“Love, Love Me Do, You Know I Love You” Authentic Pad Thai Noodles

By Jackie DeKnock  ,   

September 1, 2015

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  • Yields: Serves 8


1 (1/2 lb.) package rice noodles* (thin, flat linguini-like noodles, available at most Asian grocery stores as are all of the ingredients marked with an * below)

1/4 cup coarsely chopped toasted peanuts, for garnish


6 tablespoons fish sauce*

1 tablespoon tamarind paste* + 6 tablespoons water (if you don’t have tamarind paste then use 4 tablespoons ketchup + 2 tablespoons Worcestershire sauce)

3 teaspoons chili-garlic* sauce (sambal oelek) (start off with 2 teaspoons, add more if you like your noodles spicy)

4 tablespoons brown sugar


2 tablespoons grape seed or Avocado oil (use an oil with a high smoke point if possible)

6 garlic cloves, minced

1/2 teaspoon red pepper flakes (if you like it hot)

3 eggs, beaten

2 cups bean sprouts

2 spring onions, thinly sliced

1 cup chopped fresh cilantro

3 limes, sliced for garnish


Soak the noodles in boiling hot water for 10-15 minutes 10 Minutes . Test the noodles every 5 minutes 5 Minutes , they should be ‘al dente’ not too hard, not too soft. Drain the noodles and rinse with cold water to stop the cooking process.

Toast coarsely chopped peanuts in a dry skillet on your stovetop. This will only take minutes, so keep your nuts moving, as once you smell the peanuts and they are lightly toasted, they are ready to go! Set aside for garnish.

While the noodles are soaking, prepare the sauce in a saucepan. Mix together fish sauce, tamarind paste, water, chili-garlic sauce and brown sugar. Place all sauce ingredients in a saucepan and bring to a soft boil. Stir well until the sugar has dissolved approximately 2-3 minutes 2 Minutes . Take off the heat and taste-test. This sauce should have a balance of spicy, sweet, and sour, but definitely veering more toward sweet and spicy. If too sour, add a little more sugar. If you like more spice, add more chili sauce. Cook from the heart, whatever your heart desires! Heat oil in large frying pan or wok. Add garlic, red pepper flakes and sauce mixture and stir for 3 minutes 3 Minutes. Add beaten eggs and stir constantly for one minute 1 Minute . Add drained rice noodles and gently toss until coated. Be as gentle as possible when tossing. Tip: Use two utensils when tossing, it makes it easier to toss the noodles gently.

Stir in bean sprouts, spring onions and 1/2 cup cilantro. Stir and toss for a minute or so, until heated through. Serve, sprinkle with chopped peanuts and remaining cilantro. Top with slices or wedges of lime, squeezing over noodles upon serving. Enjoy, this is such a delicious dish, the BEST pad thai I’ve ever tasted – true story!

Noodles are ready to stir-fry when they are soft enough to eat, but still firm and a little bit “crunchy” or al dente. The noodles will finish cooking when they are fried, so don’t over-soften them now, or you will end up with soggy Pad Thai and that’s never good!

Stir-frying Tip:
To stir-fry noodles without breaking them, use two large bamboo or wooden spoons (or other utensils) to lift and turn the noodles gently as you fry them (like tossing a salad).

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