A Pad Thai Worth Making

A Pad Thai Worth Making

105
Fatty Arbuckle 4

"The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce."

Ingredients

30 m {{adjustedServings}} servings 743 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 743 kcal
  • 37%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 83.1g
  • 27%
  • Protein:
  • 41.5 g
  • 83%
  • Cholesterol:
  • 281 mg
  • 94%
  • Sodium:
  • 1592 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
  2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
  3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
  4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
  5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
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Reviews

105
  1. 146 Ratings

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Pad Thai without tamarind is like salsa without cilantro - just missing something. I added tamarind paste, cut down on the lime and bean sprouts a bit and kicked up the heat more. It came out...

This recipe was excellent, but only after I followed the suggestions of several other reviewers: I used 1 T tamarind paste (because what is Pad Thai without tamarind?!) and also increased the am...

I'm picky about my Pad Thai, and this was VERY GOOD! I thought it was a little heavy on the lime juice for my taste. It yeilded WAY more than 3 servings. I make a little extra of the sauce, abo...