Pad Thai

Photo by zesmeralda/flickr


3 cups narrow rice noodles
1/2 cup sliced chicken, small strip
4 shrimps
2 eggs
1/3 cup soy bean curd, cut into smaller slivers
1 tablespoon pickled white raddish, chopped
1/2 cup cooking oil
1 teaspoon garlic, chopped
1 teaspoon shallot or onion, chopped
1 teaspoon ground dry red chilli or paprika
4 tablespoons sugar
4 tablespoons fish sauce
4 tablespoons vinegar
1/2 cup bean sprouts
1/3 cup spring onion, chopped to 1 and 1/2 lengths
1 lime, for garnishing
1/4 cup carrot, for garnishing, sliced thinly
1/4 cup cabbagem for garnishing, sliced thinly
2 tablespoons ground roasted peanuts


Fry the chopped garlic and onion until turned yellow. Add chicken and fry until cooked. Pour in the shrimp, pickled white radish, soy bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dry red chilli and stir well.

Pour in the noodles, stir-fry until mixed well, add spring onions, 3/4 of half cup of bean sprouts (the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto platter. Garnish with ground roasted peanuts, bean sprouts, carrot, cabbage and sliced lime.

Recipe from Team Thailand, 2004