A Pad Thai Worth Making96 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“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.” - by Fatty Arbuckle
Original recipe yields 3 servings
- Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
- 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.
- 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.
- 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.
- Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
Amount Per Serving (3 total)
- 743 cal
- 27.8 g
- 83.1 g
Based on a 2,000 calorie diet
Reviews (96)Rate This Recipe
"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 great..." See more. I also didn't have a wok on hand so I cooked the chicken and garlic and green onions first, then removed them from the pan, cooked the eggs then added the noodles and sauce then added the chicken back in."
"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 amount o..." See moref sauce. I was feeding four people so I doubled the whole recipe, but TRIPLED the sauce recipe and it came out perfect. I decreased the lime juice by 50% to account for tartness of tamarind, and didn't use as much fish sauce as the recipe called for. I omitted the oyster sauce (didn't have any) and used veggie bullion instead of chicken stock. I made other subs since I didn't have some of the veggies, and wanted to make it vegetarian: I used tofu in place of both the chicken and shrimp. I didn't have bean sprouts, but I DID have baby Bok Choy so I used that. And I used thinly sliced carrots. Other than that, I followed the recipe steps and amounts exactly and it made the best Pad Thai I've ever made (and I make Pad Thai often!). Excellent and very flexible recipe. Thanks!"
Rockport Realtor/Amatuer Chef~
"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, about 25%..." See more more. I like alot of juice, and I like the noodles a little softer. Fantastic Recipe! I would recommend it to those that are picky about their Thai food!!!"
Joe's Fusion Chicken Pad Thai
Just swipe to see more like this.