Search thousands of recipes reviewed by home cooks like you.

Pad Thai

Pad Thai

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
TRANSMONICON

TRANSMONICON

This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
  2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ERINJW
770

ERINJW

1/16/2004

This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very hot, to the point where the oil is about to smoke. add a clove or two of chopped garlic and a couple chopped scallions to the hot oil and fry for 30 seconds. Add thinly sliced chicken and some shrimp and fried tofu and fry for a couple minutes. Crack the eggs in there and stir for a minute or two. Turn in the noodles and fry for a 30 seconds. Add the fish sauce which has been mixed with a little rice vinegar, soy sauce and lime juice. Add some ground peanuts and stir fry the whole mess for a few more minutes. Remove from heat and serve with additional peanuts and fish sauce, crushed red pepper, cilantro leaves, fried scallions and lime wedges. Oh yeah, and omit the butter. It's really not necessary. I also omitted the bean sprouts because I don't care for them.

Maria
409

Maria

2/24/2007

I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. Having said that, this is a good, basic Pad Thai recipe. I made the following changes: 1. Doubled the sauce (should have tripled it) 2. Cooked the chicken with four cloves of minced garlic in olive oil, not butter. 3. Added one teaspoon of peanut butter for each dose of the sauce, but will probably reduce that to 3/4 teaspoon, next time. 4. NOT ENOUGH HEAT. I like my Thai food hot and will have to increase the heat next time by adding the seeds and placenta of a harabenero pepper, maybe even of two peppers. This is a good recipe. I gave it an 8 on a scale of 1 to 10 and my husband gave it a 9.5. It's definately worth trying! Good luck!

mommy'slearningtocook
340

mommy'slearningtocook

3/13/2006

This didn't look like the real deal but tasted pretty close! Everyone loved it, but most have not had it before. I made mine with shrimp, doubled the sauce and used limes instead. Yum! Also I didn't have directions on rice noodle package, so I called my mom. Toss the noodles in boiling water for 1 min then turn off the heat. Let it sit for 5 min in the hot water, check for softness, then rinse with cold water. So much faster than letting them soak!

Similar recipes

ADVERTISEMENT