Pad Thai Americana Recipe

A modern fusion with a big bold peanut taste bound to be despised by purists! We serve this dish with pasta instead of the traditional rice noodles - blasphemy! Unfortunately for those who insist that tradition cannot be compromised - this variant tastes pretty darn good.

(4 servings)


  • 1 box of linguini or spaghetti
  • 2 medium eggs
  • 2 tablespons peanut butter
  • 2 teaspoons soy sauce or tamari sauce
  • 2 tablespoons tamarind
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 cup bean sprouts
  • 1/2 cup snowpeas
  • 1/2 cup carrot, juliened
  • 1/2 cup shiitake mushrooms, quartered
  • 2 tablespoons olive oil
  • 10 pound shrimp, devined
  • 1 chicken breast, sliced
  • 2 tablespoons brown sugar
  • 2 or 3 stalks scallion, sliced at an angle
  • 2 tablespoons crushed peanuts
  • juice from 1/2 lime

  Cooking Instructions

  1. Boil water to cook pasta.
  2. Preheat your wok on high heat.
  3. Add one tablespoon of olive oil, put in shallot, garlic and wait until they just begin to brown.
  4. Add shrimp for one minute or until it's barely cooked.
  5. Remove the shrimp and add chicken, fry until it's barely cooked.
  6. Add all mixed vegetables in the pan, stir fied them well.
  7. In the pot of boiling water pot, add a touch of olive oil and salt before adding linquini and stir the pasta to prevent sticking.
  8. When it's al dente, strain the linquini and mix it into the wok.
  9. Add peanut butter, stire a little bit, then brown sugar/palm sugar, tamarind sauce, soy sauce.
  10. Push to the side, add olive oil in the middle, and put eggs in there - cook until they just start to solidify.
  11. Stir with the rest, add brean sprouts and scallions and stir all.
  12. Cook for one more minute, letting all the ingredients come together.
  13. Remove from heat and plate quickly.
  14. Sprinkle on lime juice and garnish with crushed peanuts.