*Buy or make 'tamarind water' by soaking tamarind paste in water, then straining it. **Make or buy pre-packaged.


  • 8 oz thin flat rice noodles (sen lek)
  • 3 tablespoons light vegetable oil
  • 3 garlic cloves, minced
  • 1/4 cup dried small shrimp
  • 1/4 cup Thai fish sauce (nam pla)
  • scant 1/4 cup sugar
  • 2 tablespoons strong tamarind juice*
  • 1 generous tablespoon paprika
  • 1/2 cup fried tofu cubes**
  • 2 tablespoons dried unsalted turnip, cut into small pieces
  • 1 egg, beaten
  • 1/4 cup of chives, cut into 1 inch pieces
  • 1/4 cup chopped roasted peanuts
  • 1 cup bean sprouts
  • GARNISH (essential):
  • 1/2 cup each beansprouts, chopped chives
  • 1 small lime, cut into wedges
  • 1/4 small banana blossom, cut into wedges (optional)
  • 1/8 cup chopped cilantro (optional)


Soak the rice noodles in cold water (hot will make them stick together) for 30 minutes or until soft. Drain then set aside. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. Reduce the heat if the mixture is cooking too quickly and the noodles stick.

Mix together the fish sauce, sugar, tamarind juice and paprika. Add the sauce to the noodles and stir-fry until thoroughly combined. Stir in the tofu, turnip and egg. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes, until most of the liquid is reduced. Mix in the chives, peanuts and beansprouts. Place on a serving dish, sprinkle on top the garnish (beansprouts, chives, banana blossom and cilantro if using), arrange the lime wedges on top and serve.

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Submitted 6/13/05.
Source: Thailand The Beautiful Cookbook
Submitted By: Rick Smith
Pad Thai