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Pad Thai

Posted on December 19, 2011.


Pad Thai is one of Thailand´s national dishes, and consists of stir-fried rice noodles with a variety of fresh vegetables, fish sauce, and tamarind.


2 dozen fresh jumbo shrimp, peeled and de-veined
1 lb rice noodles
1/4 cup tamarind sauce
1/2 cup orange juice
2 tablespoons honey
2 tablespoons rice vinegar
3 oz soy sauce
2 tablespoons chili paste
2 tablespoons brown sugar
1 tablespoon oyster sauce
3 tablespoons sesame oil
1/4 cup cilantro, chopped
1 cup fresh bean sprouts
Garlic chives


Soak rice noodles in cold water for 45 minutes to one hour. Make sure that the noodles are soft on the outside, yet firm on the inside (al dente).

In a bowl, create the tamarind glaze by mixing the tamarind sauce, orange juice, honey, and rice vinegar.

In pre-heated wok on medium to high heat, add a tablespoon of sesame oil and sautŽ shrimp for 2 minutes; then remove and place shrimp in a bowl and toss with 1/4 cup of the tamarind glaze.

Create the sauce by mixing the remaining tamarind glaze with soy sauce, chili paste, brown sugar, and oyster sauce.

With heat on high, add remaining sesame oil to the wok, then garlic chives. Cook 2-3 minutes, then add the sauce and cilantro. Add noodles to wok and toss thoroughly with the sauce for 2-3 minutes.

Mix in shrimp with glaze and cook until reduced (about 3-4 minutes).

Reduce heat to medium and stir in bean sprouts. Cook 2-3 minutes and serve.

Note: If noodles are too firm, stir a little chicken broth into the noodles and let the juices cook in.


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Posted By: Chief Foodie Officer