How to Make Pad Thai

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This most popular Thai dish is excellent served hot or cold. Makes enough for six people.

Things You'll Need

  • 8 large garlic cloves - peeled and minced
  • 3 large eggs - lightly beaten
  • 1 large limes - cut into 6 wedges
  • 1/3 c. roasted peanuts - chopped
  • 1 bunch scallions - thinly sliced crosswise
  • 1/3 c. golden brown sugars
  • 1/3 c. peanut oil
  • 1 lb. large shrimp - peeled and deveined
  • 1/4 c. white vinegar
  • 1/2 bunch freshly chopped cilantro leaves
  • 3/4 lb. porks tenderloin - cut into 1-inch-long thin strips
  • 2 c. bean sprouts
  • 1 tsp. red pepper flakes
  • 1/4 c. fish sauce
  • 1 1/2 lbs. flat rice noodles
  • Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12 to 15 minutes until the noodles are soft.

  • Thoroughly mix together the vinegar, sugar, fish sauce and ketchup. Drain the noodles.

  • Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.

  • Add the garlic and stir constantly for a few seconds. Add the shrimp and pork and stir-fry for one minute.

  • Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.

  • Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.

  • After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.

  • Remove the wok from the heat and stir in the peanuts and bean sprouts. Serve garnished with cilantro and lime wedges.

Tips & Warnings

  • Flat rice noodles are commonly found in Chinese or Asian markets, or in the Asian sections of some supermarkets.
  • If you want a vegetarian pad thai, leave out the meat and add some cubes of tofu instead. You can fry the tofu until golden beforehand if you like. You might also add a few broccoli florets. (The fish sauce is still non-vegetarian; some vegetarians don't mind this, others do. You can substitute soy sauce, but it won't have the exact same flavor.)

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