Crispy Oyster and Bacon Pad Thai

Image Used with Permission
  • Pad Thai Sauce
  • 1 clove garlic, minced
  • 2 tablespoons minced shallots
  • 2 tablespoons canola oil
  • 1 teaspoon minced lemongrass
  • ½ cup water
  • ½ cup sherry vinegar
  • 2 cups fish sauce
  • 1 cup sugar
  • 1 tablespoon Sriracha sauce
  • 1 cup tamarind concentrate
  • 1 tablespoon paprika
  • 2 kaffir lime leaves
  • Stir-Fry
  • 2 tablespoons canola oil
  • 4 oysters, dried and dusted in rice flour
  • 1 tablespoon chile oil
  • 2 eggs, scrambled
  • 1 Thai chile, finely chopped
  • 1 bunch green onions, thinly sliced
  • ¼ cup thinly sliced red onion
  • ¼ pound bacon lardons, cooked until crispy
  • 1 pound pad thai noodles, soaked
  • 1 cup pad thai sauce
  • ¼ cup julienned carrots
  • ¼ cup bean sprouts, plus more for garnish
  • 2 tablespoons roughly chopped peanuts, plus more for garnish
  • ½ cup cilantro leaves, roughly chopped, divided
  • ½ cup basil leaves, thinly sliced, divided
  • red cabbage, sliced into a chiffonade, for garnish
  • 1 lime, cut into 4 wedges


“Pad Thai is a classic Southeast Asian dish made with fish sauce, a bit of palm sugar, and tamarind—and that’s it for the sauce for the noodles. A lot of people add chives, eggs, and peanuts. At Talde, we are not just going to serve it the same way everyone else does. There is a certain terroir that comes with our food, so we fortify our pad thai sauce with bacon and crispy, locally-sourced oysters. It’s one of our most popular dishes.” - Chef Dale Talde of Talde, Brooklyn, New York

Yield: 4–6 servings

Pad Thai Sauce 

  1. Sauté garlic and shallots in oil over medium heat until translucent.
  2. Add lemongrass; and cook until fragrant.
  3. Add remaining ingredients; simmer 20 minutes.
  4. Strain; set aside.


  1. In a wok or large skillet, heat oil over high heat.
  2. Add oysters, fry until crispy. Transfer to a plate lined with paper towels.
  3. Add the oil and eggs; stir-fry 30 seconds.
  4. Add the chile, green and red onions; cook until fragrant.
  5. Add bacon lardons, stir-fry 30 seconds or until heated through.
  6. Add noodles; stir-fry until soft and wilted.
  7. Add pad thai sauce and toss.
  8. Add carrots, bean sprouts, peanuts, and ¼ cup each of the cilantro and basil; toss to combine.
  9. Remove from wok; divide evenly among plates.
  10. Top with red cabbage, peanuts, bean sprouts, remaining cilantro, and basil. Garnish with lime wedges.  


The website that we are needing to generate the online at this website would allow you to get the coins of hof.

Add new comment