Pad Thai


  • 4 oz. Thai rice noodles
  • 1/2 cup tofu pressed and cut into small strips
  • 1 egg
  • 1/2 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 2 cups fresh bean sprouts
  • 1/2 cup carrots, radishes, and or cucumbers, thinly sliced
  • 3 scallions, sliced
  • 1/2 cup fresh cilantro
  • 1/3 cup crushed or roughly chopped peanuts
  • wedges of lime

For sauce

  • 1 1/2 tsp tamarind paste dissolved in 1/4 cup warm water for 20 minutes
  • 2 Tbsp. fish sauce
  • 1 tsp chili sauce
  • 2 tsp soy sauce
  • 3 Tbsp. brown sugar
  • 1/8 tsp. ground white pepper

Bring a large pot of water to a boil and add rice noodles. Once softened but still firm, drain and rinse with cold water. Set aside.

Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside.

Heat a wok or large frying pan. In separate batches, fry tofu, scramble and fry egg, and fry mushrooms, adding more oil as needed.

Fry garlic briefly in oil until fragrant (30 seconds). Add the noodles, and pour the Pad Thai sauce over. Stir-fry  1-2 minutes.

Add the bean sprouts, vegetables, tofu, egg, and mushrooms, and and continue frying until noodles are done and sauce sauce has come together. Taste and adjust seasonings as needed.

Lift noodles onto a serving plate. Top with generous amounts of cilantro, scallions, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion

Serves 2-3. From


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