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Alright. I made this thread because of the gbsfood thread going on collecting all the recipies. I tried to share it using the website I made for this recipe but was told it needed to be in a gbs thread. So here you go.

  • Now dice up the scallions and white onions. In a measuring cup you want about 2/3 green 1/3 white.


  • Time to cook the eggs. Throw the wok on the stove and pour in a fair amount of peanut oil. This will cook them very quickly. Peanut oil heats hot and fast. Try not to splash yourself. Immediately after the eggs are dropped in clean the bowl out as you will be using it again to put the eggs in.


  • That little pourer thing is the greatest oil pourer ever. If you don't have one get one for 4 bucks, they kick so much ass the universe can't contain it. Fry the eggs scramble style. The key is to get them nice and brown. The browning is pretty key in the taste, so don't be lazy and take them out earlier. Once done toss them back into the bowl you just washed.


Ingredients[edit]

  • Chicken breast (Or Tofu if vegetarian)
  • Peanut Oil (must be peanut oil!)
  • 2 tsp Paprika
  • 4.5 tbsp Lime juice
  • 5 tbsp water
  • 6-7 tablespoons Siracha Paste
  • 4.5 tablespoons fish sauce (3-4 tablespoons light soy for vegetarians)
  • Thai noodles (called Banh Pho)
  • 8 tbsp Brown sugar (if you want sweet 9 or 10, but I don't like sweet pad thai)
  • 2/3 cup Scallions (green onions)
  • 1/3 cup White Onions
  • 1/3 cup Salted Peanuts
  • 1/2 cup unsalted Peanuts
  • 1 tablespoon Corn Starch
  • 1 tablespoon Sesame Oil
  • 3 Eggs
  • Milk
  • Bean Sprouts
  • Garlic Powder

Method[edit]

  • Ok First thing. THAW THE CHICKEN. Let it thaw while you do everything else or you will be really annoyed waiting for it to thaw. Just toss the breast in a big steel bowl and let it sit.


  • Next take the 3 eggs beat them really good and add a little milk. Then add a little sprinkle of garlic powder to the eggs. Just like you would making scrambled eggs.


  • Now dice up the scallions and white onions. In a measuring cup you want about 2/3 green 1/3 white.


  • Time to cook the eggs. Throw the wok on the stove and pour in a fair amount of peanut oil. This will cook them very quickly. Peanut oil heats hot and fast. Try not to splash yourself. Immediately after the eggs are dropped in clean the bowl out as you will be using it again to put the eggs in.


  • That little pourer thing is the greatest pourer ever. If you don't have one get one for 4 bucks, they kick so much ass the universe can't contain it. Fry the eggs scramble style. The key is to get them nice and brown. The browning is pretty key in the taste, so don't be lazy and take them out earlier. Once done toss them back into the bowl you just washed.


  • Now you are going to take the chicken breast (remember the one that should be thawing that you left on the counter and now are staring at still frozen?) chop it up into little cubes. 1x1 inch is plenty big


  • Place the little pieces into a bowl and add 1 tablespoon of sesame oil and 1 tablespoon of corn starch. Mix them up really good. You want to see 0 corn starch it should be a nice jelled coating on the chicken. This helps the sauce stick to it as well as make the sauce a little thicker.


  • Now two things need to get done. One fill the wok full with water and set it to boil. Yes we are going to cook the noodles in the wok, leave any left over egg in it and oil etc. It helps keep the noodles from sticking and it doesn't hurt anything. Now we are going to make the sauce while the water heats.
  • Add 2 teaspoon of paprika


  • 4.5 tablespoons lime juice.


  • 4.5 tablespoons fish sauce (3-4 tablespoons light soy for vegetarians)


  • Siracha you should add around 6-7 for pretty decent spice. I'm really into spice so I use 7 or 8. If you don't know try with 6 first. 6-7 tablespoons Siracha.
  • Add in the 5 tablespoons of water here. I usually use them to get the last of the siracha out of the spoon.


  • And 8 tablespoons brown sugar. I've been to a couple restaurants that tend to have a very sweet pad thai. If that's your fancy closer to 10 tablespoons is where you want to be.


  • Mix it up real good and it should be a nice bright red sauce. Last thing you have to prep. Take a mortar and pestle and grind up some salted and unsalted dry roasted peanuts.



  • If you're lucky, you have a grinder that can grind up peanuts. I use to only uses a mortar and pestle. Now I only use the grinder. If you can't find one at a store by you. Those transportable instant coffee bean grinders work great for this and they are like 10-15 dollars.


  • The difference is very noticeable and I think it actually does improve the quality of the final product. So I recommend getting something that finely grinds up the peanuts. I use both salted and unsalted peanuts in this. I put a thin layer of salted in the bottom of a glass. Then about and inch and some changed unsalted and then another thin layer of salted peanuts on the top. Then I cup my hand over the top and shake them up real good so they are evenly mixed.

Now everything is ready to go look at your hard work.


  • Ok I lied. Toss the noodles in the water. It should be around 7 oz's worth. They look like this:


  • Cook them for no more than 2-3 minutes at boiling. Cooking them longer they get soggy and shortly after dissolve into nothing. If you want to drink your noodles go for it. Dry and set aside.


  • Heat the wok up and throw some peanut oil in it. Start to cook the chicken till it is white on both sides. Continue to toss it till it looks this way. (Do this with the tofu if you are a veggie.)


  • Once it is white you add the scallions, onions, and eggs. Add a splash of oil and toss like a mad man.
  • It's really not as hard as it looks? Next, after everything is cooked and nicely coated in oil we add the noodles. Toss the noodles on top, a light sprinkle of oil and again toss that.



  • Take the sauce you made and pour it over everything as even as possible. Make sure you stir the sauce right before you use it as the brown sugar likes to settle to the bottom. Next, you guessed it, toss it again. Toss it a lot you have to get the sauce evenly over all of it. If you haven't tossed a lot your arm is going to die.. The thing is though, I use a small spatula to scrap the sides down back into the wok and that's it. Even that's not necessary, but I think using a spoon on pad thai itself is a sin.


  • It should look fairly red if you used my numbers for the sauce. If you used how much I said I use personally, it should be really red. Play with the amounts and find what you like.


  • At this point you need to add the bean sprouts. The way this goes is you sprinkle a lot on top. Flip it once and then let them simmer for a while. Then sprinkle a little bit more on the new top. Flip once more and cook them again.


  • At this point they should be coated with sauce. They don't have to be 100% coated but try your best to get the majority coated. As you keep doing this they will eventually get mixed in well.


  • Ok next it's time to add the peanuts. Sprinkle a heavy coat on one site. Toss it once. Let it sit there roasting the peanuts into the pad thai. Sprinkle another heavy coat. Toss it again and let it roast a second time.


  • Once both sides have been roasted well the pad thai should be more dry. The peanuts help remove some of the slimy texture to it. Toss it a few times just to make sure the peanuts are evenly mixed now.


Serving[edit]

  • Slide this out of the wok onto a nice big plate This should take no more than 15-20 minutes to make once you get it down. It's twice as fun drunk.


  • If you don't like chicken you can substitute both pork and shrimp.

Vegetarians[edit]

  • Note: If you can't use fish sauce or meats. Simply substitute 2 tablespoons of light soy sauce for the fish sauce. Instead of chicken, fry tofu in the wok until it is browned on all sides. Follow the rest of the directions like normal. Sorry no pictures for those because I won't waste more time on that bs than I have to.

Variations[edit]

For a more authentic (read: using more ingredients from the Asian grocery store) version:

  • Substitute palm sugar for brown sugar
  • Replace lime juice with tamarind concentrate or pressed tamarind paste. To prepare the paste:
    • Boil the paste in water, until the consistency is about that of ketchup
    • Press through a strainer
  • Add tiny dried shrimp

Wizzle's Note - Dried shrimp smell very bad and don't taste too good if you're not used to eating them. Fresh shrimp cook up very quickly in a wok and taste wonderful.

      • Seconded, making pad thai with a mix of shrimp and chicken is just as easy and the shrimp are plump and juicy.
  • Add salted cabbage