Ken’s Phad Thai






1 lbs

2 ½ lbs

Dried Rice Noodles

1-2 lbs

3 lbs +

Shrimp, Chicken, Pork, Tofu (Fried) in any combination

1/3 Cup

1 Cup

Fish Sauce

¼ Cup

¾ Cup


2/3 Cups

2 Cups

Rice Vinegar (or white vinegar)

1/3 Cup

1 Cup

Tomato Puree

1/3 Cup

1 Cup

Peanut Butter

2 Tbsp

1/3 Cup

Soy Sauce

1 squirt

2-5 squirts

Chinese Hot Sauce (Sriracha or similar)



Scallions (green onions), chopped

2/3 Cups

2 Cups

Olive Oil (approximate)

1 ½ Tbsp

4 Tbsp

Garlic, chopped

¾ lbs

2 ½ lbs

Bean Sprouts




1/3 bunch

1 bunch

Fresh Cilantro, chopped



Eggs (optional)




  1. Boil enough water to cover the noodles, take water off ot he heat and soak the noodles for 10 minutes (or follow directions on box)  Drain noodles thoroughly.
  2. Slice the meat into small strips (1/8 “ x 1-2”), peel the shrimp if needed.
  3. Slice the scallions, both white and green parts.
  4. If using Tofu, chop into cubes and fry in oil and a little soy sauce.
  5. Make the Sauce (below)






  1. Heat a wok, and add the oil to the hot wok, swirl to coat the wok.
  2. Add the garlic and fry until golden.
  3. If the shrimp is uncooked, add the shrimp and fry until pink.
  4. Fry chicken/port until there is no pink left in the middle.
  5. Add the noodles and toss lightly to coat them with oil and distribute the garlic and meat.
  6. Add the sauce and bring to a boil rapidly, gently folding the noodles, being careful not to break the noodles.
  7. Reduce heat to medium and boil until the noodles absorb the liquid.
  8. Optional: Move the noodles out of the middle of the wok and add the eggs and some more oil, breaking the yokes.  Cover the eggs with the noodles and allow the eggs to cook, then fold the eggs in with the noodles.
  9. Add the bean sprouts and scallions and fry for a couple of more minutes.  Squeeze a couple of lime wedges into the noodles and stir.
  10. Add additional squirts of hot sauce if needed to taste.