Pad Thai

Here is one of my all-time favorite meals: pad thai! I have not tried to make this recipe yet, but I am looking forward to making it sometime soon. Great places to get some pad thai in Miami: Bangkok Bangkok, Origin, Moon, and Siam Palace Thai.

Unfortunately, I do not remember where I got this recipe, sorry!

Pad Thai


  • ½ pound dry rice noodles, ¼ inch wide
  • 3 tbsp canola oil
  • 3 large garlic cloves, finely chopped
  • ½ pound shrimp, cut in half
  • 1 pound extra firm tofu, cubed
  • 2 large eggs, lightly beaten
  • ¼ cup fish sauce
  • ¼ cup rice vinegar
  • 2 tbsp brown sugar
  • 2 tsp paprika
  • 6 scallions, cut into 2 in pieces
  • 2 cups bean sprouts
  • 1 small red pepper, seeded and slivered
  • ¼ cup peanuts, chopped
  • 1 lime cut into wedges


Cook noodles. In a wok or large stockpot, heat oil over medium high heat. Add garlic and stir fry for 15 seconds. Add shrimp and stir fry for 2-3 minutes, until just pink. Add the tofu and toss until coated with oil. Add the eggs and scramble. Fold in the cooked noodles, fish sauce, vinegar, ¼ cup water, brown sugar, and paprika. Toss for 2 minutes. Add scallions and bean sprouts and heat through. Pile onto large platter and sprinkle with red pepper, peanuts, and lime wedges.


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