Jacob Black and Pad Thai

Last night, Hannah and her date Jacob Black came over for dinner. (You might have heard of him, he’s a werewolf.)  It was a blast to hang out with them and swap stories.  Jacob told us about this brutal fight he was in a few months ago, but he won!  Oh and he told us how he’s so excited to be dating someone with the same roots, since Hannah is also Native American.

Anyway, I made Pad Thai because it’s his favorite.  Maybe next time he comes over, you can come too.

Here’s the Pad Thai recipe:

4 cups water
1 package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)
1/3 cup fresh lime juice
1/3 cup water
3 tablespoons packed brown sugar
3 tablespoons fish sauce or soy sauce
3 tablespoons soy sauce
1 tablespoon rice vinegar or white vinegar
3/4 teaspoon ground red pepper (cayenne)
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium shallot, finely chopped, or 1/4 cup finely chopped onion
2 eggs, beaten
12 oz frozen cooked peeled deveined medium shrimp, thawed
1/4 cup finely chopped dry-roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup firmly packed cilantro leaves
  1. In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
  2. Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
  3. In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
  4. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

P.S. Make sure you have all of your ingredients ready to go before you start this recipe.  I learned that the hard way this time.

0 replies
  1. Amanda
    Amanda says:

    Um, I love pad thai. Was this recipe very hard and/or stressful? I really want to try it! Any tips or feedback? Thanks!

    • kderrick
      kderrick says:

      There are a lot of ingredients and I didn’t get them all ready to go before I started cooking, so it was kind of hard to stir constantly and do everything else. But if you have them everything ready to go and measured out before you start, it won’t be a problem at all. It’s really good, I’ve never had cilantro in pad thai, but it was great.


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