Pad Thai Recipe by Paula Deen

Level: Moderate

Time: 35 MINUTES

0 ratings


  • 3 eggs, beaten and cooked, rolled up and shredded
  • 4 cloves garlic, chopped fine
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 4 tablespoons tamarind juice
  • 2 tablespoons soy sauce
  • 1 bunch garlic chives, chopped
  • 1/4 cup fish sauce
  • 1 cup preserved ground radish
  • 8 oz tofu cake, fried then cut into small cubes
  • 4 cups bean sprouts
  • 1 cup finely ground raw peanuts, roasted
  • 1 (14 oz) package medium dry rice stick noodles
  • 1 1/2 lbs large shrimp, peeled with tails on
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1/4 cup vegetable oil, for frying
  • lime, cut into wedges (optional)


Soak Noodles in hot water until slightly limp, drain and set aside. Prepare all other ingredients prior to cooking.


Heat oil in wok or skillet until hot.


Working quickly, add garlic and shrimp, and toss with wooden spoons until shrimp are about half done. Add cayenne pepper and paprika and toss. In a bowl, mix all wet ingredients together with radish. Add noodles to wok and add wet ingredients. Toss well. Add bean sprouts, tofu and toss. Add peanuts and garlic chives and toss. Remove from heat and garnish with shredded eggs, and lime wedges.

Pad Thai


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