Ultimate pad thai


"This recipe, though it contains a number of ingredients, is really easy to make. It is a hit at parties and can be modified to be a vegetarian dish as well."
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Original recipe yields 7 servings

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  1. Soak rice noodles in really hot water and set aside
  2. Heat up wok and add 1 tablespoon of oil. Add tofu and basil and stir-fry. Remove basil when it is crispy and remove tofu when golden.
  3. Add 2 tablespoon of oil and add chicken, shrimp and paprika. Stir-fry until just about cooked and then add eggs. Cook mixture for about another minute and then set aside.
  4. In a clean wok, add remaining oil. Let it heat up and add garlic. Simmer for a few seconds.
  5. Add vinegar, fish sauce, ketchup, tamarind paste, chili sauce and let it simmer for a minute. Add lemongrass.
  6. Drain rice noodles and add to sauce mixture until the sauce is absorbed. Add some water as needed to keep the rice noodles cooking if it is still not fully cooked. Cook until noodles are tender.
  7. Add tofu, basil, peanuts, chicken/shrimp mixture and bean sprouts. Stir-fry for 1-2 minutes and serve.
  8. Garnish with lime wedges and green onions.


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