Birthday Pad Thai!

This past weekend was my best friends birthday. She had 2 requests.

  1. 2 days filled with Puzzling.
  2. Me to make her Pad Thai

How could I turn her down. Pad Thai is one of my most favorite things to make and eat. My recipe is a bit more of a formula because it always seems like I am missing one thing, add a substitute, and its still delicious! Its just a very forgiving dish.

We ended up having this for 2 meals….both a little different but both DELICIOUS! I hope you enjoy as much as we did.

Pad Thai

  • Servings: 4-6 Servings
  • Difficulty: easy/medium
  • Print


4 TB Oil

4 cloves Garlic, Chopped fine

1 large shallot chopped fine

2 Eggs, mixed lightly

2 TB Oyster Sauce

2 TB Fish Sauce

2 TB Sugar

2 TB Soy Sauce

1 bunch Green Onions, tops and bottoms chopped separately

2 TB Sriracha

1 Package Rice Noodle

8oz Desired meat (Beef, chicken, Shrimp, ect.)

1 can Bean Sprouts

1#-2# desired vegetables, Frozen stir-fry mix works well

Crushed, salted Peanuts

Cilantro, if desired

Lime wedges, if desired


  1. Heat oil in large skillet over medium heat. And the garlic and shallots and cook until golden brown and just tender.
  2. Boil water to soak rice noodles and prepare as recipe states. Set aside until needed.
  3. Quickly add eggs and cook until no raw egg remains. Add fish sauce, oyster sauce, sugar, soy sauce and Sriracha.
  4. If using meat, add at this time. Make sure meat is cooked through.
  5. Add can of drained bean sprouts and stir fry mix. It works best to heat up the stir-fry mix before adding. If you don’t, it may just take a few minutes extra to heat through.
  6. Add rice noodles and 4 TB peanuts and toss to coat. If there is not enough juice to coat the noodles well, add in an extra tablespoon of oil or sesame oil.
  7. Serve with lime wedges, cilantro and peanuts.
  8. If using fresh vegetables, saute them with the shallots and garlic if hard or add with the beansprouts if canned. Mix and match…that’s what I do.






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