Recipe: Spicy Pad Thai

Silk Spicy Pad ThaiWith its chewy rice noodles, crisp vegetables, and unmistakeable sweet, tangy, spicy sauce, Pad Thai is an irresistible treat and a popular choice at Thai restaurants around the world. Despite the dish’s complexity of flavors, Pad Thai is fairly easy to cook at home. Below, find the tasty Pad Thai recipe from Celebrity Cruises’ Asian restaurant Silk Harvest that keeps our guests coming back for more.

Pad Thai Sauce

4 tablespoons sesame oil
1 tablespoon garlic clove (finely chopped)
1 tablespoon fresh ginger root (finely chopped)
3 tablespoons shallots (peeled and finely chopped)
1 tablespoon Thai red chili flakes
1 cup cold water
1 cup tamarind paste
1 tablespoon fish sauce
1 ounce shrimp paste
4 ounces palm sugar (if not available, use raw ginger)

Pad Thai

2 ounces peanut oil
2 teaspoons garlic cloves (finely chopped)
2 teaspoons fresh ginger root (finely chopped)
16 ounces Pad Thai noodles (soaked in water)
4 ounces carrots (peeled and julienned)
2 ounces fresh bean sprouts
2 ounces firm tofu (diced 1/4 inch)
2 teaspoons fresh green onions (sliced)
20 ounces Pad Thai sauce (see recipe below)
3 ounces chicken or baby shrimp (blanched and chicken diced 1/4 inch)


1/2 cup peanuts (toasted and chopped)
1 fresh lime (cut into 6 wedges)
1 tablespoon chili paste (Sambal Oelek)
2 tablespoons fresh green onions (sliced into long thing strips)
2 springs fresh cilantro


To make the Pad Thai sauce, heat a wok until lightly smoking and add the oil, garlic , ginger root, shallots and chili flakes; sauté until lightly golden brown (this process will go very fast). Deglaze with the water and add the tamarind, fish sauce, shrimp paste and palm sugar. Stir everything together, and heat to a simmer. Cook for 10 minutes; remove from the heat. Let it sit for 3 hours. Strain through a fine chinois, and reserve.

For the Pad Thai, heat the wok and add the oil until lightly smoking. Add the garlic and ginger root, and quickly sauté for about a minute. Add the noodles, carrots, bean sprouts, tofu and green onions. Sauté 2 to 3 minutes or until the noodles have softened. Add the Pad Thai sauce and the chicken or shrimp, and stir just enough to bring together.

Fill the serving plate with Pad Thai, and sprinkle with chopped peanuts. Decorate the plate with the remaining garnish ingredients.

Serves 6.

Suggested Wine Pairing: Leon Beyer; Gewurztraminer; Alsace, France

5 thoughts on “Recipe: Spicy Pad Thai

  1. Pingback: Five Must-Try Meals in Asia | Catalyst:

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