Pad Thai



60 g Rice noodles, soaked and soft
2-3 Shrimp, peeled
1 t Shrimp, dried
1 Egg
1 T Shallot, minced
2 T Vegetable oil
1-2 Stalk Chinese chives, cut into 1″‚ lengths
½ C Raw bean sprouts
1 T Roasted peanut
1 T Pickled white radish, minced
¼ C Firm Tofu, diced
1 Lime, quartered on the side
¼ C Water
Pinch Red chili powder, dried & ground on the side


1 T Fish sauce
1 T Palm sugar
1 T Tamarind paste
1 T Chili sauce
1 t Tomato sauce
Chili powder


In a wok, heat the oil and shallots. Fry until fragrant.
Add prawn and tofu, stir-fry for 1 minute.
Add noodles and chicken stock, stir-fry until the noodle soft.
Add the seasoning sauce, dried shrimp and pickle radish onto noodles and stir-fry until almost dry.
Stir fry all ingredients together with bean sprouts and Chinese chives.Push all the ingredients to the front of wok.
Add oil and beaten egg, stir frying to make a sheet on medium heat. Sprinkle with ground peanuts.
Serve with lime wedge, ground peanuts , sugar , chili powder , fresh bean sprouts and Chinese chive.


Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and are intended to be reference only.

Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.

Bangkok Thai Culinary School