Wayne Gisslen

Pad Thai

Preparation info
  • Portions:

    2

    , Portion Size: 8 oz 240 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Soak the rice noodles in warm water for about 1 hour, or until they are soft but not mushy.
  2. Mix the tamarind paste, water, fish sauce, brown sugar, and chili sauce. Set aside.
  3. Heat the oil in a wok or large sauté pan over moderately high heat.
  4. Add the egg. Stir and cook until the egg is scrambled, then remove it with a perforated spoon.

Per serving: Calories, 1,120; Protein, 38 g; Fat, 54 g (42% cal.); Cholesterol, 425 mg; Carbohydrates, 131 g; Fiber, 7 g; Sodium, 900 mg.