Make Pad Thai At Home

By now this is not a secret – I grew up in Detroit.  And growing up in Detroit, I was exposed to many different types of food at a young age – Polish food, Greek food, Lithuanian food.  And because of this, I’ve always loved satisfying my inner foodie by trying something new.  One of my all-time favorites is Thai food.  It is without a doubt my go-to take out of choice, but take-out can get pricey pretty quick [especially if you’re anything like me and need the eggs rolls.]  So I recently went out and attempted to make pad thai on my own.

Here’s how to tackle pad thai:

What you’ll need: 


1 Egg

Rice Noodles

Green onion


A Lime

Soy sauce [gluten-free, if necessary]

White Wine Vinegar

Brown sugar

What you’ll need to do: 

thai kitchen stir fry rice noodles

Bring 4 cups of water to a boil, add rice noodles, take the pot off the burner, and let sit for 8-10 minutes.

*I used the Thai Kitchen brand, because it’s a trusty gluten-free product.
chopped peanuts in a bowl

While you’re letting the noodles to their thing, chop up some peanuts.  These will be used to dress the final product.

*This can be done in a food processor or put the desired amount of peanuts in a plastic bag and chop them using a soup can. 

cooked egg in a frying pan

Cook the egg!

*A tip from Martha Stewart: Don’t break up the egg like you would normally in scrambling an egg.  Add the egg to the noodles and it will break up naturally as you mix ingredients.

cooked noodles

After 8 minutes, drain the noodles and run them under cold water. * I broke out my skillet pan to make the pad thai magic come together.

thai sauce to pad thai noodles

Add sauce; mix well.

pad thai with green onion

Add green onion.

pad thai

Dress with peanuts and lime.

Pad Thai is a bit of a blank canvas.  You can make chicken pad thai, vegetable pad thai, shrimp pad thai.  Since this was my first round at this, I decided to keep it simple with a basic pad thai recipe.  Would I have done anything differently?  Yes!  I put too much soy sauce and vinegar in my sauce.  Next time I would focus on the lime juice and brown sugar.  As soy sauce and white wine vinegar are very potent flavors, you only need a little bit.