Pad Thai16 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“This is a non-spicy, vegetarian version of the traditional Thai cellophane noodle dish. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion.” - by SUE
Original recipe yields 4 servings
- Place noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5 minutes, until pliable but not mushy. Drain water and set aside.
- Heat oil in wok over medium heat. Add garlic, and fry until brown. Add noodles, and fry until heated through. Push to the side.
- Break egg into the base of the wok, and mix gently. As it begins to set, break it up and mix it into the noodles. Mix in soy sauce and sugar. Stir in tofu, bean sprouts, peanuts, and cilantro. Remove from heat. Garnish with lime wedges.
Amount Per Serving (4 total)
- 352 cal
- 15 g
- 46.8 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"This best thing I can say about this recipe is that it wont clutter up my recipe box any more. If it had any taste I could say it tasted bad but it doesn't, If it had any life to it I could say it die..." See mored but it doesn't, if it had any sice to it i could say it is bland but it doesnt. So if you are looking for a tasteless no life meal that has no spice in it at all try this one."
"This is not at all authentic. Firstly, you must use palm suger in place of white suger. Secondly, a 1:1 ratio of fish sauce and lime juice should be added right after the noodles are added to the wok...." See more Chopped, fried garlic and "prik kee neuw" (thai hot peppers) give pad thai that hot flavor, which is incidently a western convention applied to this dish."
Nicola's Pad Thai
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