Authentic Pad Thai Noodles

Authentic Pad Thai Noodles

13 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    2 h
Julia
Recipe by  Julia

“This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
  2. Heat peanut oil over medium heat in a large wok.
  3. Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
  4. Remove tofu with a slotted spoon and drain on plate lined with paper towels.
  5. Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
  6. Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
  7. Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
  8. Remove egg from the wok and set aside.
  9. Pour reserved peanut oil in the small bowl back into the wok.
  10. Toss garlic and drained noodles in wok until they are coated with oil.
  11. Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
  12. Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
  13. Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
  14. Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

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Reviews (13)

Rate This Recipe
Rebecca Stevens
8

Rebecca Stevens

Absolutely incredible! Only change, I omitted the bean sprouts. I will definately will make over & over again!

Sarah
6

Sarah

it wasn't really quick to make, but it was delicious as written. didn't change a thing.

AuburnJeff
4

AuburnJeff

I found the flavor to be very good. I made some minor tweaks mostly because my wife cannot eat garlic, so I increase the scallions and added chicken with the tofu. My problem has been getting the noodle consistency correc.t First time I soaked for about an hour as instructed, and they were kind of crunchy but tasty. Second time I kept the water warm on the stove (not boiling...below a simmer actually), and the noodles came out totally mushy. Now I am soaking them in warm water (per package instructions) and checking them every 2 minutes until they seem right. I suppose this depends on a lot of factors, like brand of vermicelli, water temp, etc. So I am not blaming the recipe for this. Just a heads up to others, mostly. As far as the recipe, I took away a star only because it is a bit time consuming. But it is worth it, for sure.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 397 cal
  • 20%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 39.5 g
  • 13%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 1234 mg
  • 49%

Based on a 2,000 calorie diet

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