3rd Day of HTCE: Pad Thai


I’m giving away copies of the new How to Cook Everything iPad App, one every day until new year’s eve. Just sign up for the newsletter (look to your left) to enter the running. I’ll pick an email address at random and send you the App.

Pad Thai

Makes: 4 servings

Time: 30 Minutes

Easy to make at home—easier than you thought, I’m sure—and better than most pad Thai you’ve had in restaurants. Just make sure you have everything on hand and prepared before you start stir-frying, because it goes pretty fast once the heat is on.

12 ounces dried flat rice noodles, 1/4inch thick

5 tablespoons peanut or neutral oil, like grapeseed or corn

3 eggs, lightly beaten

4 garlic cloves, minced

4 ounces small shrimp, peeled

4 ounces pressed tofu, or extra-firm

tofu, blotted dry and sliced

2 scallions, cut into 1-inch lengths

1 cup bean sprouts, rinsed and trimmed

2 tablespoons nam pla (Thai fish sauce)

2 teaspoons tamarind paste or ketchup

2 teaspoons sugar

1 /4cup chopped peanuts

1 /4cup chopped fresh cilantro leaves

2 small fresh green chiles, preferably Thai, seeded and sliced (optional)

1 lime, cut into wedges

1. Put the noodles in a bowl and pour boiling water over them to cover. Soak until softened, at least 15 minutes; if you want to hold them a little longer, drain them, fill the bowl with cold water, and return the noodles to the bowl.

2. Put 2 tablespoons of the oil in large skillet over medium heat. When hot, add the eggs and scramble quickly for the first minute or so with a fork almost flat against the bottom of the pan; you’re aiming for a thin egg crêpe of sorts, one with the smallest curd you can achieve. Cook just until set and transfer the crêpe to a cutting board. Cut into 1/4-inch strips and set aside.

3. Raise the heat to high and add the remaining oil. When hot, add the garlic and shrimp and cook, stirring occasionally, until the shrimp lose their raw gray color, about 2 minutes. Remove from the pan with a slotted spoon and transfer to a plate next to the stove. Add the tofu, scallions, and half of the bean sprouts to the pan and cook, stirring occasionally, for 3 minutes. Transfer with a slotted spoon to the plate with the shrimp.

4. Put the drained noodles, eggs, nam pla, tamarind, and sugar in the pan and cook, stirring occasionally, until the noodles are heated through, then add the stir-fried tofu mixture. Toss once or twice and transfer the contents of the pan to a serving platter. Top with the peanuts, cilantro, chiles, and remaining bean sprouts. Serve with the lime wedges.

Vegetarian Pad Thai. Omit the shrimp and increase the tofu to 8 ounces. Substitute soy sauce for the fish sauce.


Posted in Behind The Scenes, Thai


  1. Kathryn Ringer said...

    I’ve made this recipe a couple of times before and it is one of my favorites. Easy to make once the ingredients are all assembled. The crucial component to success is having the noodles soaked the right amount of time so they aren’t either too chewy ( under soaked or too pasty ( over soaked ).

  2. SSAarseth said...

    I made this on New Year’s eve and my family and I really, really enjoyed it. Thank you for a delicious recipe!

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