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Gwen Baker UK SAP HCM Consultant
Pad Thai

Thai rice noodles stir fried with bean sprouts, peanuts, tamarind sauce and choice of other ingredients









Gwen Baker




250 g Rice Noodles

3 T Oil

3 clvs Garlic

1/4 c Dried Shrimp

1/4 c Fish Sauce, (Nam Pla)

1/4 c Sugar

2 T Tamarind Juice

1 T Paprika

1/2 c Chicken or Tofu, fried

2 T Turnip dried, unsalted

1 Egg, beaten

1/4 c Chives, chopped into 1" lengths

1/4 c Peanuts, ground, roasted

1 c Bean Sprouts


, Garnish:

1/2 c Bean Sprouts

1/2 c Chives, chopped

1/4 Banana Blossom, small, cut into strips

1/2 Lime, cut into wedges

Soak the rice noodles in cold water for 30 minutes, or until soft.

Drain, and set aside.

Heat a large skillet until hot, then add the oil.

Add the garlic, chicken and dried shrimp, and stir-fry.

Add the noodles and stir-fry until translucent.

It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

Add the fish sauce, sugar, tamarind juice and paprika.

Stir-fry the mixture until thoroughly combined.

Stir in the tofu, turnip and egg.

Turn the heat to high and cook until the egg sets, stirring gently.

Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

Mix in the chives, peanuts and bean sprouts.

Place on a serving dish, arrange the other ingredients attractively and serve.

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