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Phad Thai

Demonstrated by: Brenda Tanaka and Jason Kiyota.
The Food Company on November 16, 2003.



Phad Thai

  • 10 oz dried rice noodles
  • 3 tablespoons vegetable oil
  • 1 tablespoon ground roasted peanuts
  • 2 teaspoons Thai fried garlic or finely chopped fresh garlic
  • 1 1/2 to 2 cups chop suey mix
  • 3 tablespoons tamarind juice (available in Asian grocery stores)
  • 3 tablespoons sugar
  • 3 tablespoons patis (fish sauce)
  • 1 egg, scrambled (optional)
  • Chinese parsley (cilantro) sprigs (optional)
  • Lime wedges (optional)


Soak rice noodles in water for 15 minutes; drain. Heat oil in wok or heavy skillet. Fry peanuts and garlic for about 1 minute. Add chop suey mix and rice noodles, sauté for 15 to 30 seconds. Add tamarind juice, sugar, fish sauce; cook until noodles are translucent. If the mixture is too dry, add a little water. Serve on a large platter and garnish with scrambled egg, Chinese parsley, and lime wedges. Makes 2 servings.


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