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  • Apr 7 2014

    Recipe: Tasty Beginner’s Pad Thai

    Pad Thai is the quintessential global ambassador of Thai food. These simple stir-fried rice noodles are almost certainly one of the best-known examples of Thai cuisine worldwide. For a vegetarian version, swap the chicken and shrimp for cubed firm tofu.


    • 1/2 lb (250 g) pkg. medium rice noodles (not too thin)
    • canola, peanut or sesame oil, for cooking
    • 1/4 cup (60 ml) ketchup
    • 1/4 cup (60 ml) fish sauce
    • 2 tbsp (30 ml) lime juice
    • 2 tbsp (30 ml) rice vinegar
    • 2 tbsp (30 ml) brown sugar
    • 1 tsp (5 ml) Sriracha or other hot chili sauce
    • 1/2 lb (250 g) raw, tail-on shrimp, peeled and deveined (optional)
    • 2 eggs
    • 1 cup (250 ml) chopped cooked chicken
    • 2 garlic cloves, crushed
    • 2 green onions, chopped
    • 2 cups (500 ml) bean sprouts chopped peanuts or cashews, for serving
    • fresh cilantro, for serving
    • lime wedges, for serving
    • chilli flakes or hot sauce to garnish

    Soak the rice noodles according to the package directions (about half hour until pliable but al dente); drain well.

    In a small bowl, stir together the ketchup, fish sauce, lime juice, rice vinegar, brown sugar and Sriracha.

    Set a large, heavy skillet over medium-high heat and drizzle with oil. Cook the shrimp for a couple minutes, just until opaque, and set aside on a plate. Crack the eggs into the pan and scramble, then push them aside and add the chicken, garlic and green onions. Stir-fry for a minute or two.

    Add a little more oil to the pan. Add the noodles and stir-fry, drizzling with the prepared sauce. Add the bean sprouts and return the shrimp to the pan at the very end, then toss everything together. Limit the time spent over heat so bean sprouts stay fresh and the shrimp succulent.

    Divide between bowls and top with chopped peanuts and cilantro. Serve with lime wedges to squeeze over top, then serve with the garnishes for people to add as they wish.

    Serves: 4

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