Phad Thai

"Phad Thai is a stir-fried noodle dish which is very popular across the globe. Rice noodles are combined with bean sprouts, tofu, egg, chicken and peanuts and stir-fried in just the right sauces to give it that authentic taste."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by mtbjay photo by mtbjay
photo by Baby Kato photo by Baby Kato
Ready In:




  • Soak noodles in warm water until rubbery, at least 30 minute Drain well.
  • While noodles soak, prepare all the other ingredients.
  • In a skillet or wok, cook eggs until done, breaking up as they cook. Set aside.
  • In same pan, add a little oil and cook chicken, stir-frying until done. Set aside.
  • Put 3 Tbs. Oil in wok and heat until hot.
  • Add noodles and stir-fry. Noodles will stick together forming a ball. When noodles appear blistered all over,.
  • quickly add the tamarind/water mixture, stirring to soften noodles.
  • Add all other ingredients; tofu, chicken and eggs, the three sauces, sugar, peanuts and bean sprouts, stir-frying for 2 minute.
  • Turn off heat.
  • Add chives and mix well.
  • Serve adding more bean sprouts, peanuts, sugar, dried chilies and squeeze lime wedges over to taste. (opt).

Questions & Replies

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  1. mtbjay
    Best method of many Phad Thai recipes I’ve tried. Flavorful and just the combination of tastes I prefer. Tip: I used two bamboo spatulas to continuously toss the noodles as they were crisping, which kept them from clumping.
    • Review photo by mtbjay
  2. Maven in the Making
    Delicious! Pretty simple and fast to do too! I didn't have any bean sprouts on hand but I'm sure that would have made it even better. The sauces/seasonings went together so easily and was so good. Thank you for sharing your recipe. I'll be doing it again!
  3. Baby Kato
    What a wonderful Phad Thai this recipe made. It was terrific, it had excellent flavors and wonderful textures. The sauce was perfect, loved the tamarind paste in it. We really enjoyed this dish, every mouthful was a taste experience. Made exactly as written, wouldn't change a thing. I'm not a huge fan of bean sprouts or tofu, but enjoy them very much in this dish. Thank you for sharing your treasure, which I will make again. Made for Pac Spring Safari 2013.



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