icon Pad Thai Noodles

Pad Thai comes in many variations with one thing in common: the foundation are stir-fried rice noodles or glass noodles, with chilli and other ingredients for flavoring. Noodles are first soaked in cold water, then fried. Choose glass noodles carefully, as good quality noodles survive stir-frying but cheap ones break up into an unpleasant mess.

Pad Thai has been a national staple in Thailand for centuries, although it is probably not Thai in origin. It is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders.


  • 1/2 lb. dried rice noodles, 1/8" wide
  • Warm water
  • 1/2 lb. shrimp or chicken or pork
  • 1/4 c. fish sauce
  • 1/4 c. & 2 tbsp. sugar
  • 2 cloves finely chopped garlic
  • 1/4 c. & 2 tbsp. white vinegar
  • 1 tsp. paprika
  • 4 slivered green onions
  • 1/2 c. oil
  • 2 eggs
  • 3/4 lb. bean sprouts
  • 2 tbsp. ground roast chili (skip it if you have kids with mild palates)
  • 3/4 c. ground roasted peanuts (peanuts finely chopped)
  • Lime wedges


  1. Soak noodles 30 minutes until pliable and drain (sometimes it takes longer).
  2. Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside. Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges.
  3. back to Radim and Lisa's Well-Travelled Cookbook | email us

    Last updated: October 12, 2010
    Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.