Egg-Wrapped Glass Noodle Pad Thai with Shrimp
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Egg-Wrapped Glass Noodle Pad Thai with Shrimp

Pad thai, a dish whose worldwide popularity began in Bangkok, is traditionally made with thin rice noodles. But this chewier glass- noodle version is also popular in the city.
Course: Dinner
Keyword: pad thai, shrimp
Servings: 2
Author: Leela Punyaratabandhu



  • 3 tablespoons packed grated palm sugar
  • 2 tablespoons tamarind pulp, homemade or store bought
  • 2 tablespoons fish sauce


  • 2 tablespoons homemade lard or vegetable oil
  • 2 tablespoons fresh shrimp tomalley or faux river prawn tomalley (optional but recommended)
  • 2 tablespoons pork cracklings
  • 3 large cloves garlic, minced
  • 1/4 cup finely chopped sweet preserved radish
  • 2 tablespoons dried shrimp
  • 4 ounces extra-firm tofu, cut into matchsticks 1 inch long and ¼ inch wide and thick
  • 10 large shrimp, peeled and deveined
  • 3 ounces glass noodles, soaked in room-temperature water for 15 minutes, drained, cut into 6-inch lengths, and blotted dry
  • 1/2 cup Chinese garlic chives, in 1-inch lengths
  • 2/4 cup bean sprouts

Egg Crepes:

  • 4 eggs
  • 2 tablespoons homemade lard or vegetable oil



  • In a small bowl, stir together all of the ingredients, dissolving the sugar as best you can. Set aside.


  • Put the lard, tomalley, and cracklings in a large wok or 14-inch frying pan and set over high heat. When the lard is hot, add the garlic, preserved radish, dried shrimp, and tofu and stir until the garlic is fragrant, about 1 minute. Add the large shrimp and stir until partially cooked, about 1 minute.
  • Turn the heat to medium-high; add the noodles and the reserved sauce and stir until the noodles have absorbed all of the moisture and the large shrimp are thoroughly pink and opaque, 7 to 8 minutes. (The noodles should be soft but chewy; if they are too rubbery, add a little water as needed.)
  • Stir in the chives and bean sprouts and immediately remove the wok from the heat.

Egg Crepes:

  • Crack the eggs into a bowl and beat with a fork until homogenous
  • Heat 1 tablespoon of the lard in a second large wok or 14-inch frying pan, preferably nonstick, and set over medium heat. When the lard is hot, pour in half of the beaten egg and tilt the pan back and forth so the egg forms a thin, hole-free round about 12 inches in diameter. When the top of the egg sheet appears firm but still glossy, after about 1 minute, spoon half of the glass-noodle mixture onto an imaginary 4-inch square in the center.
  • Using a heatproof rubber spatula, fold the two sides of the egg sheet over the noodle mound and then the top and bottom to form a square pocket. Press lightly on the seam to secure it.
  • Using a large metal spatula, transfer the pocket, seam side down, to a dinner plate.
  • If desired, cut a large X across the surface of the pocket and peel back the petals to reveal the noodles.
  • Repeat with the remaining 1 tablespoon lard, beaten egg, and noodle mixture.

To Serve:

  • Serve the egg-wrapped noodles with the lime halves, banana blossom wedges (if using), bean sprouts, and chives on the side of each plate. Since the noodles are seasoned at the baseline at this point, advise diners to squeeze the lime over their noodles and help themselves to the seasonings on the table as desired.


Reprinted with permission from Bangkok by Leela Punyaratabandhu. © 2017. Photography by David Loftus. Published by Ten Speed Press, an imprint of Penguin Random House LLC.