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Pad Thai

SUBMITTED BY: SUE 

"This is a non-spicy, vegetarian version of the traditional Thai cellophane noodle dish. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion."
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RECIPE RATING:
This recipe has been rated 15 times with an average star rating of 1.8
Read Reviews (14)
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (6.75 ounce) package thin rice noodles
  • 2 tablespoons vegetable oil
  • 3 ounces fried tofu, sliced into thin strips
  • 1 clove garlic, minced
  • 1 egg
  • 1 tablespoon soy sauce
  • 1 pinch white sugar
  • 2 tablespoons chopped peanuts
  • 1 cup fresh bean sprouts
  • 1 tablespoon chopped fresh cilantro
  • 1 lime, cut into wedges

DIRECTIONS

  1. Place noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5 minutes, until pliable but not mushy. Drain water and set aside.
  2. Heat oil in wok over medium heat. Add garlic, and fry until brown. Add noodles, and fry until heated through. Push to the side.
  3. Break egg into the base of the wok, and mix gently. As it begins to set, break it up and mix it into the noodles. Mix in soy sauce and sugar. Stir in tofu, bean sprouts, peanuts, and cilantro. Remove from heat. Garnish with lime wedges.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 1.8 star rating.
Reviewed on Dec. 26, 2003 by Georges10 
This best thing I can say about this recipe is that it wont clutter up my recipe box any more.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 1.8 star rating.
Reviewed on Oct. 21, 2003 by GINGERFU 
This is not at all authentic. Firstly, you must use palm suger in place of white suger.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 1.8 star rating.
Reviewed on Aug. 5, 2003 by SATCHAN 
Phad Thai doesn't need to be spicy to be Phad Thai. This recipe was quite bland and had no... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 1.8 star rating.
Reviewed on Aug. 5, 2003 by pelleymo 
I love real Phad Thai and this was nothing like it even when I added crushed chile peppers. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 1.8 star rating.
Reviewed on Aug. 5, 2003 by MRAMAKRI 
The Phad Thai from this recipe was bland-absolutely non spicy unlike the real phad thai-maybe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 1.8 star rating.
Reviewed on Jul. 16, 2004 by CRVGRL 
I love traditional Pad Thai, and no this is not it. However When you want a Pad Thai fix and... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 1.8 star rating.
Reviewed on May 30, 2007 by CHELS 
This is not traditional Pad Thai. We found this much too sweet, and set off the flavours. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 1.8 star rating.
Reviewed on Apr. 7, 2003 by MALANNEBROWN 
Tastes terrible-nothing like the traditional Phad-Thai, which is orange in color and slightly... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 1.8 star rating.
Reviewed on Apr. 3, 2007 by LaKela 
Not nearly enough flavor and I appreciate subtle flavoring. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 1.8 star rating.
Reviewed on Apr. 18, 2006 by JB 
I liked this recipe! It turned out really well and my group really liked it too. I am more... MORE

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Nutritional Information
Pad Thai

Servings Per Recipe: 4

Amount Per Serving

Calories: 353

  • Total Fat: 15g
  • Cholesterol: 53mg
  • Sodium: 336mg
  • Total Carbs: 46.9g
  •     Dietary Fiber: 3g
  • Protein: 9.1g

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