Prep 15 mins
Cook 25 mins
This version comes from Cooking Light.
- 6 3⁄4 cups water, divided
- 1⁄2 lb uncooked rice noodles or 1⁄2 lb vermicelli
- 2 tablespoons oil, divided
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup Thai fish sauce
- 2 tablespoons brown sugar
- 2 large eggs, lightly beaten
- 3⁄4 lb chicken breast halve, cut into 1-inch strips
- 2 garlic cloves, minced
- 1⁄2 lb medium shrimp, peeled and deveined
- 1⁄2 cup green onion, sliced (1-inch)
- 2 teaspoons paprika
- 2 cups fresh bean sprouts
- 1⁄2 cup fresh cilantro, chopped
- 2 tablespoons peanuts, chopped
- 6 lime wedges
- Place 6 cups water in a stir-fry pan or wok; bring to a boil.
- Add noodles; cook 4 minutes.
- Drain and rinse with cold water; drain well.
- Place cooked noodles in a large bowl.
- Add 1 teaspoon oil; toss well. Set aside.
- Combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside.
- Heat 1 teaspoon oil in a stir-fry pan or wok over medium heat. Add eggs; stir-fry 1 minute.
- Add eggs to noodle mixture. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken and garlic; stir-fry 5 minutes.
- Add to noodle mixture.
- Heat 1 tablespoon oil in pan. Add shrimp, onions, and paprika; stir-fry 3 minutes.
- Add the soy sauce mixture and noodle mixture to pan; cook 3 minutes or until thoroughly heated.
- Remove from heat; toss with sprouts and cilantro.
- Sprinkle with peanuts.
- Serve with lime wedges.
Tastes nothing like pad thai, only soy sauce.
Really good Pad Thai very simple. I added a chilli and cayenne just because we like a bit of kick. Be carefull not to have your wok too hot because the noodles will stick. Also we used peanut oil. Thanks for the killer recipe!
This takes some time, but it is a really good meal. The taste is not exactly like Pad Thai's I have had in restaurants, but it had a good flavor. Thank you for putting this recipe online.