Pad Thai

Pad Thai
This is a dish we initially liked a lot when we went to our local restaurants. But sadly for us, the whole restaurant smelled kinda fishy and for those who love those smells, that would be heaven. But like I do mostly, I checked out the flavors of the dish and carried the memory of it on my tongue.
Usually when we buy cabbage we are thinking Chinese/Thai food
This again is an “oh so simple” recipe which from start to finish takes 45 minutes

1 cup shredded cabbage
1 cup carrots – diced thin French-fry style
1 handful of peanuts
2-3 green chillies cut long
cilantro for garnish
1 tablespoon spicy Schezwan stir-fry sauce
1 Tbs Penang peanut sauce
1 teaspoon of white sesame seeds
2 cloved of crushed garlic
(Other options: mushrooms and tofu, spring onions) which i did not have handy that night :-(

1 pack of  no yolk eggnoodles / you can use egg-less or rice noodles

Cook noodles in boiling water, strain and set aside
In a wok stir in the veggies and spices and cook in high heat.
In about a minute or 2, add the sauces and keep stirring
Add the noodles to the stir fry and let them soak up the sauce.
Garnish with peanut crumbles and cilantro – Enjoy :-)

                                             Veggies waiting to be cooked :-)

                                              the noodles cooking in the sauce


Posted on

December 9, 2010


  1. I totally love this have made it beautifully! I made it a little while ago, thanks for the reminder will be posting it soon :)

    US Masala

  2. its my favourite too- very well done !

  3. Suja Sugathan has left a new comment on your post "Pad Thai":

    This is such a wonderful Thai dishes,will surely give this a try.

  4. delicious pad thai
    thank you for letting me know about that side of avocado

  5. Hi Priyu Chitti!
    Guess what I made (with TONS of help from Paati of course)- pad thai and green curry.
    Guess where I got the recipe? Off the most fantastic vegetarian cooking blog! Both were fabulously flavourful and verrrry authentic :)
    Thanks a ton PC!
    Pictures emailed to your gmail.
    Lots of love,
    a very well fed niece! xoxo

  6. I've been making Pad Thai for a couple of years now (born in the former Yugoslavia and living in Canada for the last 47 yrs) but have always used rice stick noodles as they serve it in Thai restaurants locally. I'm curious why you use egg noodles … flavour, availability, cause it holds up better to reheating etc.


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