Dad's Pad Thai

Dad's Pad Thai

108
Jenny 0

"This is the best Pad Thai recipe ever. My father's Pad Thai is better than most Thai restaurants! I like it because of all the fresh ingredients, it is not greasy. It's satisfying and healthy. There is no meat in this recipe."

Ingredients

25 m {{adjustedServings}} servings 553 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1421 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water
  2. Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
  3. Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.
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Reviews

108
  1. 130 Ratings

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Woo Hoo! What a winner! I've struggled to find a great Pad Thai recipe that doesn't taste like the less-than-average stuff out of the box. My husband couldn't stop raving, and my toddler gulp...

I LOVE pad thai, and was really looking forward to trying this recipe, but it wasn't as good as I expected. It was way too sour for me. I had to play with the sauce a bit...I added more brown ...

One of my favorite's! I do make it my own though. I sautee a chicken breast in cilantro and cumin then set it aside to add in later. I only use two eggs and I double the sauce. I sub Soy for fis...