Crispy Oyster and Bacon Pad Thai

  • 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.  

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