Thai Noodles (Pad Thai)

"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 recipe #7941 (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.""
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by mMadness97 photo by mMadness97
Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. 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!
  3. 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) :)
  4. Great recipe, but the proportions seem off. Needs double the sauce to sufficiently cover the noodles. However, acter "doubling," I used 1/3 less vinegar than called for, and that was still a bit too much. Same with the red pepper flakes, and possibly with the sugar. However, I would double the amount if garlic. Great fast though -- tastes like a restaurant!
  5. This is a great recipe! My family loved it. So easy to prepare and make.


  1. 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. <br/>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!



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