Pad Thai
also called phat thai · phad thai · pad thai goong · pad thai kung · thai fried noodles · pad thai noodles
- Thai Kitchen
- serves 2
- recipe says 45 min
- Noodles
Three ways to read this recipe
The table
| 6 oz(170 g; 3 mm wide)dried rice stick noodles | soak 30 min, drain | stir-fry 3 min | scramble in | toss off the heat |
| 2 Tbs(rinsed)dried shrimp | fry 2 min | |||
| 2 Tbs(chopped; chai poh)preserved radish | ||||
| 4 oz(115 g; in 1/2-in cubes)firm tofu | ||||
| 3 cloves(chopped)garlic | ||||
| 3 Tbsvegetable oil | ||||
| 1/3 cup(80 mL)pad thai sauce | ||||
| 8(peeled, tails on)large shrimp | ||||
| 2 largeeggs | ||||
| 1 cup(a big handful)bean sprouts | ||||
| 4(in 2-in lengths)garlic chives | ||||
| 3 Tbs(coarsely crushed)roasted peanuts | ||||
| 1(in wedges)lime | ||||
| 1 tsptoasted chile powder | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
1soak 30 min, drain
2fry 2 min
3stir-fry 3 min
goes in with what steps 1 and 2 made
4scramble in
goes in with what step 3 made
5toss off the heat
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 33 min2 of 5 steps give no time
- Needs you
- about 5 min
soak 30 min, drain
30 minwalk awayfrom the start
fry 2 min
2 minneeds youfrom the start
stir-fry 3 min
3 minneeds you30 min in
scramble in
not timed33 min in
toss off the heat
not timed33 min in
- needs you
- you can walk away
- never timed
You'll need wok
Goes with
See how it is written
>> title: Pad Thai
>> category: Noodles
>> tags: noodles, shrimp, thai, tamarind, wok
>> counters: Thai Kitchen
>> aka: phat thai, phad thai, pad thai goong, pad thai kung, thai fried noodles, pad thai noodles
>> pairs-with: pad-thai-sauce
>> servings: 2
>> time: 45 min
>> step: soak 30 min, drain
Soak @dried rice stick noodles{6%oz}(170 g; 3 mm wide) in warm water for ~soak{30%min}, until they are bendy but still chalky at the centre, then drain them.
>> step: fry 2 min
Fry @dried shrimp{2%Tbs}(rinsed), @preserved radish{2%Tbs}(chopped; chai poh), @firm tofu{4%oz}(115 g; in 1/2-in cubes) and @garlic{3%cloves}(chopped) in @vegetable oil{3%Tbs} in a hot #wok{} for ~fry{2%min}, until the tofu takes some colour.
>> step: stir-fry 3 min
Stir-fry @&(~2)drained noodles{} into @&(~1)aromatics{} with @pad thai sauce{1/3%cup}(80 mL) and @large shrimp{8}(peeled, tails on) over the highest heat you have for ~stirfry{3%min}, turning rather than stirring, until the noodles drink the sauce and go glossy.
>> step: scramble in
Push @&(~1)noodles{} to one side, break @eggs{2%large} into the bare metal, let them set for a count of ten, then chop them through.
>> step: toss off the heat
Toss @&(~1)noodles{} off the heat with @bean sprouts{1%cup}(a big handful), @garlic chives{4}(in 2-in lengths), @roasted peanuts{3%Tbs}(coarsely crushed), @lime{1}(in wedges) and @toasted chile powder{1%tsp}, which each eater adds to their own plate.