Food For Thought – Pad Thai

“Have you ever experienced the difficulty of making Thai food at home? Just trying to find all the ingredients is enough to make you want to give up.” -Mike Moran

Pad thai is by far my favorite Thai dish. I’ve eaten pad thai all over DC and, I would say, am more or less an expert on it. However, I’ve never made it from scratch.


  • 1 (8 ounce) package rice noodles
  • 1 1/2 teaspoons peanut oil
  • 2 shallots, diced
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 12 medium fresh shrimp, peeled and deveined
  • 1 tablespoon ketchup
  • 1 tablespoon fish sauce
  • 1 tablespoon white sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon rice vinegar
  • 2 eggs, lightly beaten with a splash of milk
  • 1/4 pound bean sprouts
  • 1/2 cup unsalted dry-roasted peanuts, chopped
  • 1/4 cup coarsely chopped cilantro
  • Soy sauce


Follow the directions on the package of rice noodles.

Mix ketchup, fish sauce, sugar, lemon juice, rice vinegar in a bowl. Set aside.

Heat oil in a wok. Add shallots, garlic, and ginger to pan and saute until onions turn clear. Add shrimp until they turn pink. Mix in ketchup sauce. Pour in beaten eggs and allow to sit until egg is partially set. Add noodles and bean sprouts. Stir throughly until mixed. Garnish with peanuts, cilantro, and soy sauce.

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