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Pad Thai

Explore 1 recipe, 1 video, and more

Pad Thai Classic Stir-Fried Noodles

  • 2 ounces boneless pork loin, cut into 1/4-inch slices, then into 1 1/2-inch pieces
  • 1 teaspoon sugar
  • 2 tablespoons tamarind concentrate
  • 2 tablespoons soy sauce
  • 2 tablespoons Thai fish sauce
  • 4 tablespoons peanut or safflower oil
  • 2 to 3 garlic cloves, minced
  • 2 to 3 ounces pressed tofu, cut into 1/4-inch slices, then into 1 1/2-inch pieces
  • 3 large eggs, lightly beaten
  • Coarse salt
  • 8 ounces dried rice stick noodles
  • 8 ounces bean sprouts, rinsed and drained (about 4 cups)
  • 3 scallions, trimmed, flattened with the side of cleaver, and cut into 1 1/2-inch pieces
  • 1 tablespoon dried shrimp, chopped
  • 1 tablespoon salted radish (optional)
  • 1 cup dry-roasted peanuts, coarsely chopped
  • 1/2 cup fresh cilantro leaves
  • Condiments, such as cayenne pepper, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges and Thai Chile-Vinegar Sauce, for serving

Vegetable and Tofu Pad Thai