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Pad Thai

Pad Thai .jpg


8 ounces rice noodles

2 Tablespoons oil

1 Tablespoon Acanela Thailand spice blend

3 cloves garlic, minced

1-inch piece of ginger, minced

3 green onions, diced

2 eggs

1 cup Bean sprouts (shredded carrots or zucchini)

2 TBS fish sauce (or soy sauce)

½ cup water

Toppings: Fresh Cilantro, Roasted Peanuts


1)   Bring a pot of water to a boil and cook the rice noodles for 8-10 minute, or until tender.  Drain and set aside.

2)   In a large skillet, heat the oil over medium heat.  Add the spices, stirring until they begin to bubble and sizzle.  Then add the garlic, ginger, and green onions, and sauté for a few minutes.

3)   Crack the eggs into the skillet and scramble until they are solidified, yet still moist.  Add the cooked noodles and bean sprouts (or carrots & zucchini), and mix thoroughly.

4)   Stir in the fish sauce (soy sauce) and the lime juice.  Top with fresh cilantro and roasted peanuts.  Enjoy!