Pad Thai (Thai Stir-Fried Noodles)

"A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute."
 
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photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Juna L. photo by Juna L.
Ready In:
30mins
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • Boil noodles until just soft (do not overcook).
  • Drain water and place noodles in separate bowl.
  • Meanwhile, heat 3 Tbsp oil in wok on high heat.
  • Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
  • Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
  • Cook eggs.
  • Mix eggs and chicken.
  • Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
  • Stir in bean sprouts, green onion and peanuts.
  • Garnish with fresh cilantro and a quick squeeze of lime juice.
  • Serve immediately, with Pad Thai sauce, as desired.

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Reviews

  1. this pad thai was great! I recomend doubling the sauce (fish sauce, vin, black pepper, brown sugar., ect?) I also add red pepper flakes for heat. I didnt boil the rice noodles. What I did do is get the pot of water boiling then turned the heat down to mid low while adding the pasta. Then I stired it a few times and 10-14mins later they were done in time to be added to dish. oh and before i forget. add just a lil less vinager than it calls for. Thanks again for the recipe!
     
  2. I have made this for myself for a while and enjoyed a lot... and then I made it for my boyfriend. He asks for it once a week now, and adores the leftovers. Thanks for the recipe! I double the sauce ingredients, increase the chicken to four breasts, and use snow peas instead of beansprouts, but the rest is perfect!
     
  3. I just wanted to add some tips for this.I have made Pad Thai many times & took cooking classes in Thailand.This sauce is really a "Drunken Noodle" without basil.If you soak the noodles in warm water for 20 minutes they come out great;no cooking,this is how I was taught.Tamarind juice is the real ingredient used and Thai soy sauce that has more of a boullion/caramel taste to it than regular soy.I am not trying to to be petty,just trying to enlighten.Also blanch your mungs sprouts first,much better that way.There are so many Americanized versions of Pad Thai but the authentic ones have very simple ingredients.
     
  4. It is a great receipe. I believe when stir the bean sprouts quickly is also important because the longer the cooking time, the more water comes out and make the noodle more sticky.
     
  5. I doubled the sauce ingredients like others suggested and the dish turned out amazing. I like to drench my pad thai with lots of lime juice as well.
     
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Tweaks

  1. Really good! I ended up using about 3/4 of the noodles and as the other reviewers suggested, I doubled the sauce. I omitted the black pepper and used chili garlic sauce instead. I soaked my noodles in hot water for 5 minutes and then drained. I did not use the jar of pad thai sauce that's listed in the ingredient list, if you double the sauce, it's great!
     
  2. I have made this for myself for a while and enjoyed a lot... and then I made it for my boyfriend. He asks for it once a week now, and adores the leftovers. Thanks for the recipe! I double the sauce ingredients, increase the chicken to four breasts, and use snow peas instead of beansprouts, but the rest is perfect!
     
  3. This was delicious! My husband and I loved the flavor. I used splenda instead of brown sugar and stir fry veggies instead of bean sprouts because that was all I had. I will definitely make this again. Wonderful recipe.
     
  4. I've been making this about once a week lately. I use tofu and tempeh instead of chicken and I omit the sugar and use carrots as well. Thank you for posting!
     
  5. Really good recipe! I substituted the chicken for precooked shrimp and used a store bought pad thai sauce. I added 4 Tbsps of the store bought sauce to the oyster, vinegar, soy sauce mix and it turned out really well!!
     

RECIPE SUBMITTED BY

Current (9/07) review criteria: 5: WOW! This is something with which to impress the guest! 4: We really liked this and will make it again. Instructions were easy to follow. 3: Good basic recipe but needs something to make it a 4 for us and/or there is a problem with instructions. 2: We didn't like the flavor/taste/texture and/or there is a major problem with the instructions. 1: Inedible for us.
 
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