2 min Read

Pad Thai

Pad Thai is the quintessential one-bowl street food in Thailand. It’s best made quickly, right before serving; once everything’s ready to go, dinner will be on the table in less than 10 minutes. It’s a great way to use up leftover roast pork, chicken or beef. For a vegetarian version, swap the chicken and shrimp for cubed firm tofu.

Pad Thai

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

Soak the rice noodles according to the package directions and 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 cook, tossing them with tongs, drizzling with the prepared sauce. Add the bean sprouts and return the shrimp to the pan at the very end, then toss everything together. (Don’t let them spend too much time over the heat – the bean sprouts will turn limp and the shrimp will get tough.)

Divide between bowls and top with chopped peanuts and cilantro. Serve with lime wedges to squeeze over top. Serves 4.

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