Recipe by Jenny
"This is the best Pad Thai recipe ever. My father's Pad Thai is better than most Thai restaurants! I like it because of all the fresh ingredients, it is not greasy. It's satisfying and healthy. There is no meat in this recipe."
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pad thai rice noodles
1 1/2 teaspoons
red pepper flakes
green onions cut into 1-inch pieces
Woo Hoo! What a winner! I've struggled to find a great Pad Thai recipe that doesn't taste like the less-than-average stuff out of the box. My husband couldn't stop raving, and my toddler gulped it down! I followed the advice about three eggs instead of four, and found it to be perfect (I wonder if the original recipe used medium eggs? I used three extra large...) I bet this would be awesome with chicken, shrimp, tofu... but a great one to keep on hand for vegetarian guests. I can't wait to have leftovers for breakfast! Oh, remember to top it with fresh cilantro before you serve!
I LOVE pad thai, and was really looking forward to trying this recipe, but it wasn't as good as I expected. It was way too sour for me. I had to play with the sauce a bit...I added more brown sugar and ketchup along with a bit of peanut butter which made a big difference (I have never used fish sauce before...it was kind of stinky!). I also added some chicken. It was a beautiful looking dish....it just needed some work!
One of my favorite's! I do make it my own though. I sautee a chicken breast in cilantro and cumin then set it aside to add in later. I only use two eggs and I double the sauce. I sub Soy for fish sauce and a T of peanut butter for a nuttier flaver.
I always serve this with "Broccoli with Garlic Butter" and everybody raves!
Exactly like restaurant pad thai! I have given this recipe with all ingrediants gift-wrapped in a wok as a wedding present. Very yummy!
Sweetness problem solved! Use sweetened lime juice (you'll find it near drink mixes), and 2 T peanut butter or 2 extra Tablespoons of brown sugar. To bump up the nutrition I only used 1/2 the noodles and added 3 cups of thin sliced cabbage, plus tofu, red bell peppers, and zucchini. You can hardly tell the cabbage from the noodles if you cut it right. Excellent dish, you only needed 1 T of oil if you use a nonstick skillet.
EXCELLENT! Next time I'll add 1 Tbs peanut butter & use 1 less egg, but the version as written is terrific! Thank's for sharing your Dad's recipe! Val
Pretty good. My first time at making Pad Thai. I did however alter the recipe a little. I added cooked shrimp (which I cooked with garlic in a bit of peanut oil). Also, as someone else previously mentioned, the sauce was a little sour for me plus there was not enough sauce so I doubled the sauce except I didn't add any additional lime other than the first 3 tablespoons. It was sweeter that way. My husband, who's a meat and potatoes kind of guy, actually went back for seconds.
Wowee, so good! Pad Thai is a favorite of mine, but I'd only had it in restaurants, never made it before. This was super! I omitted the bean sprouts (personal preference). I added one cooked diced chicken breast and 1/2 lb of shrimp because that's what I like in my Pad Thai. Only change I'd make in the future is to use only 2 or 3 eggs. 4 eggs was really a lot. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Pad Thai
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 553
** Calories from Fat: 252
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