My Husband's Pad Thai Noodles Recipe -
My Husband's Pad Thai Noodles Recipe
  • READY IN 50 mins

My Husband's Pad Thai Noodles

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    50 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2012

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

Most Helpful Critical Review
Mar 28, 2012

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 thought the fish sauce taste was much too strong. Sorry, but I won't be making this again.

Mar 12, 2012

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.

Oct 19, 2013

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 and stirred that in.... still spicy, but much easier to eat. This also made a very large quantity. Lastly, I am no major chef, but the prep time an this was about 60-75 minutes.... this is no quick weeknight meal. BUT, again, thank you so much for posting!

May 31, 2012

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 lighter tasting pad Thai. Great recipe overall.

Feb 23, 2012

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!

Feb 20, 2012

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.

Mar 05, 2014

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


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  • Calories
  • 493 kcal
  • 25%
  • Carbohydrates
  • 55.3 g
  • 18%
  • Cholesterol
  • 268 mg
  • 89%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 1836 mg
  • 73%

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

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