Pad Thai Recipe -
Pad Thai Recipe
  • READY IN 25 mins

Pad Thai

Recipe by  

"This is a non-spicy, vegetarian version of the traditional Thai cellophane noodle dish. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Place noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5 minutes, until pliable but not mushy. Drain water and set aside.
  2. Heat oil in wok over medium heat. Add garlic, and fry until brown. Add noodles, and fry until heated through. Push to the side.
  3. Break egg into the base of the wok, and mix gently. As it begins to set, break it up and mix it into the noodles. Mix in soy sauce and sugar. Stir in tofu, bean sprouts, peanuts, and cilantro. Remove from heat. Garnish with lime wedges.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2004

I love traditional Pad Thai, and no this is not it. However When you want a Pad Thai fix and you also need your kids to be able to eat it. This does the trick. I do not agree this is flavorless. It makes me wonder if they are using fresh lime and fresh cilantro. Yes I do add fish sauce too. My kids love this version and I still get my "Pad Thai" I just add my authentic thai chili sauce from our local thai store to my own dish and it is great!!!! If you want real Pad Thai, that is what restrants are for!

Most Helpful Critical Review
Dec 26, 2003

This best thing I can say about this recipe is that it wont clutter up my recipe box any more. If it had any taste I could say it tasted bad but it doesn't, If it had any life to it I could say it died but it doesn't, if it had any sice to it i could say it is bland but it doesnt. So if you are looking for a tasteless no life meal that has no spice in it at all try this one.


18 Ratings

Oct 21, 2003

This is not at all authentic. Firstly, you must use palm suger in place of white suger. Secondly, a 1:1 ratio of fish sauce and lime juice should be added right after the noodles are added to the wok. Chopped, fried garlic and "prik kee neuw" (thai hot peppers) give pad thai that hot flavor, which is incidently a western convention applied to this dish.

Aug 05, 2003

Phad Thai doesn't need to be spicy to be Phad Thai. This recipe was quite bland and had no typical phad Thai taste. It tastes like an American recipe trying to be Asian.

Aug 05, 2003

I love real Phad Thai and this was nothing like it even when I added crushed chile peppers.

May 30, 2007

This is not traditional Pad Thai. We found this much too sweet, and set off the flavours.

Aug 05, 2003

The Phad Thai from this recipe was bland-absolutely non spicy unlike the real phad thai-maybe some onions and chilli peppers will spice it up..

Apr 03, 2007

Not nearly enough flavor and I appreciate subtle flavoring.


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 335 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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