Try this recipe for Pad Thai:


1/2 cup chicken broth or water
2 Tbsp. fish sauce or 1 Tbsp. salt
4 Tbsp. tomato sauce
3 Tbsp. sugar
4 Tbsp. vegetable oil
2 Tbsp. minced garlic or onions
4-8 large peeled shrimp
1 egg, lightly beaten
1 cup of bean sprouts
3 Tbsp. chopped peanuts
1/2 lb. Thai rice noodles
1 Tbsp. pickled radish
1 lime wedge for each plate
1 and 1/4 oz. tofu, reconstructed into cakes and cubed


  • Soften rice noodles in cold water.
  • Heat oil in large wok or skillet over high heat.
  • Add shrimp, garlic and eggs; stir slowly for about one minute to separate yolk.
  • Add fish sauce, tomato sauce, tofu, pickled radish and sugar. Stir until well mixed.
  • Add rice noodles and stir, making sure all noodles are coated with sauce.
  • Stir until sauce is slightly reduced. Noodles should be slightly moist, but not wet.
  • Top with bean sprouts and chopped peanuts, and toss to mix lightly.

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