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Thai Kitchen Recipes

Traditional Pad Thai Noodles

Sweet, sour and salty tastes all blend and balance in this traditional Thai favorite. The fruity-sour taste of tamarind is almost impossible to duplicate, and is worth searching for in Asian or Indian markets.

  • Cook Time:10 minutes
  • Prep Time:15 minutes
  • Level of Difficulty:medium


1 pkg Thai Kitchen® Stir-Fry Rice Noodles

1/3 cup (75 mL) tamarind juice or tamarind concentrate

2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce

2 tablespoons (30 mL) rice vinegar

2 tablespoons (30 mL) sugar

1/2 teaspoon (2 mL) paprika (optional)

2 tablespoons (30 mL) vegetable oil

1 tablespoon (15 mL) minced garlic

1/2 pound (250 g) medium shrimp, peeled and deveined or firm tofu, cubed

1 egg, lightly beaten

1/2 cup (125 mL) bean sprouts

1/4 cup (50 mL) coarsely chopped unsalted peanuts

Chopped fresh cilantro

Lime wedges


BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside. Mix tamarind juice, fish sauce, vinegar, sugar and paprika in small bowl.

HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add shrimp; stir fry 2 minutes or just until shrimp turn pink. Push shrimp to side of skillet. Add egg to middle of skillet; scramble until set.

STIR in rice noodles and tamarind mixture; stir fry 1 minute or until heated through. Place noodle mixture on serving platter. Sprinkle with bean sprouts, peanuts and cilantro. Serve with lime wedges.

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