pad thai

Pad Thai made at YOUR PAD!

So, here's what I learned from making pad thai at home: I think thai restaurants use A LOT of sugar and A LOT of oil. I used moderate amounts (ok, hardly any) and it came out great. I can only imagine the measurements they used in the take-out we once ordered a pretty regular basis. Not anymore!!!

Friends--it's simple, awesome, healthy and delicious. Give it a whirl!



1/2 pound flat rice noodles or mung bean noodles

1/2 cup sesame or peanut oil (canola is ok, too)

3 cloves garlic, minced

2 tsp. red chili paste

1 tsp. sugar

3 Tbsp. Thai fish sauce

1/2 cup water

2 large eggs, beaten

1/4 cup thinly sliced scallions

1/2 cup snow peas, strings removed and finely julienned (or not, who cares?!)

1 1/2 cups fresh bean sprouts

1/4 tsp. crushed red pepper flakes

1 Tbsp. lime juice

1/2 cup chopped napa cabbage (optional)

3 Tbsp. chopped fresh cilantro

1/4 cup chopped dry roasted peanuts


1) Bring the water to a boil in a large pot, add the noodles and cook just until the water returns to a boil. Remove the noodles immediately, and drain them. Rinse in ice-cold water to stop the noodles from cooking further. Set aside.

2) Heat the oil in a large saute pan. Add the garlic, chili paste, sugar, fish sauce and water. Cook to 1-2 minutes, until slightly thickened. Add the beaten eggs, stirring constantly, until the eggs are soft set.

3) Add the noodles to the pan with the chili paste mixture, toss and saute for 3 to 4 minutes over med-high heat. Add the scallions, snow peas, bean sprouts, red chili flakes and lime juice. Toss to mix well and heat through, about 1 minute. Place on a dish and top with cilantro and peanuts.

*borrowed from the Whole Foods Market Cookbook and modified a bit for personal style. ;)