For those who want to know. You know who you are.

Serves 6.


  • 8 oz rice noodles (or 6 oz for a less-noodles-more-ingredients approach)
  • 1/2 cup sugar
  • little more than 1/4 cup ketchup
  • 1/4 cup water
  • 1 1/2 tbls soy sauce
  • 2 tsps worcestershire sauce (secret ingredient!)
  • 2 tbls vegetable oil
  • 1 1/2 cups tofu, FIRM, drained and diced
  • 1 1/2 cups shrimp, small, cooked (option, for meaties)
  • 2 tsps minced garlic
  • 1 egg beaten or 2 egg whites
  • 3 cups bean sprouts
  • 1/2 cup edamame
  • 1/2 cup green onion, chopped
  • 1/2 cup peanuts (or more to taste, unsalted)

First, soak your noodles for 30 minutes in standing hot tap water. After 30 minutes simply drain and set aside.

WHILE noodles are soaking, mix sugar, ketchup, water, soy sauce, worcestershire sauce and a dash of cayanne if available in a bowl (this is your pad thai sauce!)

Make sure your noodles will have a full 30 minute soak before proceeding.

Now heat oil in very large frying pan. Recommend a medium setting on gas but it depends on your hob. First add garlic and stir constantly for one minute. Add tofu and shrimp (optional) and stir constantly for another 2 minutes.

Mix in your pad thai sauce and let it heat up, just barely to the boil.

Now grab those noodles and toss them in. Mix all together, stirring constantly for 2-3 more minutes or until sauce appears to have been absorbed by noodles.

Push that mixture to the side or I like to make a hole in the middle. Drop your egg or egg whites in the open part of the pan, the noodles will stop it from spreading too far. Don’t scramble yet let it sit for 15 seconds. Now add half of your bean sprouts, edamame, green onion and peanuts and quickly mix everything in the pan together! QUickLY! Stir until there seems to be an even consistency throughout.

Remove and serve, sprinkle remaining bean sprouts, edamame, green onion and peanuts on TOP after servings are divided. This way there’s some crunchy stuff on top and some cooked stuff inside!

Modify to taste, this recipe is released under NNOSC – Nick Normal Open Source Cooking.