Pad Thai


Ping Tang


Makes 5 portions


45 mL (3 Tbsp) Tamarind Paste

30 mL (2 Tbsp) Fish Sauce

30 mL (2 Tbsp) White Sugar

25 mL (11/2 Tbsp) Red Wine Vinegar

5 mL (1 tsp) Sweet Paprika

15 mL (1 Tbsp) Sriracha Chili Sauce (or to taste)


250 g Rice Noodles, dry

15 mL (1 Tbsp) Vegetable Oil

2 Cloves Garlic, minced

125 mL (1/2 cup) Firm Tofu, julienned

3 mL (1/2 tsp) Dried Shrimp (optional)

45 mL (3 Tbsp) Turnip, salted, minced

142 g (5 oz) Boneless Chicken, raw, cut into strips

2 Large Eggs, scrambled

10 Raw Shrimp, cleaned, peeled

125 mL (1/2 cup) Bean Sprouts, blanched (optional)

30 mL (2 Tbsp) Dry Roasted Peanuts, chopped

1 Fresh Lime

2 Green Onions or Garlic Chives, thinly sliced


    1. In a bowl, combine sauce ingredients. Set aside.
    2. Soak rice noodles according to package instructions. Set aside. Drain when ready to use. Save soaking water.
    3. Heat a large Wok on high heat. Add the oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds. Add the tofu, turnip and dried shrimp and stir-fry until they begin to soften, 3 to 4 minutes. Add the chicken strips and stir-fry until no longer pink, about 2 minutes. Add 75 mL of sauce mixture.
    4. Push ingredients to one side of the wok and let the oil settle in the center of pan. Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining ingredients in pan, scraping the bits from the pan. Add noodles and cook until softened, 2 to 3 minutes.
    5. Add the remaining sauce mixture and fold together until all the liquid is absorbed, about 2 minutes.
    6. Place half of the bean sprouts and half of the crushed peanuts and the garlic chives or green onions in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If seems dry, add a small amount of the soaking water from the noodles.
    7. To serve, place in bowl and garnish with chopped peanuts and lime wedges.