"This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious." — Julia
Watch video tips and tricks
dried rice vermicelli
thinly sliced firm tofu
large egg, beaten
garlic, finely chopped
fresh lime juice
dried red chili flakes
bean sprouts, divided
green onions, whites cut thinly across and greens sliced into thin lengths - divided
limes, cut into wedges for garnish
Absolutely incredible! Only change, I omitted the bean sprouts. I will definately will make over & over again!
I hate to say it, but I found this recipe to be rather tasteless. After making it as written, I ended up adding 1-2 Tablespoons of peanut butter and 3 extra Tablespoons of sugar. Maybe that's not authentic, but it sure tasted better. I may not make this again - I found it to be kind of a fussy process with not a lot of reward.
it wasn't really quick to make, but it was delicious as written. didn't change a thing.
Amazing!!! Made this 2 times this week. Fresh and light. Second time I made 2 batches one with tofu and one with chicken. Both were great!!!
Quite enjoyable and not too sweet, hubby enjoyed much more that some others that I've tried.
Not too bad although I would recommend adding some fish sauce instead of salt.
I loved this recipe! My whole family did, actually. I added more peanuts & omitted the bean sprouts & the chili flakes. I also added more noodles and more broth. I used vegetable oil instead of peanut oil & did not add salt. I loved it! I wanted to use peanut oil, but had none and it was expensive at the store. Maybe next time!
I found the flavor to be very good. I made some minor tweaks mostly because my wife cannot eat garlic, so I increase the scallions and added chicken with the tofu. My problem has been getting the noodle consistency correc.t First time I soaked for about an hour as instructed, and they were kind of crunchy but tasty. Second time I kept the water warm on the stove (not boiling...below a simmer actually), and the noodles came out totally mushy. Now I am soaking them in warm water (per package instructions) and checking them every 2 minutes until they seem right.
I suppose this depends on a lot of factors, like brand of vermicelli, water temp, etc. So I am not blaming the recipe for this. Just a heads up to others, mostly.
As far as the recipe, I took away a star only because it is a bit time consuming. But it is worth it, for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Pad Thai Noodles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 210
See how to make traditional Pad Thai.
Learn how to make a fresh, healthy Thai salad with grilled low-fat bison steak.
Learn how to make traditional cold sesame noodles in a tangy peanut sauce.