Rating: 4 stars
753 Ratings
  • 5 star values: 303
  • 4 star values: 263
  • 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

cook:
20 mins
total:
1 hr
prep:
40 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
  • Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

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  • Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in 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, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Tips

Garnish with crushed peanuts, chopped green onions and 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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