Rating: 5 stars 4.7
13 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!

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Recipe Summary

prep:
20 mins
cook:
8 mins
additional:
10 mins
total:
38 mins
Servings:
4
Yield:
4 main dish 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
  • Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.

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  • Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.

  • Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.

  • Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

Cook's Notes:

Fish sauce can be omitted for a vegetarian version.

Substitute peanut oil for a mixture of sesame and canola oils, if desired. You can also substitute chives for the green onion and spring mix, spinach, or baby lettuces for the chopped lettuce.

Nutrition Facts

807 calories; protein 16.6g; carbohydrates 109.1g; fat 35.3g; cholesterol 186mg; sodium 1244.2mg. Full Nutrition
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