Rating: 4.23 stars
74 Ratings
  • 5 star values: 39
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3

This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious.

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr 10 mins
total:
2 hrs
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.

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  • Heat peanut oil over medium heat in a large wok.

  • Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.

  • Remove tofu with a slotted spoon and drain on plate lined with paper towels.

  • Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.

  • Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.

  • Pour in beaten egg and lightly toss in the hot oil to scramble the egg.

  • Remove egg from the wok and set aside.

  • Pour reserved peanut oil in the small bowl back into the wok.

  • Toss garlic and drained noodles in wok until they are coated with oil.

  • Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.

  • Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.

  • Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.

  • Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

Nutrition Facts

397 calories; protein 13.2g; carbohydrates 39.5g; fat 23.3g; cholesterol 40.9mg; sodium 1233.8mg. Full Nutrition
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Reviews (51)

Most helpful positive review

Rating: 4 stars
09/12/2012
I found the flavor to be very good. I made some minor tweaks mostly because my wife cannot eat garlic, so I increase the scallions and added chicken with the tofu. My problem has been getting the noodle consistency correc.t First time I soaked for about an hour as instructed, and they were kind of crunchy but tasty. Second time I kept the water warm on the stove (not boiling...below a simmer actually), and the noodles came out totally mushy. Now I am soaking them in warm water (per package instructions) and checking them every 2 minutes until they seem right. I suppose this depends on a lot of factors, like brand of vermicelli, water temp, etc. So I am not blaming the recipe for this. Just a heads up to others, mostly. As far as the recipe, I took away a star only because it is a bit time consuming. But it is worth it, for sure. Read More
(17)

Most helpful critical review

Rating: 2 stars
06/19/2012
I hate to say it but I found this recipe to be rather tasteless. After making it as written I ended up adding 1-2 Tablespoons of peanut butter and 3 extra Tablespoons of sugar. Maybe that's not authentic but it sure tasted better. I may not make this again - I found it to be kind of a fussy process with not a lot of reward. Read More
(8)
74 Ratings
  • 5 star values: 39
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
09/12/2012
I found the flavor to be very good. I made some minor tweaks mostly because my wife cannot eat garlic, so I increase the scallions and added chicken with the tofu. My problem has been getting the noodle consistency correc.t First time I soaked for about an hour as instructed, and they were kind of crunchy but tasty. Second time I kept the water warm on the stove (not boiling...below a simmer actually), and the noodles came out totally mushy. Now I am soaking them in warm water (per package instructions) and checking them every 2 minutes until they seem right. I suppose this depends on a lot of factors, like brand of vermicelli, water temp, etc. So I am not blaming the recipe for this. Just a heads up to others, mostly. As far as the recipe, I took away a star only because it is a bit time consuming. But it is worth it, for sure. Read More
(17)
Rating: 5 stars
04/25/2012
it wasn't really quick to make, but it was delicious as written. didn't change a thing. Read More
(13)
Rating: 5 stars
02/26/2012
Absolutely incredible! Only change, I omitted the bean sprouts. I will definately will make over & over again! Read More
(10)
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Rating: 5 stars
05/13/2014
I used shrimp and added red pepper flakes at that time to get a gentle "heating up" of the spice level. This recipe needs cilantro added to the ingredient list, to be stirred in at the last minute before serving, or just sprinkled on top. Used a box of rice stir fry noodles (intended for pad thai) and followed box directions to cook by adding to a pot of boiling water, remove from heat and let sit 10 minutes, then drain and rinse with cool water. Let sit until ready to add in this dish with the seasoning. The other tester's suggestion of fish sauce is also a good idea. VERY GOOD!! Read More
(9)
Rating: 2 stars
06/18/2012
I hate to say it but I found this recipe to be rather tasteless. After making it as written I ended up adding 1-2 Tablespoons of peanut butter and 3 extra Tablespoons of sugar. Maybe that's not authentic but it sure tasted better. I may not make this again - I found it to be kind of a fussy process with not a lot of reward. Read More
(8)
Rating: 4 stars
05/13/2013
Not too bad although I would recommend adding some fish sauce instead of salt. Read More
(6)
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Rating: 5 stars
05/10/2012
Amazing!!! Made this 2 times this week. Fresh and light. Second time I made 2 batches one with tofu and one with chicken. Both were great!!! Read More
(5)
Rating: 3 stars
06/28/2017
As they say, there are as many authentic Pad Thai recipes as there are Thai cooks. I was hesitant to make this when I saw the choice of noodles and the omission of either tamarind paste or fish sauce. After making it per the recipe given, it was pleasant enough if not a bit bland. The sauce didn't have the Pad Thai flavor that I expected and have experienced in good Thai restaurants. Read More
(4)
Rating: 5 stars
04/24/2013
I loved this recipe! My whole family did actually. I added more peanuts & omitted the bean sprouts & the chili flakes. I also added more noodles and more broth. I used vegetable oil instead of peanut oil & did not add salt. I loved it! I wanted to use peanut oil but had none and it was expensive at the store. Maybe next time! Read More
(3)