My Husband's Pad Thai Noodles

My Husband's Pad Thai Noodles


"I'm not going to lie and say this is authentic Thai noodles, but I've come up with my own version that my husband really, really likes. Feel free to use whatever vegetables or meat. I think the sauce is what made my husband like it so much. It's spicy!"


50 m servings 493 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 268 mg
  • 89%
  • Sodium:
  • 1836 mg
  • 73%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften, about 10 minutes. Drain noodles in a colander and set aside.
  2. Whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.
  3. Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.
  4. Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside.
  5. Cook and stir onions and celery in the skillet just until tender, about 2 minutes.
  6. Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry.
  7. Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
  8. Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes.
  9. Remove from heat and toss cilantro, peanuts, and red chiles into noodles.
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Your rating



  1. 23 Ratings


Based on the reviews, I thought this was going to be great, but I was disappointed. I followed the recipe exactly, but the noodles seemed to suck up all the sauce and the dish was dry. Also we...

This recipe is AMAZING! I just made it Sunday and I already want to make it again. It's Wednesday.

I made this exactly as is except omitted the optional sliced red chile pepper. Excellent! It made so much that I brought to my in-laws and they all really liked it.

This was very good, but VERY spicy! I even left out the chili oil, and holy cow it was hot! I ended up using almost a cup of melted creamy peanut butter with some rice vinegar and brown sugar ...

Awesome recipe! Not your average pad Thai with peanut flavor, but it tastes exactly like one of the top Chinese restaurant's pad Thai in Cleveland. I did use Mai Fun noodles because we love a li...

Wow.. I was a bit skeptical about trying this recipe. I'm a big fan of pad Thai noodles, and, I must say that this recipe is delish!!! My fiance and our family loved it! Thanks!

Loved this! Easy and delicious. We cut down on the chili oil and omitted the hot red chile pepper so that our kids could enjoy it too.

With the high reviews I was expecting something fabulous. I didn't even try a bite. So disappointing.

I have made this many times now and the family loves it. As written it is on the spicy side but if you eliminate the chili oil it is fine. It works great with leftover grilled chicken as well....