top of page


Updated: Mar 4, 2021

Thai stir fry, is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand as part of the country's cuisine. It is typically made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. The ingredients are sautéed together in a wok, which creates even heat distribution. Once the dish is completed it is tossed in pad Thai sauce, which gives the dish its signature tangy salty flavor with a hint of sweetness

Pad Thai is made with rehydrated dried rice noodles with some tapioca flour mixed in, which are stir fried with eggs and chopped firm tofu, flavored with tamarind juice, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts. It may contain other vegetables like bean sprouts, garlic chives, pickled radishes or turnips, and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other fish or meat.

Many of the ingredients are provided on the side as condiments, such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts, spring onion and other miscellaneous fresh vegetables.[4] Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp entirely.

"Pad Thai"

Ok. Here it is. Hands-down the MOST popular Thai dish known to mankind. It is served in almost EVERY Thai restaurant.

Yields 2 portions


  • 4 ounces dried rice noodles (pad Thai noodles)

  • 2 tablespoons vegetable oil ( infused )

  • 1 garlic clove, minced

  • 1 large egg

  • 8 large shrimp, thawed, peeled and deveined

  • 1½ tablespoons lemon juice or 3 tablespoons tamarind water

  • 2½ tablespoons fish sauce

  • 2 teaspoons palm sugar (optional)

  • 15 peanuts, crushed

  • 1 cup bean sprouts

  • 2 tablespoons cilantro, chopped

  • 2 scallions, chopped

  • Lime wedges for serving


  1. Soak the rice noodles in boiling hot water until al dente. You don’t want them cooked all the way since we will be cooking them in the pan as well. Follow the instructions on the package (usually between 6-8 minutes). Drain and set aside.

  2. In a wok or deep pan over medium-high heat, add oil and garlic. Fry garlic for 1 minute, then add add shrimp and toss them a few times.

  3. Push the shrimp to one side of the pan. Break the egg in the cleared side of the pan and scramble it by quickly stirring (about 20 seconds).

  4. Add the soaked noodles along with lemon juice, fish sauce, sugar and peanuts. Stir well and cook for 2-3 minutes – until noodles are cooked through.

  5. Add half of the bean sprouts, 1 tablespoon cilantro and half the scallions. Toss well.

  6. Transfer to a plate and top with remaining bean sprouts, cilantro and scallions. Serve with lime wedges and more fish sauce if needed.

NOTES After serving your pad Thai, you can add dried chilies, more fish sauce, vinegar, sriracha, dried shrimp, sugar, Thai chilies – or any number of condiments to truly make it your own!

Why is coconut oil popular for cannabis infusion?

Coconut oil has a high concentration of fatty acids (saturated fats). The surplus of these fatty acids in coconut oil create a strong binding agent for cannabinoids.

Compared to olive oil, which contains a saturated fat content of less than 20%, coconut oil contains over 80% saturated fats and thus has the ability to retain far more cannabinoids during infusions, making it far more efficient. Coconut oil is a near-perfect medium for cannabis-infused oils.

Coconut oil uses and health benefits

Coconut oil also contains other sets of beneficial acids that have been known to have a list of potential health benefits. Lauric acid is a great example—when digested, lauric acid creates a monoglyceride that acts as an antimicrobial.

These fatty acids are found in abundance in coconut oil, making it a top contender for those looking for a healthier oil base than butter or canola oil.

bottom of page