Pad Thai

Soak in hot water 15 minutes then drain:

Rice Stick Noodles

Head in wok:

3 Tbsp Oil

Chop:

2 Cloves Garlic (finely)
Tofu (1/2 inch cubes or larger)
Celery (optional)
Carrot (optional)
Cabbage (optional)
Broccoli (optional)
Snap Peas (optional)
Green Beans (optional)
Thai Hot Peppers (optional)
Peanuts
Green Onions

Slice:

1/2 Chicken Breast (or comparable amount of pork)

Mix:

3 Tbsp Lemon or Lime Juice
3 Tbsp Fish Sauce
1 Tbsp Oyster Sauce
1 Tbsp Sugar

Stir fry garlic until golden. If you like the tofu fried, add it now and turn it over occasionally until golden. Add chicken (or pork). If you like the tofu soft, add it now. Add any vegetables (except the green onions) you are including. Reduce heat to low. Add the sauce. Stir noodles through. Garnish with peanut, green onion and cilantro.

If you like egg in your pad thai, you can either try to add it (beaten) in the wok after the noodles. That never works for me; they distribute evenly through the dish rather than as tasty distinct bits. So usually I cook them in a separate pan on the side and add them once they're cooked.

You can bring the heat up with sriracha, red pepper flakes or hot peppers.

Created January 18, 2002
Updated January 18, 2002