Recipe by Nbelskis
"The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pad Thai rice noodles, soaked in water overnight and drained
rice wine vinegar
1 1/2 teaspoons
chopped fresh cilantro
hot chile paste
crushed red pepper flakes
salt and ground black pepper to taste
snow peas, trimmed
sliced water chestnuts, drained
baby corn, drained
sliced fresh mushrooms
chopped peanuts for topping
paprika for garnish
Yummo! This is amazing. I tripled the sauce based on a 1lb package of Thai Rice noodles. I don't know what tamarind paste is so I just left it out. It easily fed my family of 6. Great recipe.
Not enough sauce, does not coat the noodles, not the pad thai taste that I personally like, but might be good to others. Not nearly enough flavor.
Finally made pad thai from scratch and used this recipe. Yum! Turned out great. I halved the recipe since it was only for 1, didn't have tamarind paste so I subbed a little lime juice and fish sauce for the sour. I also didn't have chili paste so I used powder, and I used fresh garlic instead of preferred. I used a gourmet seafood mix and only used mushrooms and snowpeas for the veggies. I loved it. Next time I will make sure to have all the ingredients on hand to give it a more adequate rating.
Oh, I also only soaked the noodles for 30 minutes in really hot tap water like the directions on the noodle package called for.
I am glad I read the reviews first and doubled the sauce - delish!
Amazingly delicious. Made for our vegan friend. She loved it. We did too.
Nom is all I need to say! This was super yummy! Make double the amount of sauce though- you'll definitely need it! You could easily substitute different veggies, and I added a little chicken bc my husband insisted on it. Now that I have all of these ingredients in my house, it should be really easy to have PadThai any time I want! Yay! Thanks so much for sharing this recipe!
We really liked this! I'm guessing if I'd followed the directions exactly it would have been even better, but I realized after I started that I didn't have cilantro or water chestnuts. I also used chicken broth rather than vegetable.
I'm only rating this recipe on the sauce, as that is all I used from it. BUT! The sauce really is AMAZING and better than anything I've had in any restaurant. I used noodles that were already soaked and vacuum packed, so I just needed to add them to the stirfry at the end. I marinated about a pound of sliced chicken in some peanut butter, rice wine (you could use white wine), soy sauce and brown sugar for a few hours. I cooked the chicken first, then added sliced carrots and onions for a few minutes, then added bean sprouts and water chestnuts. I pushed everything to one side of my wok and scrambled an egg. Then I tossed in the noodles and the sauce (which I cooked according to this recipe), removed the wok from the stove, and continued to toss until everything was combined. I topped with chopped peanuts, sliced green onions and lime. YUM! Thank you so much for this incredible sauce recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Nicola's Pad Thai
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 217
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch a Thai chef make this authentic Thai noodle dish.
See how to make a great pad thai at home.
Learn how to make this delicate cucumber salad, full of Thai flavors.