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Pad Thai

Thailand’s most well-known noodle dish 

  1. 8 oz. (250 g) wide rice stick noodles
  2. 1/2 cup chicken broth
  3. 1/4 cup sugar
  4. 1/4 cup fish sauce
  5. 3 Tbsp. lime juice
  6. 2 Tbsp. ketchup
  7. 1/4 tsp. hot pepper flakes
  8. 4 oz. (125 g) boneless pork or chicken breasts
  9. 6 oz. (170 g) firm tofu
  10. 1/4 cup vegetable oil
  11. 1 egg, beaten
  12. 3 garlic cloves, minced
  13. 8 oz. (250 g) large raw shrimp, peeled and deveined
  14. 1 red pepper, diced
  15. 2 cups bean sprouts
  16. 1/2 cup coarsely chopped cilantro
  17. 6 green onions, thinly sliced
  18. 1/4 cup peanuts, chopped
  1. In a large bowl, soak noodles in warm water for 15 minutes, drain and set aside.
  2. In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and hot pepper flakes; set aside.
  3. Cut pork or chicken across grain into 1/4″ strips. Cut tofu into 1/2″ cubes; set aside.
  4. In wok or large frying pan, heat 1 tsp. oil over medium heat. Cook egg, stirring occasionally until scrambled and set. Transfer to a large plate. Wipe wok, add 1 Tbsp. oil, increase heat to medium-high and stir-fry garlic, shrimp and pork or chicken until shrimp are bright pink. Add to egg. Heat rest of oil; stir in tofu and red pepper. Cook, stirring occasionally, until tofu begins to brown. Stir in noodles for 1 minute or until they start to soften. Pour in sauce; stir-fry until noodles are tender.
  5. Return egg mixture to pan; add bean sprouts, cilantro and half the green onions. Stir until heated through. Remove to warm serving platter. Garnish with peanuts and remaining green onions. Serves 4.
The Best of Bridge

This recipe is available in the book The Rest of the Best and More.

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