Rating: 2.5 stars 2.4
21 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 10

This pad thai recipe is a non-spicy, vegetarian version of the traditional cellophane noodle dish. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5 minutes, until pliable but not mushy; drain and set aside.

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  • Heat oil in a wok over medium heat. Add garlic and fry until golden brown. Add noodles, and fry until heated through. Push noodle mixture to one side of the wok.

  • Break egg into the base of the wok and stir gently. As it begins to set, break it up and mix it into noodles. Add soy sauce and sugar. Stir in tofu, bean sprouts, peanuts, and cilantro. Remove from heat and garnish with lime wedges.

Nutrition Facts

352 calories; protein 9.2g; carbohydrates 46.8g; fat 15g; cholesterol 46.5mg; sodium 335mg. Full Nutrition
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