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Pad Thai

By Measure
1 egg
4 teaspoons fish sauce (if vegetarian use 2 teaspoon soy sauce and 2 teaspoons rice vinegar)
3 cloves garlic, minced
1/2 teaspoon red chili flake
1/2 lime
1 minced shallot
2 tablespoon sugar
2 tablespoons tamarind
1/3 cup tofu, blotted of excess water and cut into match sticks
1 tablespoons peanut oil
1 cup bean sprouts
2 tablespoons Chinese chives or 3 tablespoons green onion & 1 tablespoon cilantro, chopped
2 tablespoons peanuts or cashews
4 ounces medium size rice noodle (around 1/4 inch x 1/16 inch noodle)

Step 1: Soak the rice noodles per the manufactures recommendation. Usually anywhere from 8-30 minutes. The noodles will be a little chewy.

Step 2: Start in a hot skillet or wok with the peanut oil. Add the tofu to the skillet and saute until starting to brown. Next add the shallots and continue cooking at a high temperature. When the shallots pick-up a little color crack the eggs into the skillet. Cook and scramble the eggs stirring often. When the eggs are cooked add the garlic and red pepper flakes. Cook for 20 seconds then add the soy, fish sauce, tamarind and sugar. Stir for 20 seconds then add the bean sprouts then rice noodles. Warm and soften the noodles tossing them gently in the skillet. Toss well to coat all the noodles. Add the Chinese chives or cilantro & green onion mixture and peanuts or cashews. Finish the dish with fresh lime juice. Adjust seasoning with salt and pepper of necessary.

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