Pad Thai

Serves 4. | Prep: 10 minutes | Cook: 20 minutes


  •  12 ounces rice noodles (medium width noodles suitable for Pad Thai)
  • 1/4 cup canola oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon pickled radish (optional)
  • 1/4 pound boneless, skinless chicken breast, thinly sliced
  • 1 egg, beaten
  • 1/2 pound shrimp, peeled and deveined
  • 12 ounces bean sprouts, divided
  • 2 tablespoons tamarind paste or ketchup (the latter works in a pinch!)
  • 2 teaspoons low sodium soy sauce
  • 1/4 cup chopped peanuts
  • 1 teaspoon sugar
  • 2-3 tablespoons fish sauce
  • 1/4 cup sliced scallions (cut in 2-inch lengths)
  • 1/4 cup cilantro
  • 1 lime, quartered
  • red chili pepper flakes or sriracha (optional)


Fill a large bowl with boiling water and soak the rice noodles for about 20 minutes, until the noodles have softened, then drain.

Heat the oil in a wok over high heat. Cook the garlic and pickled radish until the garlic is a light golden brown. Immediately add the sliced chicken and egg, and stir fry for about 4 minutes. Add the shrimp, half of the bean sprouts and drained noodles and stir. Quickly combine the ketchup, soy sauce, peanuts, sugar and fish sauce. Stir the sauce into the noodles. When the shrimp is fully cooked, add the scallions and the remaining bean sprouts. Add a little water or oil if the noodles begin to stick. Garnish with chopped cilantro, limes and red chili flakes or sriracha. Serve immediately.

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