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| | Pad Thai rice noodles |
| 1/2 Tasse | tomato paste |
| 1 Tasse | sugar granulated |
| | salt |
| 1/2 Teelöffel | Ground fresh chili paste |
| 1/2 Teelöffel | soy sauce |
| 1 Tasse | vinegar |
| 1/2 Tasse | water |
| 4 | eggs fresh |
| 8 x ca. 30 g | salad oil |
| 1 x ca. 450 g | Lean meat (pork, chicken, beef) sliced 2 inches long and 1/4 inch thick, or 1 pound shrimp, shelled and deveined |
| 2 x ca. 450 g | Bean sprouts |
| 1/2 Tasse | Thai turnip leaves or green onions, cut 1 to 2 inches long |
| | Ground peanuts, bean sprouts and lime slices, for garnish |
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Soak the rice noodles in 10 to 12 cups cold water for 30 minutes to an hour. Drain and cover with a damp towel to retain moisture.
In a small pot combine the tomato paste, sugar, salt, chili paste, soy sauce, vinegar and water. Cook over medium heat, stirring, until all ingredients are mixed together.
Preheat a wok or skillet over medium heat. Add vegetable oil, meat and eggs and cook until done.
Combine rice noodles and sauce mix with eggs and meat in wok or skillet and stir until they are evenly mixed. Continue cooking, stirring frequently to make sure noodles do not get too hard or burned. Add bean sprouts and turnip leaves or green onions and stir to combine.
Serve with ground peanuts, fresh bean sprouts and fresh lime slices on the side.
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