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Pad Thai

Pad Thai

Pad-Thai10oz Pad Thai noofles 1/4″ wide – Soak noodles in warm water for 20 mins or pliable


  • 1/3 Cup Palm Sugar (paste or block)
  • 1/3 cup Tamarind Concentrate
  • 1/3 cup fish sauce

~Wisk together till smooth


  • 1 clove of garlic choped
  • 2 scallions sliced diagonally
  • 3 fresh rad thai chili slice small circles
  • 1 cup mung bean sprout
  • 1/2 cup thai basil leaf
  • 1 lime (1/2 squeeed over plate of noodles)

Stir Fry:
2 Tbs Grape Seed Oil
Add Garlic till golden

Remove all from wok

Add meat (if choosen) and brown

Remove all from wok

Add 4 eggs and lightly scramble

Remove all from wok and clean wok with towel

2 tbls of oil
Add Sauce
Add noodles and cook for 4-5 minutes

Serve noodles and cover with garnishments, garlic, meat & eggs then finally squeeze the lime juice over the entire plate

About The Author

Christopher Hudgens

Christopher is an artist, designer, director, photographer & proponent of creative people. Currently working as the Operations Manager for (based out of Chicago), Director of Marketing for multiple companies based out of St. Louis & Los Angeles area and currently an advocate for all things art & technology.

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