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Thai Recipe : Thai Fried Noodles

This dish is called Pad Thai in Thai

Serves 4

This is a universal favorite among lovers of Thai food and in Thailand is a popular midday snack. It has become a signature dish at Thai restaurants around the world and varies enormously. If you don’t have pork on hand, substitute chicken; even without the meat, the dish loses little of its appeal.


  • 4 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 3 ½ oz sliced raw pork
  • 4 large green shrimps, peeled, deveined, with tails intact
  • 1 tbsp dried shrimp
  • 2 tbsp pickled white radish, finely chopped (optional)
  • 2 oz beancurd, diced
  • 3 tbsp lemon juice
  • 3 tbsp fish sauce
  • 3 tbsp sugar
  • 5 oz rice stick noodles, thicker ones preferably, soaked at least
  • 15 minutes in warm water, then drained well
  • 2 eggs, beaten
  • 2 oz bean sprouts
  • 3 tbsp crushed peanuts
  • 2 tbsp chopped garlic chives or scallions
  • 2 tbsp chopped fresh coriander leaves


  • ½ tsp Roasted Chili Powder or Flakes, optional lemon or lime wedges


  1. Heat oil in a wok. Gently stir fry garlic until golden. Add pork, increase heat and fry until cooked. Add shrimps, dried shrimps and pickled radish and continue to stir fry. Stir in bean curd. Reduce heat. Add lemon juice, fish sauce and sugar, stirring to dissolve. Add noodles and stir through briefly.
  2. Push to one side and, adding a little more oil if necessary, quickly add beaten eggs. Once they begin to set, gently scramble them, still keeping them to one side.
  3. Place most of the bean sprouts and a handful of crushed peanuts, garlic chives and coriander leaves on top of the noodles. Stir these, with scrambled eggs, through the noodles.
  4. Serve on a large plate with little mounds of chili flakes if using, the remaining bean sprouts, peanuts, garlic chives, coriander and the lemon wedges.

Submitted by KY Chang

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Last Modified: 11/27/11.