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Recipe adapted from Tyler Florence


  • 8 ounces dried wide rice noodles
  • 1/4 cup fish sauce (nam pla)
  • 3 tablespoons tamarind juice
  • 2 tablespoons sugar
  • 3 tablespoons peanut oil
  • 1 1/2 pounds large shrimp, peeled with tails on
  • 4 garlic cloves, finely chopped
  • 2 shallots, sliced
  • 1 fresh red chile, sliced
  • 1 large egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/2 cup chopped unsalted roasted peanuts
  • 1 lime, cut into small wedges
  • 1/4 cup fresh cilantro leaves


  • Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more.
  • Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
  • In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
  • Heat a wok over medium-high heat until it is smoking hot.
  • Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes.
  • Remove the shrimp to a plate and cover to keep warm.
  • Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds.
  • Push the garlic and shallots to 1 side of the wok and pour the egg into the center.
  • Scramble the egg lightly until set, breaking it up into pieces with a spatula.
  • Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands.
  • Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
  • When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish.
  • Continue to stir-fry, to combine.
  • Return the shrimp to the wok and toss the pad thai together to warm everything through.
  • Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro.
  • Squeeze lime juice over each portion before eating.

Categories: Asian  Dinner 
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