Pad Thai

2 quarts water
8 to 10 ounces dried flat-sided rice noodles or fresh noodles

1 1/4 cup white vinegar
3 tablespoons tomato paste
3 tablespoons water
2 tablespoons sugar
1 to 2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh green chile, seeded and minced

2 eggs scrambled (optional)
1 cup mung bean sprouts
1/3 cup chopped unsalted peanuts (optional)
lime wedges
sliced scallions

  1. Bring 2 quarts water to a boil, remove from the heat. Soak the noodles in the hot water for 20 minutes. Drain and set aside or make fresh rice noodles.
  2. In a bowl, blend the vinegar, tomato paste, water and sugar
  3. Heat the oil in a frying pan, fry the garlic and chili on medium heat for 3 minutes.
  4. Stir in the tomato-vinegar mix continue to simmer the sauce until very thick 4 to 5 minutes.
  5. Add the noodles to the sauce, mix well.
  6. Place the noodles and sauce in large serving plate
  7. Serve with garnishes

About Theresa Diaz Gray

Born in New York City, I grew up in California, and have lived in 3 countries and 6 states. I'm a first generation Cuban-American who lives in Merida, Yucatan, Mexico. I'm committed to living an abundant and creative life and helping others do so too through DIY!

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