Rating: 4.19 stars
26 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

I'm not going to lie and say this is authentic Thai noodles, but I've come up with my own version that my husband really, really likes. Feel free to use whatever vegetables or meat. I think the sauce is what made my husband like it so much. It's spicy!

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
10 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften, about 10 minutes. Drain noodles in a colander and set aside.

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  • Whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.

  • Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.

  • Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside.

  • Cook and stir onions and celery in the skillet just until tender, about 2 minutes.

  • Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry.

  • Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.

  • Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes.

  • Remove from heat and toss cilantro, peanuts, and red chiles into noodles.

Nutrition Facts

493 calories; protein 26.4g; carbohydrates 55.3g; fat 19.2g; cholesterol 268mg; sodium 1862.1mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 5 stars
03/08/2012
This recipe is AMAZING! I just made it Sunday and I already want to make it again. It's Wednesday. Read More
(5)

Most helpful critical review

Rating: 3 stars
03/28/2012
Based on the reviews I thought this was going to be great but I was disappointed. I followed the recipe exactly but the noodles seemed to suck up all the sauce and the dish was dry. Also we thought the fish sauce taste was much too strong. Sorry but I won't be making this again. Read More
(6)
26 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
03/28/2012
Based on the reviews I thought this was going to be great but I was disappointed. I followed the recipe exactly but the noodles seemed to suck up all the sauce and the dish was dry. Also we thought the fish sauce taste was much too strong. Sorry but I won't be making this again. Read More
(6)
Rating: 5 stars
03/07/2012
This recipe is AMAZING! I just made it Sunday and I already want to make it again. It's Wednesday. Read More
(5)
Rating: 5 stars
05/31/2012
Awesome recipe! Not your average pad Thai with peanut flavor but it tastes exactly like one of the top Chinese restaurant's pad Thai in Cleveland. I did use Mai Fun noodles because we love a lighter tasting pad Thai. Great recipe overall. Read More
(3)
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Rating: 5 stars
03/12/2012
I made this exactly as is except omitted the optional sliced red chile pepper. Excellent! It made so much that I brought to my in-laws and they all really liked it. Read More
(3)
Rating: 4 stars
10/19/2013
This was very good but VERY spicy! I even left out the chili oil and holy cow it was hot! I ended up using almost a cup of melted creamy peanut butter with some rice vinegar and brown sugar and stirred that in.... still spicy but much easier to eat. This also made a very large quantity. Lastly I am no major chef but the prep time an this was about 60-75 minutes.... this is no quick weeknight meal. BUT again thank you so much for posting! Read More
(2)
Rating: 5 stars
02/23/2012
Wow.. I was a bit skeptical about trying this recipe. I'm a big fan of pad Thai noodles and I must say that this recipe is delish!!! My fiance and our family loved it! Thanks! Read More
(2)
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Rating: 5 stars
02/20/2012
Loved this! Easy and delicious. We cut down on the chili oil and omitted the hot red chile pepper so that our kids could enjoy it too. Read More
(2)
Rating: 4 stars
10/25/2012
I followed the recipe pretty closely and I love the ingredients. I added a half of a red bell pepper with the celery and onions I also added some chopped green onions with the peanuts and red chili peppers at the end. The only part that didn't come out well where the rice noodles. I knew when it said to boil the water and let them sit for 10 minutes that they were going to be too soft but I did it anyway and they were. Next time I'll put some warm water in a pan and let them soak until they are soft not soggy. Read More
(1)
Rating: 5 stars
02/11/2014
I have made this many times now and the family loves it. As written it is on the spicy side but if you eliminate the chili oil it is fine. It works great with leftover grilled chicken as well. I think the 50 minute prepare time is a little long most of the time it is chopping and soaking the noodles. Thanks for posting it. Read More
(1)