Recipe serves: 3-4

Pad Thai

8 oz. Thai rice noodles (linguine width)
hot water
Pad Thai sauce:
¾ Tbsp tamarind paste
½ cup hot water
¼ cup sweet chilli sauce
¾ tsp chilli sauce
2 Tbsp sugar
2 Tbsp fish sauce
4 Tbsp oil
2 each extra large eggs, lightly beaten
2 each garlic clove, minced
1 each shallot, finally chopped
¾ lbs extra large shrimp, raw & peeled
2 Tbsp grind unsalted peanuts
3 each green onion, chopped
1 cup carrot, grated
1 cup cabbage, thinly sliced (optional)
½ cup cilantro, chopped
1 each lime, quartered

Preparation steps:
  1. Noodles - soak the noodles in hot water for 7 minutes and drain.
  2. Pad Thai sauce - in a large cup, dissolve the tamarind paste in hot water. Discard the tamarind pulp. Add sweet chilli sauce, chilli sauce, sugar and fish sauce. Mix well.
  3. Eggs - heat the wok, add 1 Tbsp oil, pour the egg into the wok and stir fry to form small pieces of fried egg. Set aside.
  4. Shrimp - heat the wok, add 1 Tbsp oil, add the garlic and shallots. Stir fry for 1 minute. Add the shrimp and stir fry until it changes color to pink, about 3-4 minutes. While stir frying the shrimp, add 4 Tbsp of the Pad Thai sauce. Set aside with the fried eggs.
  5. Noodles - heat the wok again, add 2 Tbsp oil and stir-fry the noodles for 4-6 minutes on high heat. While stir frying add 2 Tbsp ground peanuts and the Pad Thai sauce. Toss the noodles with 2 spoons to get the noodles coated with the sauce.
  6. Add the shrimp and egg back to the wok and toss all ingredients for another 1-2 minutes.

Serving: Arrange ¼ cup of carrots, ¼ cup of cabbage and a quarter of lime on each plate. Divide the Pad Thai into the serving plates. Garnish with green onion and cilantro.
Picture of recipe

Take note!
  • 1 lbs of extra large shrimp equals
    to 21-25 shrimp
  • Thai rice noodles
    made by Caravelle, Thailand
  • Sweet chilli sauce
    made by Mae Ploy, Thailand
  • Chilli sauce
    made by seriracha, Thailand (Rooster logo)

  • Replace the cabbage with bean sprouts