Ultimate Pad Thai

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"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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1 h 15 m servings 560 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1653 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Soak rice noodles in a bowl with 4 cups hot water, or as needed to cover, until noodles are slightly softened, about 15 minutes; drain.
  2. Heat 1 tablespoon vegetable oil in a wok over medium heat.
  3. Cook and stir tofu and basil leaves in hot oil until basil is crisp and tofu is golden, about 10 minutes. Remove tofu-basil mixture and set aside.
  4. Heat 2 tablespoons vegetable oil in the same skillet; cook and stir chicken, shrimp and paprika until chicken is no longer pink in the center and shrimp are bright pink on the outside and no longer transparent in the center, 5 to 8 minutes.
  5. Pour eggs into chicken and shrimp; stir until eggs are lightly cooked, 2 to 3 minutes. Remove and set aside.
  6. Heat 7 tablespoons vegetable oil in a clean wok over medium heat. Cook and stir garlic in hot oil until fragrant, a few seconds.
  7. Stir white vinegar, fish sauce, brown sugar, ketchup, tamarind paste, and hot chili sauce into garlic until the brown sugar has dissolved; simmer for 1 minute.
  8. Stir lemon grass and drained rice noodles into wok until sauce is almost absorbed, 2 to 3 minutes. Pour 1/2 cup water into the skillet if noodles are still too firm.
  9. Stir tofu with basil, peanuts, chicken and shrimp mixture, and bean sprouts into noodles; cook and stir until fully heated and combined with sauce, 1 to 2 minutes.
  10. Garnish with lime wedges and green onions.


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Way too much fish sauce and no thickener, minimal veggies.

It was good. I had everything on hand (including tamarind paste!) so the numerous ingredients didn't throw me off. However, there are a couple things that were different than other pad Thai rec...

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