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Atcha's Pad Thai                     Makes 4 servings


8oz (225g) dried rice noodle

3T oil

1 clove garlic, minced

2 shallot, minced

2 eggs

lbshrimp, shelled and de-veined

1c.crab meat (or ground pork/ chicken)

1/2c dice tofu

c water (use only as needed if noodle mixture is too dry)

2T fish sauce

2T sugar

1T tamarind sauce

1T roasted chili paste with soya bean oil

1T paprika

1 green onion, cut into 1 inch lengths

c ground roasted peanuts

1c bean sprouts

1 lime




  1. Soak the noodles in cold water for 2-3 hours or until soft. (There are also fresh noodles available in the freezer section of most Asian markets)
  2. Heat frying pan until hot, add half of the oil, garlic, and shallot and all of the rice noodles, stir fry them until the noodles are cooked (add a little water if needed).  Reduce temperature to medium if necessary.
  3. In another pan stir fry the remaining oil, minced garlic and shallot.  Add ground chicken and shrimp with a little bit of roasted chili oil. Add fish sauce, sugar and tamarind sauce.
  4. Mix in the meat sauce above to the noodle mixture.  Add in some eggs, slowly cover them up with the noodle.
  5. Serve with peanuts, bean sprouts, green onions and a wedge of lime. 





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