Saturday, April 30, 2011

Pad Thai

This dish can be versatile. Pork, chicken, beef or shrimp can be added or can just use tofu for vegetarian version.


  • Palm sugar ( depends on your sweetness level)
  • 1/4 cup fish sauce
  • 1/4 cup tamarind juice
  • 1 tbsp sambal oelek
  • 1 (12 ounce) package dried rice noodles
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons minced garlic
  • 4 eggs
  • 1 (12 ounce) package firm tofu, cut into 1/2 inch strips
  • Meat ( chicken, pork or beef / shrimp)
  • 1 1/2 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cups ground peanuts
  • 1 1/2 teaspoons ground, dried oriental radish
  • 1/2 cup chopped fresh chives
  • 2 cups fresh bean sprouts
  • 1 lime, cut into wedges
  • 1 carrot, cut into matchstick

Note :  The sweetness and tangy depends on individual taste buds.  The measurement above is just an eyeball.


  1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, fish sauce and tamarind pulp and sambal oelek.
  2. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked. 
  3. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika. Serve with lime and bean sprouts on the side, sprinkle the carrot sticks around.

1 comment:

  1. can't believe you managed to do this!! YUMMY!!!