Thai fried noodles (pad thai) recipe

Recipe for thai fried noodles (pad thai) in our easy ethnic recipes collection. This noodle dish is popular in thai restaurants all over the world. Most thai families have their own favorite version. Some cooks cut the noodles in 6 or 8 inch pieces so they will be easier to fry, but the traditional thai belief is that long, whole noodles bring long life.

Recipe ingredients

• 1/2 pound narrow (1/8 inch) rice noodles
• 3 to 4 tablespoons fish sauce
• 6 tablespoons granulated sugar
• 6 tablespoons white vinegar
• 1 tablespoon ketchup, optional
• 1/2 pound chicken, pork, or shrimp, or a combination
• 1/3 cup vegetable oil
• 2 to 3 cloves garlic, finely chopped
• 2 eggs
• 4 green onions, sliced
• 12 ounces fresh bean sprouts, 4 3/4 cups
• 3/4 cup ground roasted peanuts
• Red pepper flakes
• Lime wedges

How to make thai fried noodles (pad thai)

• Soften noodles by soaking in water, following directions on package. Drain noodles in a colander. They should be bendable and soft.
• In a small bowl, mix fish sauce, sugar, vinegar, and ketchup (optional). Set aside.
• Cut the chicken or pork into pieces about 1/8-inch thick and 1 to 2 inches long. If using shrimp, cut out the black vein along the back of the shrimp. (*) Leave the tails on the shrimp.
• Heat a wok or large skillet. Add the oil. Using both hands and hot pads or mitts, carefully tilt the wok so that the oil covers the inside.
• Add garlic and stir-fry until golden. Be careful, it can burn in no time.
• Add the chicken or pork and stir-fry briefly until pink color is gone. If using shrimp, stir-fry only until they turn pink.
• Meanwhile, in a small bowl, beat eggs with a fork. Pour eggs into meat mixture in wok and stir lightly to scramble.
• Add fish sauce mixture and continue stirring.
• Add the softened noodles. Using a spoon in each hand, toss the noodles lightly to mix in the meat, garlic, and eggs.
• Add the green onions and 2/3 of the bean sprouts. Cook, tossing mixture gently, until sprouts are tender but still crisp. Turn onto a large warmed platter. (**) Garnish with the rest of the bean sprouts and the ground peanuts. Pass around little bowls of red pepper flakes and lime wedges so that each person can add the amount they like.

(*) If you use fresh shrimp for this recipe, you may be able to have it peeled and deveined at the grocery store. Otherwise, you can do it yourself. Hold the shrimp so that the underside is facing you. Starting at the head, use your fingers to peel off the shell from the head toward the tail. Then, using a sharp knife, carefully make a shallow cut all the way down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein.

(**) To warm the platter, put it in a sink full of warm water. Remove from water and dry the platter just before use.

Preparation time: 30 to 40 minutes
Cooking time: 8 to 12 minutes
Serves 4 to 6

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