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Pad Thai

SUBMITTED BY: TRANSMONICON PHOTO BY: Allrecipes

"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."

RECIPE RATING:

Read Reviews (141)

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PREP TIME	40 Min
COOK TIME	20 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

What to Drink?
	Riesling
	Sao Paulo Lime and Vodka
	Tart Grapefruit Cooler

DIRECTIONS

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
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.

FOOTNOTE

Garnish with crushed peanuts, chopped green onions and wedge of lemon.

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REVIEWS

Reviewed on Jan. 16, 2004 by ERINJW

This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very... MORE

Reviewed on Feb. 24, 2007 by Maria

I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. ... MORE

Reviewed on Mar. 13, 2006 by mommy'slearningtocook

This didn't look like the real deal but tasted pretty close! Everyone loved it, but most have... MORE

Reviewed on Jan. 30, 2007 by Jodi

Excellent Recipe! This is one of my favorites. I made the following changes: 1) used only... MORE

Reviewed on Oct. 19, 2004 by SPORTSNUT

This recipe was really good and very easy to make. Based on the reviews of others, I made a... MORE

Reviewed on Jul. 31, 2008 by Sally

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.

Sally
Jul. 31, 2008

I was hesitant to review this because I made so many changes. But I just had some of the leftovers for lunch. Straight out of the frig and it's a great cold noodle salad! I like it even better than warm...... I did what others suggested. No butter. Veggie oil and a bit of sesame oil with some chopped garlic. Lime instead of lemon. I used rice vinegar. I tripled the amount of sugar, fish sauce and vinegar. Although double might have been plenty. I used more red pepper. I added about two TBSP. of peanut sauce. I used cubed deli turkey and NO bean sprouts. I also threw in some yellow bell pepper (to use it up) and some thinly sliced carrots....... My thought is that pad thai is like making chili or soup. You can make all kinds of changes. What I would not leave out of this recipe is the vinegar, sugar, red pepper, fish sauce, and garnish of peanuts, green onions, and lime. (I also added some chopped cucumber and cilantro as garnish. I just love cilantro)..... I had never made pad thai before and the sauce in this recipe really did the trick. Delish. I will be making pad thai a lot. Thanks for the recipe, Transmonicon!........ One last tip learned from another reviewer. I put the rice noodles in a bowl and poured boiling water over them. After 5 minutes I drained and rinsed with cold water.

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19 users found this review helpful

I was hesitant to review this because I made so many changes. But I just had some of the... MORE