Thai Pad Thai Noodles

Thai Pad Thai Noodles
  • 3 cups water
  • 1 (8 ounce) package wide rice noodles
  • 2 1/2 tablespoons vegetable oil
  • 2 cloves garlic, smashed
  • 1 (4 ounce) boneless pork chop, cut into small pieces
  • 1 cup bean sprouts
  • 3 tablespoons dried small shrimp
  • 2 1/2 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 2 tablespoons chopped salted radish (optional)
  • 1/4 cup unsalted roasted peanuts, chopped
  • 1/4 cup chopped fresh cilantro for garnish


  1. Bring water to a boil in a pot.
  2. Place rice noodles in a large bowl. Pour boiling water over noodles and allow to soak until softened, about 20 minutes. Drain.
  3. Heat vegetable oil in a wok over medium heat.
  4. Cook and stir garlic and pork in hot oil until pork is no longer pink in the center, about 5 minutes.
  5. Stir in soaked rice noodles, bean sprouts, dried shrimp, palm sugar, fish sauce, soy sauce, and lime juice, stirring until palm sugar has dissolved. Cook until noodles are heated through, 3 to 4 minutes.
  6. Stir in salted radish until combined.
  7. Lightly toss peanuts and noodle mixture together until combined Transfer to a platter. Garnish with cilantro.

05/22/2018
Thai Pad Thai Noodles, recipe PT15M PT1H 5 455 calories

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