Primped Up Pad Thai

Knock knock knock.

Gentleman Caller.

Know what’s better than good pad thai? Nothing.

So this is my continuance of my Thai food kick. I am sure I have bastardized these recipes, but this is how I like them. The great debate on whether to put ketchup in pad thai is one that gets people heated. I like it. Who cares.

Also I like every herb on the planet. Limes for days. Garlic and ginger till your face explodes. The secret to my Primped Up Pad Tai is more is more is more. You’ll never order takeout Thai food again.

Enjoy, my lovelies!

What you need:

  • 8 ounces dry rice noodles, 3 or 5 mm variety
  • 3 tablespoons oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger (more is more, I prefer 2)
  • 2 eggs
  • protein – 1 1/2 cups*
  • 1/2 cup water (on standby, as needed)
  • 1/3 cup fish sauce
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons paprika
  • 1/4 cup ketchup
  • 1-2 cups bean sporouts
  • 1/3 cup chopped peanuts
  • 1-2 green onions, cut into 1 inch sections
  • sesame oil
  • Thai basil to taste
  • cilantro to taste
  • fresh mint to taste 
  • lime wedges
  • other garnishes including shredded red cabbage, lemon wedges, shredded carrots. Go nuts.

Soak the dry rice noodles in ample cold water for a couple of hours. 

In a large (preferably non-stick) skillet heat half the oil. When the oil is hot work in compartments. Add the garlic and ginger and cook it for just a minute our two. Move it to a cooler area of the skillet. Add the eggs, they will sort of form a mass that you will cut up later. Remove those items from the skillet if you’re concerned about burning them. They will burn. As you can see I left them in.

Cook the protein unless it is tofu in remaining oil. Add the garlic and ginger back to the skillet and move the protein and garlic and ginger to a cooler side of the skillet. 

Drain noodles and add to the hot skillet. Stir fry until translucent. If they start to stick add a splash of water. incorporate the garlic, ginger and protein. Continue stir frying adding water as necessary.

When the noodles are translucent add the fish sauce, brown sugar, paprika and brown sugar. Combine everything well.

Quickly cut the egg into ribbons and return to the skillet if you took them out. Allow the mixture to cook to a saucy delightful consistency.

Add bean sprouts, green onions and peanuts. Plate. Just sling it onto a serving plate.

Throw about a teaspoon of sesame oil around the entire plate. Throw herbs generously. Squeeze limes. 

This comes together FAST and you need to be ready for it. Make sure your ingredients are well laid out. Also, use herbs as you wish. I am a more is more kinda cook.

*protein: 1 cup shrimp, peeled and deveined 

*3/4 inch cubes of firm tofu, at your discretion

*1 cup of chopped chicken or lean pork

*any or all of the above… make it how you like it!

For printable PDF click here: Primped Up Pad Thai www.thegentlemancaller.net

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