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Pad Thai Recipe


200 gr. rice noodles,
1/2 cup bean sprouts,
1 Tbsp. chopped scallions,
1 small package firm tofu, diced,
2 Tbsp. fish sauce,
1 Tbsp. rice wine vinegar,
1 garlic clove, crushed,
1 small onion, chopped,
1 dozen shrimp,
1 chicken breast, sliced,
2 eggs, lightly beaten,
2 Tbsp. tamarind,
2 Tbsp. roasted peanuts, crushed,
1/2 line, juiced.


Pour boiling water over noodles and let them sit for 10 minutes. Preheat a wok pan on high temperature, add one tablespoon of oil, the shrimp and the chicken and fry for 2 minutes. Remove shrimp and chicken and add the garlic and onion. Fry until barely golden, add noodles and stir for 30 seconds. Push noodles to the side and add eggs. Cook until they start to set, then incorporate with the noodles and add the tofu, fish sauce, rice vinegar, sugar and tamarind. Return shrimp and chicken to the wok. Stir and let cook for 1 minute more. Add bean sprouts and scallions and stir fry until all ingredients mix together. Remove the pad thai from heat and serve. Sprinkle with the lime juice and roasted peanuts on top.

In Thai cooking, the dish made of stir-fried rice noodles, fish sauce, bean sprouts, tamarind, spices, chicken and/or shrimp is called Pad Thai (or Phad Thai; Paht Thai). Pad Thai is one of the best known Thai dishes outside of Thailand in the many Thai restaurants around the world. It was introduced as a national food first during the WWII in order to reduce the consumption of rice in Thailand during the war.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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