Rating: 4 stars 3.9
759 Ratings
  • 5 star values: 306
  • 4 star values: 266
  • 3 star values: 91
  • 2 star values: 40
  • 1 star values: 56

This is a traditional pad thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper and work your way up.

Recipe Summary

prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
6
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Ingredients

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

Directions

Instructions Checklist
  • Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.

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  • Heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.

  • Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes. Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste. Stir in bean sprouts and cook for 3 minutes.

  • Serve topped with green onions, crushed peanuts, and a wedge of lemon.

Nutrition Facts

524 calories; protein 26.4g; carbohydrates 58.5g; fat 20.7g; cholesterol 178.1mg; sodium 593.6mg. Full Nutrition
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