Baek Jong-won's Pad Thai
백종원 PAIK JONG WON 1.3M💬 535⏱ 9:39
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⚠️ AI-generated recipe. Actual results may vary.
Servings2Servings
1510
About 680 kcal per serving· about 1,360 kcal total· ⏱ 20 min(AI estimate)
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- water(물)2 tablespoons
- brown sugar(황설탕)1.5 tablespoons
- vinegar(식초)2.5 tablespoons
- soy sauce(진간장)1 tablespoons
- anchovy fish sauce(멸치액젓)⇄ Substitute ▼1.5 tablespoons
- bean sprouts(숙주)100 g
- onion(양파)80 g
- rice noodles(쌀국수)120 g
- cooking oil(식용유)40 g
- garlic chives(부추)40 g
- cocktail shrimp(칵테일 새우)8 pieces
- dried shrimp(건새우)20 g
- whole garlic cloves(통마늘)4 cloves
- crushed peanuts(땅콩 분태)20 g
- Cheongyang chili pepper(청양고추)⇄ Substitute ▼1 pieces
- red chili pepper(홍고추)1 pieces
- egg(달걀)2 pieces
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Steps
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- 1Cut the chives into 5-7cm lengths and dice the onion into 0.5cm pieces.
- 2Crush the garlic cloves, and slice the Cheongyang and red chili peppers in half before chopping them coarsely.
- 3Finely chop the dried shrimp, then mix the water, soy sauce, vinegar, anchovy fish sauce, and brown sugar together to make the sauce.
- 4Heat cooking oil in a pan over high heat and stir-fry the garlic and chili peppers until fragrant, then add the onion and dried shrimp and continue to stir-fry.
- 5Add the shrimp and stir-fry, then pour in the sauce. (Set aside 2-3 shrimp for garnish.)
- 6Add the pre-soaked rice noodles and stir-fry; once the noodles are cooked, push them to one side of the pan and scramble the egg.
- 7Once the egg is set, mix everything together, add the bean sprouts, toss briefly, and turn off the heat.
- 8Stir in the chives using the residual heat, plate the dish, and top with the crushed peanuts and the reserved shrimp.
💡 Cooking Tips
Add the bean sprouts and chives at the end and use the residual heat to cook them; this keeps them crunchy and makes the dish taste much better.
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