PAD THAI

Pad Thai

16 oz bag Erawan Brand Oriental Style Noodle (Banh pho), prefer small or thin size noodles – only use ½ of the bag or 8 oz noodles
3 or 4 eggs
2 Cups unsalted roasted peanuts (raw, shelled peanuts can be roasted in oven on cookie sheet, be careful not to burn them, once they're roasted golden brown it only takes seconds to burn them)
½ Cup oil
2 handfuls of fresh bean sprouts
1 bunch scallions (spring onions), sliced
Fresh lime – sliced into wedges

Pad Thai Sauce

3 ½ Cups sugar
3 Tablespoons salt
1 Cup Oyster Sauce
1 Cup light soy bean sauce
1 Cup vinegar
Combine Pod Thai sauce ingredients in bowl and stir until sugar is thoroughly dissolved. This makes enough sauce for several recipes of Pod Thai and the sauce can be stored without refrigeration in a jar or air tight container.


Soak the noodles in cold water for about 2 hours then drain the noodles.

Crush the roasted peanuts into small bits, set aside.

Heat oil over medium heat in wok or large, deep pan. Add noodles and pour 1 Cup Pod Thai sauce over noodles. Continue tossing noodles to evenly cook and mix in sauce while cooking over medium heat for 3-5 minutes.

Push noodles to one side of pan, add little more oil to open area of pan. Crack eggs into heated oil, scramble eggs lightly, then combine with noodles and toss in with noodles for 1-2 more minutes.

Turn off heat, add fresh bean sprouts, crushed peanuts, sliced green onions, squeeze lime juice over top and toss all into noodles. (Some sugar or extra lime may be added to taste and toss.) Serve immediately.