Dad's Pad Thai Recipe -
Dad's Pad Thai Recipe
  • READY IN 25 mins

Dad's Pad Thai

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Nov 25, 2006

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!

Most Helpful Critical Review
Jun 29, 2006

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!

Feb 25, 2007

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!

Jul 06, 2006

Exactly like restaurant pad thai! I have given this recipe with all ingrediants gift-wrapped in a wok as a wedding present. Very yummy!

Jun 09, 2010

Sweetness problem solved! Use sweetened lime juice (you'll find it near drink mixes), and 2 T peanut butter or 2 extra Tablespoons of brown sugar. To bump up the nutrition I only used 1/2 the noodles and added 3 cups of thin sliced cabbage, plus tofu, red bell peppers, and zucchini. You can hardly tell the cabbage from the noodles if you cut it right. Excellent dish, you only needed 1 T of oil if you use a nonstick skillet.

May 05, 2006

EXCELLENT! Next time I'll add 1 Tbs peanut butter & use 1 less egg, but the version as written is terrific! Thank's for sharing your Dad's recipe! Val

Jun 30, 2006

Pretty good. My first time at making Pad Thai. I did however alter the recipe a little. I added cooked shrimp (which I cooked with garlic in a bit of peanut oil). Also, as someone else previously mentioned, the sauce was a little sour for me plus there was not enough sauce so I doubled the sauce except I didn't add any additional lime other than the first 3 tablespoons. It was sweeter that way. My husband, who's a meat and potatoes kind of guy, actually went back for seconds.

Jun 12, 2006

Wowee, so good! Pad Thai is a favorite of mine, but I'd only had it in restaurants, never made it before. This was super! I omitted the bean sprouts (personal preference). I added one cooked diced chicken breast and 1/2 lb of shrimp because that's what I like in my Pad Thai. Only change I'd make in the future is to use only 2 or 3 eggs. 4 eggs was really a lot. Thanks for the recipe!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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