Recipe courtesy of Kelsey Nixon
Total:
25 min
Active:
10 min
Yield:
serves 4
Level:
None

Ingredients

Sauce: yields (2/3 cup) 
  • 1/2 cup hot water
  • 1 1/2 TBSP tamarind paste
  • 5 TBSP fish sauce (substitute 6 TBSP soy sauce if vegetarian)
  • 1 fresh red chili, minced or 1/2 tsp. cayenne pepper
  • 5-6 TBSP palm sugar
Pad Thai:
  • 8 oz. Thai rice noodles
  • 2-3 TBSP oil for stir-frying
  • 3 TBSP chicken stock
  • 1 shallot, finely chopped
  • 4 cloves garlic, minced
  • 1-2 cups medium raw shrimp, peeled and deveined
  • 1 egg
  • 2 cups bean sprouts
  • 1/8 tsp. ground white pepper
  • 3 scallions, finely sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup dry roasted peanuts, ground or chopped
  • Lime wedges for serving

Directions

1. Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little crunchy. Drain and rinse the noodles thoroughly with cold water. Set aside.

2. In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. Adjust seasonings to your taste. Set aside.

3. Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots and garlic. Stir-fry 1 minute.

4. Add the shrimp plus 2-3 TBSP of chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump.

5. Push ingredients aside, making room in the center of your wok/pan. Add 1 TBSP of oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).

6. Add the drained noodles and drizzle over the pad Thai sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry everything together. Keep the heat between medium and medium-high; you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns. Stir-fry 4-6 minutes, or until noodles are chewy and a little bit sticky.

7. Remove from heat and adjust seasoning to your taste.

8. Top with the scallions, cilantro, and peanuts, and garnish with lime wedges.

Series: Kelsey & Spike Cook Episode: Thai (Ep. 0)

IDEAS YOU'LL LOVE

Pad Kee Mao

Pad Thai

Recipe courtesy of Cooking Channel

Pad Thai

Pad Thai

Recipe courtesy of Alton Brown

Pad Thai Taco

Spicy Beef Pad Thai

Recipe courtesy of Jeffrey Saad

Kuay Tiaw Pad Thai

Recipe courtesy of Nongkran Daks

Green Papaya Pad Thai

Recipe courtesy of Hong Thaimee

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c