A wonderful, lightly stir-fried pad Thai. After many revisions, this is what I finally came up with! Can be made will chicken, pork, beef, or shrimp. Enjoy!



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


  • Soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.

  • Whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.

  • Mix paprika and cayenne pepper in a small bowl.

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir eggs in the hot oil until lightly cooked. Transfer eggs to a bowl.

  • Heat remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Cook and stir green onions and garlic together quickly, about 10 seconds.

  • Stir tofu and paprika mixture into green onion mixture; toss to combine.

  • Toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.

  • Fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.

  • Garnish with crushed peanuts.

Nutrition Facts

527 calories; 21.9 g total fat; 93 mg cholesterol; 1791 mg sodium. 68.7 g carbohydrates; 17.2 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 1 star values: 1
Rating: 1 stars
Sorry to say that I did not care for this. In retrospect I would omit the soy sauce use less fish sauce more tamarind no paprika pepper flakes instead of the cayenne pepper and balance the whole thing with some tomato paste - all of which makes it an entirely different dish though. Will not be making this again.