Pad Thai

(from bragdonh’s recipe box)

Categories: dinner


  • 1/2 package dried rice vermicelli (softened in water for 3 hours)*
  • 1 cup medium shrimp (peeled and deveined (or chicken leftovers!)
  • 1/2 cup cider or white vinegar
  • 1/2 cup sugar
  • 1/4 cup fish sauce
  • 4 large eggs
  • 1 cup dry roasted unsalted peanuts
  • 1 cup bean sprouts
  • 1/2 cup scallion (cut into 1 inch stalks)
  • 1 T minced garlic
  • 1/4 cup vegetable oil


  1. Heat oil in large chef pan. Saute garlic and shrimp for 1 minute. Stir in eggs and let cook until set. Add softened vermicelli, vinegar, sugar and fish sauce. Let simmer on high heat (stirring occasionally) until liquid is almost reduced. Add in ground peanuts, bean sprouts, and scallion stalks. Stir until well mixed. Serve immediately (or when you’re good and ready!!!!).

  2. “makes 3 large servings” (more like 6)!

  3. From Thai Orchid in Worcester, MA

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