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The Gourmet Review


Pad Thai. Wouldn’t you love to make this at home? Look no further than Four Seasons Resort Hualalai.  Executive Chef James Babian shares one of his favorite Thai recipes. This is delicious paired with his Tom Yom soup and Thai Beef Salad.



8 oz flat Thai noodles (rice noodles)

4 tablespoons vegetable oil

2 tablespoons chopped Garlic

1/4 cup green onions

4 oz ground pork

1/4 cup dried Shrimp (soak in sesame oil and fish sauce) optional



1/3 cup Tamarind paste (strained)

5 tablespoons Fish Sauce

2 tsp Palm Sugar

2-3 eggs (beaten)

1/2 cup chopped Peanuts

4 oz regular tofu, dust in corn starchEdit

1 tsp dried chili flakes

Juice from half lime

3 green onions, cut into 1″ lengths



1 cup bean sprouts green chilies

Lime wedges



Place noodles in a bowl and add enough hot water to cover, soak 20 to 30 minutes, soft but still firm.

Mix together tamrind paste, sugar and fish sauce hold.

Heat oil in wok, stir fry tofu to golden brown, remove and drain.

In pan add garlic and green onions cook briefly.

Add pork and dried shrimp, stir fry until pork is browned.

Reduce heat, add drained noodles to pan and carefully fold them in to heat.

Clear a spot in the pan add the beaten eggs, cook a bit to set up then break apart and stir in pan.

Add sauce mix, cook for a minute or so to flavor and noodles to absorb.

Add remaining ingredients, tofu, peanuts, chilies flakes, lime juice and scallions.

Remove from heat and add half the garnishes, serve the rest in bowls on side.


-The Gourmet Review

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