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    Sawatdee Pad Thai

    Source of Recipe


    List of Ingredients

    1 (8 oz) package rice noodles
    3 Tbsp oil
    3 cloves garlic
    1/4 cup fresh shrimp
    1/4 cup Thai fish sauce (at asian markets)
    1/4 cup sugar
    3-4 Tbsp Tamarind sauce or may use half vinegar and half tamarind
    1 Tbsp paprika
    1 egg beaten
    1 teaspoon sweet black soy sauce
    2 green onions chopped
    1/4 cup roasted peanuts- chopped
    1 cup bean sprouts
    1 bag pea pods

    For garnish
    1/2 cup bean sprouts
    1/2 cup chopped green onions (green part only)
    1/2 lemon, cut in wedges


    Soak rice noodles in cold water for 30 minutes, or until soft. Drain noodles and set aside.

    Heat large skillet or wok until hot, then add the oil. Stir-fry the garlic and fresh shrimp. Add the noodles and stir fry until noodles are translucent. It may be necessary to reduce heat if cooking to quickly or if noodles are sticking together.

    Add the fish sauce, sugar, vinegar, and paprika; stir-fry the mixture until thoroughly combined.

    Stir in the egg. Turn the heat to high and cook, stirring gently until the egg sets. Add pea pods to steam slightly. Thoroughly combine the mixture , and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

    Mix in Soy sauce, green onions, peanuts and bean sprouts, stir well to combine.

    Place on a serving dish arranging the additional bean sprouts and green onions with lemon wedges in an attractive manner




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