Pad Thai

Pad Thai

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"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."
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Ingredients

1 h servings 524 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 594 mg
  • 24%

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.

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Directions

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  • Prep

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  1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
  2. 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.

Footnotes

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

Reviews

349
  1. 487 Ratings

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Most helpful positive review

I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. Having said that, this is a good, basic Pad Thai recipe. I made the following changes: 1. Doubled the ...

Most helpful critical review

This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very hot, to the point where the oil is about to smoke. add a clove or two of chopped garlic and a coupl...

This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very hot, to the point where the oil is about to smoke. add a clove or two of chopped garlic and a coupl...

I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. Having said that, this is a good, basic Pad Thai recipe. I made the following changes: 1. Doubled the ...

This didn't look like the real deal but tasted pretty close! Everyone loved it, but most have not had it before. I made mine with shrimp, doubled the sauce and used limes instead. Yum! Also I di...

Excellent Recipe! This is one of my favorites. I made the following changes: 1) used only about 3/4 pack of noodles, 2) substituted sesame oil for vegetable, 3) tripled the sauce (white wine...

This recipe was really good and very easy to make. Based on the reviews of others, I made a few modifications to the recipe. I would recommend doubling the sauce - there just won't be enough i...

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...

I can only imagine that the reviewers who said this was 'nothing like Pad Thai' have never been to Thailand!! This is very close to the Thai dish, the only thing that i can think of that the Tha...

This recipe tasted like an unfinished take on Pad Thai. It lacked true Pad Thai seasonings and accordingly taste. When I prepared the recipe, the sauce appeared to be miniscule in comparison to ...

This is almost one of the best Pad Thai recipes out there. I did alter it slighty, and this is what I did: -Doubled the sauce. -Omitted the butter. -Substituted chicken for tofu and white vine...