Brian’s Pad Thai


Some of my best Asian recipes come from my son, Brian. This Pad Thai recipe is as good as anything I’ve ever had out at a restaurant. This one is a keeper!


  • 8 oz. dried rice stick noodles
  • 1/3 cup tamarind concentrate
  • 1/4 cup + 2 tablespoons fish sauce
  • 2 tablespoons rice or white vinegar
  • 1/2 cup brown sugar
  • 1 teaspoon paprika
  • 2 tablespoons cooking oil
  • 2 garlic cloves, minced
  • 12 medium shrimp, shelled and deveined
  • 4 ox. firm tofu, drained and cubed
  • 1 egg, lightly beaten
  • 1/2 cup bean sprouts
  • shredded carrots for garnish
  • shredded red cabbage for garnish
  • fresh cilantro for garnish
  • Lime wedges
  • 4 tablespoons crushed, roasted peanuts


  • Bring a large pot of water to a boil. Remove from heat.
  • Immerse the noodles in hot water and let stand for 10 minutes stirring occasionally. Soak until noodles are soft, yet firm. Drain well and rinse with cool water.
  • In a small bowl, combine the tamarind concentrate, fish sauce, vinegar, sugar, and paprika. Set aside
  • Heat the oil in a wok or skillet over medium high heat. Add garlic and stir fry until garlic is fragrant, about 30 seconds.
  • Add shrimp, tofu, and egg. Stir fry for 2 minutes, until egg is scrambled and shrimp turns pink. Add rice noodles and tamarind mixture. Stir fry for 2-3 minutes, tossing to combine all of the ingredients.
  • Transfer to a platter and garnish with small piles of bean sprouts, carrot and red cabbage on the sides of the platter. Sprinkle peanuts and fresh cilantro.
  • Serve immediately with the lime wedges
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Brians Pad Thai

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