Pad Thai

Difficulty: Easy | Makes: 1 Serving

This authentic Pad Thai recipe will have you skipping take out every time! Recipe by Philippe Trinh @whiskeyandbooch


For the Pad Thai Sauce

For the Pad Thai

  • 1/2 package Roland® Pad Thai Rice Stick Noodles (available on Amazon)
  • 6-12 medium shrimps (peeled, washed, deveined, tails on)
  • 1 bunch Chinese chives (or thin scallions)
  • 1/2 shallot onion (minced)
  • 3 garlic cloves (minced)
  • 2 tablespoons minced preserved radish (adds that nice chew, sweet/sourness)
  • 1/4 cup pressed extra firm tofu (cut into small thin chunks, pressed and pat dry)
  • 2 medium-sized dried shrimp (hydrate them in a bowl of warm water for 15 min, then mince)
  • 1 handful of fresh bean sprouts
  • 2 large eggs
  • Vegetable or peanut oil
  • 1 handful of crushed salted peanuts


For the Pad Thai Sauce

  1. Combine all ingredients in a large bowl and mix well. Store in the fridge for up to 2 weeks

For the Pad Thai

  1. Soak your noodles in warm water for 2-3 hours
  2. Heat vegetable oil in a small saucepan over medium heat and add shrimp, cook for about 1 min or so on both sides until no longer transparent (remove and set aside)
  3. When ready to cook, add oil to a wok or pan, add minced shallot and sauté for about 1 minute until fragrant, then add garlic, taking care not to burn it
  4. Stir in sliced tofu, dried shrimp, preserved radish and toss
  5. Add in your pre-soaked noodles (no need to strain, just grab it from the water bowl and add it directly into the pan, the residual water from the noodles will help the noodles to steam some when adding to the pan)
  6. Pour in some of your pre-made pad Thai sauce and gently toss, then move all your noodles and fixing to one side of your wok/pan. Crack in two eggs and let it set a few seconds before tossing it all together
  7. Toss until noodles are just about done (they should still have a little chew to them), toss in your shrimp, add a little more pad Thai sauce until well incorporated (noodles should not be dripping with sauce but not dry as a bone either)
  8. Taste, add more sauce as needed and adjust seasonings if necessary (more fish sauce or oyster sauce for saltiness, fresh squeeze of lime for more tang, sriracha for heat or color)
  9. Remove sauce from heat, plate and garnish with fresh bean sprouts, chives and crushed peanuts
  10. Serve with a few lime wedges or rounds

In This Recipe

Fish Sauce

#87420 | 6.76 FL.OZ.

Oyster Flavored Sauce

#87030 | 7.03 FL.OZ.