If you like Cilantro you may garnish with roughly chopped leaves. The really authentic Pad Thai uses Tamarind paste for the tartness of the dish.


  • 6 oz. flat rice noodles softened
  • 1 cup firm tofu in 1/4"x1/2" Julliene
  • 1 lb. med. shrimp - peeled and deveined
  • 1/3 cup Thai fish sauce (nam Pla)
  • 2 Tbls. Fresh lime juice
  • 1/2 cup hot water
  • 1 Tbls. Red chili paste w/garlic
  • 2 cups fresh bean sprouts
  • 1 cup scallions - chopped 1 inch
  • 1-1/2 Tbls. sugar
  • 1/3 cup ketchup
  • 2 eggs lightly beaten
  • 1/2 cup finely chopped peanuts
  • Lemon or lime slices for garnish


Drain noodles that have been softened in hot water and set aside. In large mixing cup add fish sauce, lime juice, chili paste, sugar, ketchup, water and wisk well, set aside. In HOT wok with 1 Tbs. oil scramble eggs so the end product is in small "crumbles", remove set aside. With 2 Tbs oil stir fry julleined tofu about 1 min., remove set aside. Now stir fry shrimp in 2 Tbs oil till just pink. Add scallions to shrimp toss briefly, then add sauce then noodles and all other ingredients except bean sprouts and peanuts. Toss well.

To serve in the wok, cover with the bean sprouts, then sprinkle with peanuts and garnish with citrus slices.

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Submitted 6/13/05.
Source: Combination of many recipes
Submitted By: Gail Van Damme - Antonuk
Thai Spicy Noodle (Pad Thai)