Pad Thai

A quick version using home-grown sprouts.

By | February 15, 2017


Soak noodles in warm water for at least 15 minutes. Heat a wok or wide frying pan over high heat. Add vegetable and sesame oils. Swirl for a minute, then add garlic. Immediately crack egg into wok and stir, breaking egg up as you go. Add onion and chiles and allow them to sizzle until lightly browned.

Drain noodles. Add them to the pan and toss. Add fish or soy sauce and catsup and cabbage and stir until cabbage is wilted. Add water as needed to moisten. Then add carrot. Stir to mix, then allow to cook for a few minutes. Add bean sprouts. Toss together and taste for seasoning and moistness. Add salt if needed; give a final stir. Serve topped with chopped cilantro, peanuts and a squeeze of lime.


  • ½ pound wide dry rice noodles
  • 2 tablespoons vegetable oil
  • 1 tablespoon roasted sesame oil
  • 2 cloves garlic, finely minced
  • 1 egg
  • ½ small red onion, sliced
  • 1–2 serrano chiles sliced into rounds, to taste
  • 3 tablespoons fish sauce or soy sauce or a mix of the two
  • 2 tablespoons catsup
  • Water as needed
  • 1 cup shredded cabbage
  • 2 grated carrots
  • 2–3 cups mung bean sprouts
  • Salt to taste
  • 4 green onions, sliced
  • Coarsely chopped cilantro
  • Chopped peanuts
  • 1 lime, cut into wedges
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