pad thai

Pad Thai


Serves 4




10 oz. of raw medium shrimp

1 egg

1 tsp. chili powder

2 garlic cloves, smashed and diced small

4 green onions, with tops slice ½ inch

¾ can of bean sprouts

6 to 8 oz. rice noodles

3 tsp. apple cider vinegar mixed with 3 tsp. sugar

1 TBS. oyster sauce mixed with 1 TBS. Ponzu (soy sauce with lime)

Peanut oil for frying

Diced green onions and crushed peanuts or cashews for topping

Crushed red pepper at the table for those that want some heat

Lime wedges for serving


For the rice I used 3- 2oz. packs of Thai Kitchen rice noodles. I only had two packs of brown rice so I used a pack of the red rice noodles. Place noodles in a pan of water and bring to a boil for a minute or two then set off the burner. Let set for 15 minutes then drain and add some olive oil to keep from sticking.


Heat a good tsp. of peanut oil in the wok and cook shrimp, I did mine in two batches, just until pink and remove and set aside.


Add more oil if needed then add the egg, stirring and breaking up, it will cook fast. Add in the green onions, garlic and chili powder and stir a minute or two.


Add the shrimp back in and stir a couple of minutes. Add the bean sprouts and stir. Add the rice noodles, stir to mix well. Add in the apple cider vinegar and oyster sauce ponzu mix and stir cook another two or three minutes. I don’t have a lid yet but would have covered the last minute or two.


Remove to a serving bowl and serve with toppings of your choice.