Pad Thai – to pair with Folded Hills Estate White

Delicious and easy recipe!

Adapted from a recipe from former Marymount headmaster and wonderful Thai chef, Andrew Wooden

Serves 4-6


  • ½ lb. dried rice noodles, 1/8 inch wide
  • 1 lb. boneless chicken breast
  • ½ lb. shrimp (can choose all chicken but add an additional pound)
  • ¼ cup fish sauce
  • ¼ cup + 2T sugar
  • ¼ cup + 2 T white vinegar
  • 1 T ketchup
  • 4 scallions 
  • ¼ cup vegetable or safflower oil
  • 1 T finely chopped garlic
  • 1-2 T finely chopped fresh ginger 
  • 2 eggs, beaten
  • ½ lb. fresh bean sprouts
  • ¼ cups ground unsalted or lightly salted peanuts, cocktail peanuts are ok
  • Chili sauce if desired as a condiment for serving
  • Lime wedges – serve as a side


Prep earlier in the day if desired:

Slice the chicken into then 1-2 inch strips, these slices should be thin for quick cooking, set aside and refrigerate if cooking later

Shuck the shrimp and remove the tails, shrimp can be cut in half, set aside and refrigerate if cooking later

Mix the fish sauce, sugar, vinegar, and ketchup in a bowl until the sugar dissolves, set aside

Cut the scallions diagonally into 1-1/2 inch strips, using the white of the bulb as well, set aside and refrigerate if cooking later

Put the bean sprouts in a bowl and set aside, refrigerate if cooking later

Grind or rough chop the peanuts, set aside

Immediately before cooking and serving:

Soak immersed the noodles in warm water for 25 minutes

Noodles should be flexible and soft not so soft that they can be mashed with fingers

When noodles are finished soaking drain the water and set aside

Heat the wok at high heat then add oil, swirling to coat the wok surface

Add the garlic and ginger for just a second or two, stirring so it doesn’t brown, this happens fast

Next add the chicken and stir fry until it is nearly cooked, then add the shrimp

Now add the fish sauce, sugar, vinegar, ketchup liquid mixture, mix with chicken and shrimp With a large spoon or wok spatula, scoop every to one side of the wok, add the egg to the empty area, when the egg is almost set, fold the warm noodles on top of the egg. 

Toss all together in the wok

Add the sprouts, peanuts and the scallions and toss until they are warm. Leave a few of each for garnish. 

Serve in a large bowl or right out of the wok with the lemon wedges, the chili sauce and maybe a few more peanuts and scallions

Pour a glass of Folded Hills Estate White wine and enjoy!

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