Skip to content


FREE SHIPPING ON Flatpacks, Exactpacks, and all ORDERS OVER $49


Most Popular Searches

Continue Shopping
Item Was Added To Your Cart
Your cart is currently empty.


Phad Thai

Phad Thai
After taking a series of cooking classes on a vacation in Thailand, Kate Erd, of the Spice House was more than happy to share this recipe.

Submitted by: Kate from Milwaukee, Wisconsin
Yield: 4-5


Featured in this Recipe


  • 10-12 ounces rice noodles
  • 1 cup bean sprouts
  • 2 or 3 eggs
  • 7 tablespoons cooking oil
  • 2 pounds shrimp, pork, chicken
  • 1 cake tofu, cut into chunks or slivers
  • 2-3 tablespoons finely chopped peanuts
  • 3-4 tablespoons sugar
  • 3-4 tablespoons fish or soy sauce
  • 1-1/2 cup chopped fresh scallions

Preparation Instructions:

1. Heat 5 tablespoons oil in a wok or frying pan, add noodles with just enough water or tamarind juice to soften them. Fry, turning constantly with a spatula to prevent sticking, then move to one side of the wok pan, or remove.
2. Add 2 tablespoons cooking oil to pan. When heated, break the eggs into the pan and scramble with spatula, spreading egg in a thin layer over the pan.
3. When set, return the noodles to the pan and mix together. Add shrimp, chicken or pork, tofu, fish sauce and tamarind juice. Mix together until meat is cooked.
4. Quickly stir in bean sprouts, ground chile, sugar and scallions.
5. Spoon onto plates and sprinkle ground peanuts on top. Serve immediately.

More About This Recipe

Fried noodles require a lot of oil. You can reduce the oil amount and par-boil the noodles in boiling salt water for 2 minutes. Glass noodles may also be substituted. To make tamarind water combine 2 parts water to 1 part concentrate.


Based on 1 reviews

Customer Reviews

Marilyn P

It is the first time I have used Tamarind …..a very nice addition!

Follow Us on Instagram @thespicehouse