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Pad Thai Print E-mail

This recipe may look complicated but it comes together pretty quickly and is yummy.

They say the hardest thing about making Pad Thai is the shopping. Thai cuisine has some a very different ingredients. If you don't live in a big city with a large Asian population you might have a little trouble finding them.

We tried this recipe a number of times to see what substitutions we could come up with. The recipe calls for tamarind paste but you can substitute 3 tablespoons of lemon juice.

It's pretty good but not authentic without the fish sauce and the dried shrimp. The one thing we couldn't find a substitute for was the rice noodles.

You'll need:

  • 2 cloves of garlic - finely diced
  • 12 peeled and cooked shrimp
  • 1 chicken breast - cubed
  • 2 eggs
  • 1/2 block of extra-firm tofu - cubed
  • 1/2 package of dried Thai rice noodle
  • 1/4 cup of Thai dried shrimp
  • 1 tablespoon Asian fish sauce
  • 2 teaspoons of tamarind paste
  • 1/2 teaspoon of chili flakes - optional
  • 3 tablespoons of granulated sugar
  • Vegetable oil
  • 1/2 cup of chopped unsalted peanuts
  • Fresh cilantro - chopped
  • Fresh bean sprouts
  • 1 green onion - thinly sliced
  • Adult help


  • A large bowl
  • A colander
  • A large fry pan
  • A wooden spoon
  • Tongs
  • A spatula
  • A medium-sized bowl
  • A small bowl
  • A plate
  • Individual serving plates
      1. Defrost the shrimp and drain.
      2. Break the rice noodles into 4 inch pieces and soak in warm water for 20 minutes.
      3. While the noodles are soaking, prepare your other ingredients because when you start to fry everthing comes together rather quickly.
      4. Dissolve the tamarind paste in 2 tablespoons of water. Now you're set.
      5. Warm 3 tablespoons of oil in the pan and stir fry the garlic on medium-high heat for 2 minutes then add the chicken.
      6. When the chicken has turned from pink to white, add the shrimp and tofu. Stir fry for about 4 minutes or until they are heated through.
      7. Transfer the meat and tofu to a bowl and set aside.
      8. Break the eggs in the small bowl and beat them with a fork. Add a little more oil to the pan and pour the eggs in. Let them cook as one big flat omelette.
      9. When omelette is cooked, transfer it to the plate. Cut it into strips.
      10. Add a little more oil to the pan. While it's warming drain the noodles and then toss them in. Stir fry for about 5 minutes.
      11. Toss in the fish sauce, dried shrimp and tamarind juice. Now's the time to add the chili flakes if you like your food spicy hot. Stir fry.
      12. Add the shrimp, chicken, tofu and egg. Sprinkle the sugar over everything. Fold the noodles over until everything is heated and evenly distributed.
      13. Serve up helpings on individual plates and top with fresh bean sprouts, peanuts, cilantro and green onion. Dig in!
      Tags: Dinner Pasta Thai