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“Thai noodles with peanuts and seafood. In Thailand, sugar and vinegar are seasonings on the table like salt and pepper. This dish would not be preseasoned in Thailand - however, most US restaurants serve it that way, but feel free to work with the sugar and vinegar to taste. The fish sauce is a must - if you do not like fish sauce, you don't like Pad Thai. This recipe is originally from William Crawford and Kamolmal Pootaraka's Thai Home Cooking: From Kamolamal's Kitchen.”

Ingredients Nutrition


  1. Soak noodles in warm water until soft, about 10 minutes.
  2. Prepare shrimp (or shredded/diced chicken/meat).
  3. Mix together fish sauce, vinegar, sugar, and paprika.
  4. Chop scallions into small bite-size pieces.
  5. In wok or large skillet, stir fry garlic in oil for one minute.
  6. Add shrimp and cook until pink.
  7. Add noodles and sauce from step 1 and 3.
  8. Cook for 2 minutes.
  9. Make space in the mixture to put the eggs.
  10. Let them set for 30 seconds, then stir them into the mixture.
  11. Cook for 2 more minutes.
  12. Add bean sprouts and scallions.
  13. Cook for 2 more minutes.
  14. Serve hot topped with chopped chilis, peanuts, and lime juice.

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