Provider Farm

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Pad thai

Usually I scoff at recipes that have ketchup in the ingredient list, but when I made this, I really wanted pad thai and I didn't have any tamarind paste, a classic pad thai ingredient, on hand. I was a little cynical about it, but Max's review was "as good as take out", which is a good thing. You can add tofu or some meat if you like.
  • 8 ounces flat rice noodles (found in the Asian section in most grocery stores - may sub fettuccine noodles in a pinch), cooked al dente according to package instructions
  • 2 eggs
  • 1 cup fresh bean sprouts
  • ⅓ cup sliced green onions
  • ¼ cup sliced white onion
  • ⅓ cup cilantro, roughly chopped
  • optional: peanuts
  • vegetables of your choice, chopped


  • ¼ cup ketchup
  • 2 tablespoons fish sauce (found in the Asian section at most grocery stores)
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon peanut butter
  • juice of 1 lime
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon soy sauce

Add oil to pan and cook meat or tofu until cooked and then add vegetables and cook until tender.
Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan, scramble, and allow to fry for about a minute ,then break it up with a spoon and set aside. Add the onions and bean sprouts to vegetables and pour sauce over veggies. Add noodles and toss to coat the noodles in the sauce. Stir in green onions, eggs, and cilantro. Garnish with peanuts if desired.