Rating: 4 stars
144 Ratings
  • 5 star values: 61
  • 4 star values: 45
  • 3 star values: 12
  • 2 star values: 12
  • 1 star values: 14

This is the best Pad Thai recipe ever. My father's Pad Thai is better than most Thai restaurants! I like it because of all the fresh ingredients, it is not greasy. It's satisfying and healthy. There is no meat in this recipe.

Recipe Summary

cook:
5 mins
total:
25 mins
prep:
20 mins
Servings:
4
Yield:
4 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
  • Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water

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  • Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.

  • Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.

Nutrition Facts

554 calories; protein 18.4g; carbohydrates 62.4g; fat 28g; cholesterol 186mg; sodium 1420.8mg. Full Nutrition
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