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Pad Thai Recipe

In our quarterly E-newsletter we like to include a fun recipe that pertains to one of our vacations. In this issue our Marketing Director, Paul Williams, offers up his preferred recipe for Pad Thai—a dish he learned about while traveling in Thailand. You can visit Thailand with VBT on our Exploring Northern Thailand bicycling vacation. Enjoy the recipe!

Pad Thai is a common street food in Thailand and it is usually cooked in small batches, very quickly. You can make this recipe in two batches, and just use half of all ingredients listed below in each batch. Usually, the Pad Thai sauce is created from tamarind paste, fish sauce, chili sauce, etc.  However I’m recommending a shortcut as there are some very good Pad Thai sauces or pastes available at most grocery stores.

This recipe takes only minutes to cook but there is about 15 minutes of prep time for chopping the ingredients and cooking the noodles.  Do not start to cook until the wok is hot. Put the oil in and drop one piece of carrot in to be sure—if it sizzles, you are ready to go.

Ingredients (serves four)

8 ounces package of pad thai (rice) noodles
4 tablespoons of vegetable oil for cooking
3 cloves of fresh garlic (minced)
¼ cup of carrots- cut into 2 inch long, thin (1/8 inch) stripsPad Thai
¼ cup of chives, cut to 1 inch length
8 large fresh peeled shrimp
8 ounces of chicken–cut into ¾ inch chunks
1 ½ cups of fresh bean sprouts or a 14 ounce can
2 large eggs–whisk and keep in a small bowl
1/3 cup of pad thai sauce or 6 tbsp of paste
¼ teaspoon of red pepper flakes
1 lime, cut into 8 sections (garnish)
¼ cup of chopped unsalted peanuts (garnish)
½ cup of fresh cilantro (garnish)

Cooking directions

- Pre-soften the noodles before you start to cook by putting the noodles in a pan of hot water and letting them soak for 10- 15 minutes. You want them to be soft, but not too expanded and soggy, as they will cook a bit longer in the wok.

- Heat the oil in the wok.

- Add the carrots and cook for 2 minutes

- Then add the chicken and the garlic, stirring it for 3 minutes, or until chicken is cooked through

- Add the shrimp and keep turning for 2 minutes.

- Add the bean sprouts and keep turning for 1 minute

- Mix in the cooked noodles

- Make some space in the middle of the wok and drop the egg in, stirring it into the noodle mixture

- Add the red pepper flakes and toss.

- Add  the pad thai sauce (or paste ) and mix in. Toss for one minute.

- Take the wok off the heat source. Place the pad thai in a serving  platter

- Top it with the peanuts, cilantro and chives. Place the lime sections around the edge. Encourage all to squeeze lime juice on their serving as it brings out the flavors and adds a lot to the dish. Enjoy!