Pad Thai

“This was my first experience with Thai food, both cooking it and eating it, and it was definitely a good one. The thickened coconut milk is really a must with this, and I highly recommend garnishing with hard boiled egg slices as well.” – April Ferre

Pad Thai

Course: Main Courses – Pasta & RIce
Cuisine: Thai


  • 1 13.5-Ounce Can Coconut Milk Sweetened to Taste
  • 2 Teaspoons Cornstarch
  • 8 Ounces Rice Noodles
  • 3 Tablespoons Oil
  • 3 Garlic Cloves Minced
  • 1/4 Cup Dried Shrimp/Prawns
  • 1/4 Cup Fish Sauce
  • 1/4 Cup Sugar
  • 2 Tablespoons Tamarind or Lime Juice
  • 1 Tablespoon Paprika
  • 1/2 Cup Fried Tofu Optional
  • 1 Egg Beaten
  • 1/4 Cup Chives In 1-Inch Lengths
  • 1/4 Cup Ground Roasted Peanuts
  • 1 Cup Bean Sprouts
  • Hard Boiled Eggs Sliced, Optional


  • The night before, sweeten coconut milk with sugar to taste. Reserve a small amount in a small bowl and combine with cornstarch. In a small saucepan, bring the remainder of the coconut milk to a simmer. Add cornstarch mixture and cook until thickened. Cool. Refrigerate overnight.
  • In separate bowls, soak the rice noodles and dried shrimp in cold water for 30 minutes, or until soft. Drain, and set aside.
  • Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp; stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
  • Add the fish sauce, sugar, tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu and egg.
  • Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced. Mix in the chives, peanuts and bean sprouts.
  • Place on serving dish and garnish with any of the following: bean sprouts, chives, banana blossom, lime wedges, hard-boiled egg slices. Additionally, top with thickened coconut milk and/or more fish sauce.

2002 Recipe – Hon Seng and Samen Son