Pad Thai

Chef: Andy Ricker via Bon Appetit


  • 5 ounces pad thai rice noodles
  • 3 tablespoons vegetable oil
  • 1 room temperature large egg
  • 6 medium shrimp (peeled & deveined)
  • 2 tablespoons of pressed tofu (bean curd)
  • 1 tablespoon sweet preserved shredded radish-chopped into 1" pieces
  • 1 cup bean sprouts
  • 5 tablespoons tamarind water
  • 1 1/2 tablespoons Thai fish sauce
  • 1 1/2 tablespoons simple syrup
  • 4 garlic chives
  • 1/2 teaspoons ground dried Thai chiles
  • 2 tablespoons crushed roasted & unsalted peanuts
  • 2 lime wedges


Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5–10 minutes. Drain; set aside. Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2–3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 tsp. ground chiles and 1 Tbsp. peanuts and toss well. Transfer to serving plates. Garnish with remaining 1/4 tsp. ground chiles, 1 Tbsp. peanuts, and lime wedges.