Pad Thai

by on May 20, 2014
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Get ingredients Mise en Place

2 oz pork tenderloin pieces
1 tsp sugar

2 TBL soy
2 TBL fish sauce or nam plah
2 TBL tamarind concentrate
1 TBL Lime

8 oz Dried rice stick Noodles soaked in very hot water 30 minutes
2 cups fresh Bean sprouts, 1/2 cup peanuts, prepared tofu, scallions

Coat wok
2 TBL safflour or peanut oil
3 cloves of garlic . Finely minced
Stir briefly
Add pork to sear
Add tofu pieces to brown
Remove to plate

Add a bit more oil
3 eggs with pinch of salt
Swirl to cook, then cut into pieces and remove

Add more oil then add noodles
Add bean sprouts
Add 2 scallions in 1 inch pieces
Dried crushed shrimp or anchovy paste
Add soy sauce mixture
Add pork and tofu
Add peanuts
Add in egg


Top with cilantro

Cook’s Note: If you want to double this recipe, DO NOT double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.

You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.


Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.

Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.

Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.

Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Pat Thai Sauce:
Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.

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