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Pad Thai

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This dish has become soooo popular worldwide, and here’s why; because of that deliciously decadent balancing act between comfort and blandness from the rice noodles, with the zest and pop of lime juice, hot peppers, sweet brown sugar, crunchy peanuts… Optimal when served immediately! 8 servings.


  • 1/2 cup of vegetable oil
  • 1 package, 14 oz (396 gm) of Pad Thai noodles, soaked in water for 30 minutes & drained
  • 1 bundle of green onions or scallions, chopped
  • Pad Thai

  • 1/3 cup of chopped garlic
  • 1/3 cup of blanched bean sprouts (optional)
  • 1/3 cup of freshly squeezed lime juice
  • 2/3 cup of brown sugar
  • 1/2 cup of fish sauce or Nam Pla (available locally)
  • 2 tablespoons of chopped hot peppers or to taste
  • 1/2 cup of chopped unsalted peanuts
  • 1/4 cup of freshly torn and chopped cilantro leaves
  • 1 kilo of shrimp*
    *Shrimp can be replaced with chicken, pork, mushrooms, other veggies of your preference, or any combination thereof.


  1. Heat 1/4 cup of vegetable oil in a large wok or frying pan, add half of the garlic and then the shrimp and cook until fragrant. Remove and keep warm.
  2. Heat the other 1/4 cup of vegetable oil and add the drained noodles. Turn energetically with tongs and/or chopsticks since the rice noodles can seize up.
  3. Add the lime juice, chopped scallions or green onions, brown sugar and fish sauce. Keep turning and making sure that all ingredients are evenly mixed.
  4. Add reserved shrimp and juices. When cooking is completed, transfer onto serving platter and display shrimp, chicken, or other vegetable attractively on top.
  5. Sprinkle with chopped nuts and cilantro. Serve with extra lime wedges and Siracha hot sauce.

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