Pad Thai Recipe


  • 1/2 cup white sugar
  • 1/2 cup distilled vinegar
  • 1/4 cup soy sauce
  • 2 tbsp tamarind pulp
  • 1.5 tbsp siracha sauce
  • 1.5 tbsp white sugar
  • 1.5 tsp salt
  • 1 cup chopped peanuts
  • 2 tsp Thai seasoning
  • 1.5 tsp minced garlic
  • 3 tbsp vegetable oil
  • 16 oz shrimp
  • 12-14oz of rice noodles
  • 4 eggs
  • Green onions or chives
  • Bean sprouts
  • Paprika

Cooking instructions

  1. Soak the noodles in cold water for about 60 minutes. They should be crisp but flexible. Let them drain for 10 minutes. The will finish up cooking in the pot.

  2. Prepare the sauce. Mix 1/2 cup white sugar, 1/2 cup distilled vinegar, 1/4 cup soy sauce, 2 tbsp tarmind paste and 1.5 tbsp of siracha sauce into a sauce pan. Put on low heat and stir frequenty until the sauce is well heated and throughly mixed.

  3. Prepare the dry ingredient mix. Mix 1.5 tbsp white sugar, 1.5 tsp salt, 1 cup chopped peanuts, 2 tsp Thai seasoning into a bowl. Set aside.

  4. Prepare the shrimp. In a skillet, heat 3 tbsp of vegetable oil and garlic on low heat. Stir until the garlic begins to turn brown. Add the shrimp and cook until the shrimp turns pink. About 4-5 minutes. Remove from heat. Separate the sauce from the shrimp and set aside

  5. Prepare the noodles. Mix the noodles, sauce, dry ingredient mix, left over sauce from the shrimp and chopped green onions or chives into a large pot or wok. Cook on medium-high heat to stir fry the noodles. When the noodles are beinging to get soft, Scamble 4 eggs in a skillet. Heat until they begin to turn solid. Then add them and the shrimp to the noodles and mix throughly. Remove from heat when everything is cooked.

  6. Serve garnished with Paprika, bean spouts and chopped peanuts