Text Size: Small Medium Large

Pad Thai

Pad Thai

Chef Manola Sidara

East West Grille, West Hartford, CT


  • 10oz rice noodles (flat-pho)
  • 3 Tbsp soybean oil
  • 3 garlic cloves, minced
  • 16-20 shrimp
  • ¼ cup fish sauce (can substitute with salt)
  • ¼ cup sugar cane or sugar
  • 2 Tbsp tamarind juice or lime juice
  • 1 Tbsp paprika
  • ½ cup dried or fried tofu
  • 2 eggs, beaten
  • ¼ cup chicken stock
  • ¼ cup 1-inch length chopped chives or scallions
  • ¼ cup ground roasted peanuts
  • 2 cups bean sprouts
  • ½ cup bean sprouts
  • ½ cup chopped scallions
  • ¼ cup crushed roasted peanuts
  • 1 lime, cut into 4 wedges


Soak the rice noodles in cold water for 30 minutes, or until soft.  Drain and set aside
Combine fish sauce, tamarind juice and sugar together
Heat a large skillet until hot and then add the oil.  Add garlic and shrimp, stir-fry.  Add the noodles and stir-fry until translucent.  It may be necessary to reduce heat if the mixture is cooking too quickly and the noodles stick
Add fish sauce, sugar tamarind juice and paprika Stir-fry the mixture until thoroughly combined. Stir in the tofu and egg, continue to stir-fry Add chicken stock
Turn heat to high and cook until the egg sets, stirring gently.  Continue cooking over medium heat for about 2 minutes until most of the liquid is reduced.
Add scallion, peanut and bean sprouts, stir and mix together.
Place on a serving dish, arrange the bean sprouts, scallion, crushed peanuts and lime attractively and serve.
Serves: 4


Recommended wine/beer for Pad Thai:

Trimbach 2004 Gewurztraminer [Alsace, France]

There is an old stand-by for Asian cuisine that is absolutely fail-safe! I see no reason to depart from its use with these dishes from the East West Grille. It is the spicy, aromatic variety called Gewurztraminer. The Trimbach family has been cultivating this grape for the better part of thirteen generations. I think we can safely infer that they have learned to master the variety. Though their version is a tad drier than most, it retains the lushness of texture and the broad range of fruit flavors on which its fame rests. Lime juice and paprika, mint and cilantro, grapefruit and chilies are all tamed by the soothing litchi-like flavors of Gewurztraminer.