Dad's Pad Thai

Dad's Pad Thai

104 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Recipe by  Jenny

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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 (104)

Rate This Recipe


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 gulped it down! I followed the advice about three eggs instead of four, and found it to be perfect (I wonder if the original recipe used medium eggs? I used three extra large...) I bet this would be awesome with chicken, shrimp, tofu... but a great one to keep on hand for vegetarian guests. I can't wait to have leftovers for breakfast! Oh, remember to top it with fresh cilantro before you serve!



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 sugar and ketchup along with a bit of peanut butter which made a big difference (I have never used fish sauce was kind of stinky!). I also added some chicken. It was a beautiful looking just needed some work!

Michelle Clay

Michelle Clay

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 fish sauce and a T of peanut butter for a nuttier flaver. I always serve this with "Broccoli with Garlic Butter" and everybody raves!

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Amount Per Serving (4 total)

  • Calories
  • 553 cal
  • 28%
  • Fat
  • 28 g
  • 43%
  • Carbs
  • 62.4 g
  • 20%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 212 mg
  • 70%
  • Sodium
  • 1518 mg
  • 61%

Based on a 2,000 calorie diet



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Okinawan-Style Pad Thai


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Pad Thai