1/3 cup cooking oil
2 eggs
7 ounces pad Thai noodles, soaked in cold water for about 30 minutes
3/4 cup pad Thai sauce (or mix 1/4 cup fish sauce, 1/4 cup tamarind concentrate, and 1/4 cup palm sugar)
5 garlic cloves, minced
1/3 cup chopped preserved sweet radish (optional)
1/2 cup dried tiny shrimps (optional)
1/2 block firm tofu, cubed
12 medium fresh shrimps, deveined
8 stalks chives, cut into 1 1/4"
2 cups bean sprouts
1/2 cup dry roasted peanuts, coarsely ground
1/4 cup cut cilantro


Heat a 14" wide pan over high and put half of the oil. Fry the eggs quickly and set aside on one side of the pan.

Drain the noodles and add to the pan, then pour the sauce on top. Stir and mix them around quickly to cook.  Set on one side of the pan with the eggs.

Add the remaining oil and brown the garlic, then the shallot, dried shrimps, and the pickled radish, and cook for about 2 minutes. 
Add the tofu and shrimps. Cook until shrimps are no longer pink. Then, mix everything together. Put in the chives and bean sprouts and combine everything together. 

Transfer to a serving plate and garnish with chopped peanuts and cilantro on top.  

*Serve with extra chives, bean sprouts, red chili flakes, and cut fresh limes on the side.

*Serves 6 to 8


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