Whitewater Cooks’ Easy Pad Thai

Now you can get one of Fresh Tracks Cafe's most popular dishes at home! This recipe from chef Shelley Adams is simple to make and a treat to eat

Credit: Catherine Roscoe Barr

For a vegetarian option on this Pad Thai you can substitute the shrimp with more tofu and the fish sauce with soy sauce

Toss your delivery menu! This Pad Thai recipe, developed by chef Shelley Adams of Whitewater Ski Resort’s celebrated Fresh Tracks Cafe, is easy to prepare, super tasty, and healthier than what would arrive in a take-out container

My brother lives in Nelson, BC, home to Whitewater Ski Resort and its buzzed-about restaurant Fresh Tracks Cafe. The cafe – and pleading customers – inspired former owner and chef Shelley Adams to pen three cookbooks.

This recipe comes from the first cookbook, Whitewater Cooks. My mom received that cookbook from my brother two Christmases ago, and I received the second cookbook, Whitewater Cooks with Friends, from him last Christmas (what a thoughtful brother!) They are some of our favourite cookbooks; every page inspires you to make what’s on it, and the recipes are delicious, simple and nutritious.

Serves 6


  • 16 oz package rice noodles
  • 1/2 cup vegetable oil
  • 5 cloves garlic, finely chopped
  • 1 lb shrimp, cooked 
  • 1/2 cup pickled radish (I didn’t have this on hand so I omitted it)
  • 1 package tofu, cut into 1/2 inch cubes
  • 1/2 cup white vinegar
  • 1/4 cup fish sauce
  • 2 tbsp ketchup
  • 1/4 cup sugar
  • 2 eggs, beaten
  • 1/2 lb bean sprouts
  • 3 green onions, sliced
  • 1/4 cup roasted peanuts
  • Cilantro for garnish
  • 1 lime, cut into wedges


  1. Cook rice noodles according to package directions.
  2. In a large skillet, heat oil and fry garlic until golden.
  3. Add shrimp, radish and tofu. Cook 3 to 5 minutes. Set aside in separate dish.
  4. Reheat skillet and add vinegar, ketchup, fish sauce and sugar. Heat well and add noodles.
  5. When noodles are completely coated, spread them to the sides of the pan and scramble eggs in the middle.
  6. Fold noodles over the eggs.
  7. Add shrimp, tofu, radish, green onions and bean sprouts.
  8. Serve on a large platter and garnish with peanuts, cilantro and lime wedges.