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A Wok in the Garden Pad Thai 

(Recipe created by Jessica Tijerina)

3  cups boiling water 
8 ounces rice stick noodles
3 tablespoons fish sauce 
8 tablespoons sugar 
1 chipotle pepper in adobo sauce, diced
2 tablespoon rice wine vinegar 
½ cup peanut oil
2 cup chopped scallions, divided 
1 tablespoon minced garlic
2 shallot minced 
2 teaspoons ginger, grated
6 whole eggs, beaten
1 cup chopped cabbage
1 cup carrot sticks
6 ounces bean sprouts, divided
1 cup roasted peanuts, crushed, divided
Freshly ground dried red chile peppers, to taste
2 lime, cut into wedges


  1. Place the noodles in a bowl and cover with hot water approximately 10 minutes, drain and set aside.
  2. Combine the fish sauce, sugar, chipotle pepper in adobo sauce and rice wine vinegar in a small bowl and set aside. 
  3. Place a wok over high heat. Once hot, add the peanut oil. Heat until it shimmers.  Add 2/3 of the scallions and then the garlic and shallot, cook for 10 to 15 seconds. Add ginger and cook another 10 seconds. Add the eggs to the pan; once the eggs begin to harden, about 20 seconds, stir to scramble. 
  4. Add the remaining ingredients in the following order and toss after each addition: 
    1. Noodles
    2. Sauce
    3. Carrots
    4. Cabbage
    5. 2/3 of the bean sprouts
    6. Peanuts
  5. Toss everything until heated through, but no longer than 2-3 minutes total
  6. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts and peanuts. 
  7. Serve immediately with the ground chile peppers and lime wedges.

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