Pad Thai


A main stay Thai dish, have done many cooking classes with this to demonstrate a quick, economical meal. It is easy to make "Alaskan" choices- local eggs, smoked salmon, spot shrimp… Thanks to First Light Alaska for recruiting me to offer the many classes over the years!
Prep Time 35 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Alaskan, dairy free, gluten free, Thai


  • 4 ounces Flat rice noodles cooked per instructions
  • 3 tbsp oil
  • 2 oz reserved for eggs
  • 1 clove garlic minced
  • 4 ounces uncooked shrimp or chicken cut into half inch pieces
  • 1 egg scrambled set aside
  • ½ cup fresh bean sprouts
  • ½ red bell pepper thinly sliced
  • 2 green onions chopped

For the sauce:

  • 1 tsp Fish Sauce
  • 2 tsp Tamari this provides a gluten free option
  • 2 tbsp Light brown sugar
  • 1 tbsp Rice vinegar
  • Sriracha hot sauce for garnish


  • Cook noodles per instructions, rinse to cool.
  • Mix the sauce ingredients together. Set aside.
  • Heat 1½ tablespoons of oil in a large saute over medium-high heat.
  • Add the shrimp, chicken or tofu, garlic, and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
  • Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
  • Add noodles, sauce, bean sprouts, and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
  • Top with green onions, extra peanuts, cilantro, and lime wedges. Serve immediately!
Keyword dairy free, gluten free, pad thai