Recipe: Bangkokian Pad Thai

Kathy Thongprasert, daughter of Snak Shak owners Jeerya and Supakan Thongprasert, says her dad’s Pad Thai is her absolute favourite. “It reminds me of home and it’s very flavorful.” Now you can make it for yourself, with this easy to follow recipe.



Dried flat rice noodles (1 package or 12 ounces)

Palm sugar (1/2 cup)

Distilled white vinegar (1/2 cup)

Crushed chilli (1/4 cup or to taste)

Fish sauce (1/4 cup)

Tamarind paste (2 tablespoons)

Oyster sauce (1 tablespoon)

Vegetable oil (2 tablespoons)

Protein of your choice (firm tofu, 2 boneless skinless chicken breast halves, beef, pork, or shrimp, sliced into thin strips)

Garlic (4 cloves, minced)

Eggs (4)

Coarsely ground roasted peanuts (1 cup)

Bean sprouts (2 cups)

Carrots (1 cup, match sticks)

Cabbage (1 cup, finely chopped)

Fresh chives (1/2 cup, chopped)

Lime (1, cut into wedges)



To soften noodles, place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain, and set aside.

Whisk oyster sauce, sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add protein; cook and stir until protein is cooked through. Remove from heat.

Heat 1 tablespoon oil and minced garlic in a wok over medium-high heat. Crack eggs into hot oil; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked protein and rice noodles; stir to combine.

Stir in tamarind mixture; cook until noodles are tender, 3 to 5 minutes. Stir in ground chilli, chives, bean sprouts; mix well. Remove to a platter.

Garnish with chopped roasted peanuts, cabbage, carrots, and lime wedges and serve to friends and family.


Read Snak Shak’s story here.

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