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Pad Thai

I've always liked Pad Thai. It's sweet, it's sour and spicy all at the same time. I use lime juice instead of tamarind in my version, since those are more readily available to me. The lime juice imparts a freshness to the dish, in my opinion.



  • 2 cups cabbage
  • ½ cup peanuts (ground)
  • 1 bunch cilantro


  • 1 lb dry pad thai noodles (boiled, rinsed in cold water and drained)
  • 1 cup green onions, cut into 1/2 inch sections
  • 1 cup shrimp - peeled, deveined and rinsed with salt
  • 3 eggs
  • 1 to 5 tsp hot chilli oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 5 to 6 tbsp cooking oil

Pad Thai Sauce

  • 2/3 cup lime juice (about 4 limes)
  • 5 tbsp brown sugar
  • 3 tbsp Low Sodium soy sauce
  • 4 tbsp fish sauce


  1. Mix together all ingredients for Pad Thai Sauce in a separate bowl. Set aside.
  2. Fry chopped onions and garlic in oil until lightly browned.
  3. Add shrimps. May add some hot chili oil if preferred. Remove shrimps from heat once cooked, to prevent overcooking.
  4. Add eggs into pan. Allow to cook.
  5. Stir in drained noodles.
  6. Add Pad Thai sauce to noodles and stir gently.
  7. When slightly warmed through, add green onions and stir.
  8. Once noodles are sufficiently warmed through, remove from heat.
  9. Serve warm with shredded cabbage, ground peanuts and cilantro on the side. May serve with lime wedges if preferred.


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