Dead Head Pad Thai Recipe

Name: Dead Head Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried rice stick; 4 cups hot tap water; 2/3 cup tamarind puree (see Notes), or 1/3 cup lime juice plus 1/3 cup water; 3 tablespoons brown sugar; 3 tablespoons fish sauce; 1 tablespoon rice vinegar; 2 teaspoons dried red chile flakes; 2 tablespoons peanut or canola oil; 3 large eggs; 1/2 teaspoon kosher salt; 2 tablespoons peanut or canola oil; 4 cloves garlic, grated on a Microplane grater; 1-inch piece ginger root, grated on a Microplane grater; 3 cups bean sprouts; 1/2 cup chopped roasted, salted peanuts; 1 bunch green onions, white and green parts only, cut into 1/8-inch slices; 1/4 cup loosely packed cilantro leaves; Lime wedges

Servings: persons

8 ounces dried rice stick
4 cups hot tap water
2/3 cup tamarind puree (see Notes), or 1/3 cup lime juice plus 1/3 cup water
3 tablespoons brown sugar
3 tablespoons fish sauce
1 tablespoon rice vinegar
2 teaspoons dried red chile flakes
2 tablespoons peanut or canola oil
3 large eggs
1/2 teaspoon kosher salt
2 tablespoons peanut or canola oil
4 cloves garlic, grated on a Microplane grater
1-inch piece ginger root, grated on a Microplane grater
3 cups bean sprouts
1/2 cup chopped roasted, salted peanuts
1 bunch green onions, white and green parts only, cut into 1/8-inch slices
1/4 cup loosely packed cilantro leaves
Lime wedges

1
Cover the rice sticks with the hot tap water in a large bowl; soak until the noodles are barely tender, about 20 minutes.
2
Drain the noodles and keep them close to the stove.
3
In a measuring cup or small mixing bowl, whisk together the ingredients for the sauce and keep it near the stove.
4
Make the omelet.
5
In a small bowl, beat the eggs with the salt.
6
Preheat a large saute pan over medium-high heat.
7
Put the oil in the pan and swirl the pan to coat it with the oil.
8
Saute the garlic and ginger until fragrant, about 1 minute, then pour in the eggs.
9
When the eggs begin to set, stir gently with a heatproof silicone or wooden spatula until they are cooked through, about 2 minutes.
10
Add the drained noodles to the eggs and toss with a heatproof silicone or wooden spatula until the noodles and eggs are evenly distributed.
11
Pour the sauce mixture over the noodles and eggs, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated.
12
Add the bean sprouts, half the peanuts, and half the green onions.
13
Continue to cook, tossing constantly, until the sprouts are heated through and the noodles are tender, about 3 minutes.
14
Transfer to a serving platter, and sprinkle with the remaining peanuts and green onions and the cilantro.
15
Serve hot, passing the lime wedges separately.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 ounces dried rice stick, 4 cups hot tap water, 2/3 cup tamarind puree (see Notes), or 1/3 cup lime juice plus 1/3 cup water, 3 tablespoons brown sugar, and more.

Yes, Dead Head Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dead Head Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions