Thai Noodles (Pad Thai)

  • Prep Time: 30 mins
  • Total Time: 40 mins
  • Servings: 4
  • About This Recipe

    “This is an adopted recipe that I have not yet had time to prepare.The original poster’s comments are as follows:”This is my favorite version of Pad Thai.It’s a wonderful mix of flavors – the sweetness is nicely contrasted with the tartness of the limes and red chilis.You can use chicken, pork, shrimp or a combination of all three.This is a meal in itself – It’s really great with Thai iced tea!From “Thai Home Cooking” by Kamomal Pootaraska — NOTE: I replaced the original version of Thai Noodles (Pad Thai) (when I adopted it in February 2005) with this authentic version that I have used time and time again with great success.It tastes just like the Pad Thai I have enjoyed in authentic Thai restaurants.””

    Ingredients

  • 8ouncesThai rice noodles, 1/8
  • 4tablespoonsfish sauce
  • 6tablespoonswhite vinegar
  • 1tablespoontomato paste
  • 6tablespoonssugar
  • 4green onions
  • 1cupdry-roasted unsalted peanuts, Coarsely Ground
  • 1/2 cupvegetable oil
  • 2garlic cloves, minced
  • 1/2 lb skinless chicken breasts, cut in small pieces (or 1/2 lb of a combination of 2 or all 3) or 1/2 lb pork, cut in chunks (or 1/2 lb of a combination of 2 or all 3) or 1/2 lbraw shrimp( or 1/2 lb of a combination of 2 or all 3)
  • egg
  • bean sprouts
  • 2tablespoonscrushed red pepper flakes
  • 2limes, cut into wedges
  • Directions

  • Soak rice noodles in warm water for 20 – 25 minutes – they should be soft but not mushy; they will soften when they are cooked in the liquid.
  • (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact – cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
  • Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
  • Slice the scallions on the diagonal 1/4 inch thick, set aside.
  • Heat a wok and add the oil, then stirfry the meat and garlic – when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil – quickly add the sauce and stir carefully to avoid breaking the noodles.
  • Move the noodles to the side and add eggs – let them set a bit then break them up and continue to stir fry – add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
  • Add 3/4 Cup peanuts, bean sprouts and scallions – toss.
  • Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.
  • Reviews

  • “Fantastic! I had no idea it was so easy to make restaurant-quality pad thai at home. I used chicken and shrimp but will maybe try tofu next time. I also added 4 T instead of 6 T of sugar, per someone else’s suggestion, but I thought it needed that little extra sweetness- my fault! I also agree you don’t need to add all the oil- I just added oil as I went and didn’t use the whole amount. Will definitely make again!”

  • “I am a newbie to Thai cuisine, and don’t care for the heavy use of basil in many of their dishes. However I had pad thai and enjoyed the sweet, sour, tart sensations.This recipe was my first try, and I really like it.I did use Jaggery (an Indian brown sugar) instead of white sugar.I also used vidalia onion since I had no scallions.My next change was to use Chinese bean thread vermicelli, since I had no rice noodles.Despite all the changes, it came pretty close to what I was looking for!I did not use any meat.Next time I will be sure to have bean sprouts!Next time I will also scramble the eggs separately and then fold the cooked eggs in.Thanks for this recipe ms_bold.It is a great launching place for me to experiment with Thai!”

  • “This recipe is good, but with many alterations. We used one 12 oz package of rice noodles, tamarind concentrate, doubled the sauce, used brown sugar instead of white, peanut oil instead of vegetable, three eggs mixed with soy sauce and fried separately and thinly, no lime, chicken and tofu.
    The first time we made this as is, my husband liked it but I did not. The second time we changed a few things and both liked it. The third time, we used tamarind instead of vinegar, doubled the sauce and it was great!”

  • “This was good, and pretty easy.My boys ate it enthusiastically – I found it was waaay to sweet for me, and the sauce just not quite “right” compared to other pad thai I have had.That said, it was tasty and fresh tasting and I will make it again, I am sure.Still on the hunt for the PERFECT pad thai, but this was nice.Thanks for posting.”

  • “This is a very good recipe.I used chicken and shrimp.Next time I would like to add some tofu as well.I did add some Thai red curry paste to the sauce to give it a little extra flavor.We love Pad Thai in the restaurant and this is a good home version.I was a little confused on the noodles, though.In the directions it only mention soaking them.But on the noodle package it say to drop in boiling water after soaking.I chose to do the boiling water method and the noodles did get a little soggy by time I finished the dish.I will be making this again and I hope to correct the noodle problem.”

  • “It looked great, smelt great but the taste was a little off. I can’t figure out what was wrong with this. I did enjoy it though, something was just off…”

  • “This tasted just like the restaurant Pad Thai that I am always craving – SO good!The recipe we usually use is too thin, but this one achieves the right texture by cooking the eggs in the sauce, so I wouldn’t cook them with the meat like some other recipes suggest.I thought the sauce was just sweet enough as directed.LOVED IT – thanks for posting!”

  • “Wonderful!!This is amazing.I used chicken AND shrimp and sauteedit with the egg and then added the noodles and sauce so I didn’t have to worry about noodles breaking.I only used a total of 1 tbsp of oil, too, so that made it a littl healthier.Totally satisfied my Pad Thai craving I’d been having!THANK YOU”

  • “This is delicious! It tastes as good as the Pad Thai in our favorite Thai restaurant! I recommend getting the more narrow rice noodles if possible.”

  • “this recipe was very good. I used tofu instead of chicken not because I’m vegetarian but because it tastes better. I just fried the tofu in the vegetable oil like the recipe said to for the chicken. I excluded pepper flakes and used chili powder, and used udon noodles because there were no rice noodles at our supermarket. also I added a homemade peanut oil to the sauce, since it was missing something. To do this I mixed some creamy peanut butter and a lot of vegetable oil. It was great!”

  • “The flavor of this dish is very good and almost exactly like restaurant Pad Thai. I would give it 5 stars, but the recipe needs some work. Eggs and Bean Sprouts are not listed ingredients, but are in the directions. (I used 3 eggs and skipped the sprouts.) Green onions are in the ingredient list, but are referred to as scallions is the directions. You don’t need as much oil, either. Better to add the oil as needed. I used Olive Oil and it was fine. I added the pepper flakes at the same time as the sauce and this helped distribute the heat.Overall, a good final product, and worth making. I’ll make again.”

  • “Great recipe.I cut two tablespoons of sugar, and it was still a bit sweet, so I added more soy sauce. Apart from that, fantastic!”

  • “The first time I made this dish my husband and his friends loved it. I have made 3 more times since then. Its very easy to makeand very tasty.”

  • “Light and tasty. It was a little bit sweet for my liking but I think if I omit the sugar next time, it would be better (for me, that is) 🙂 “

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