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.

Jenny
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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

553.5 calories; 18.4 g protein; 62.4 g carbohydrates; 186 mg cholesterol; 1420.8 mg sodium. Full Nutrition

Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2006
Woo Hoo! What a winner! I've struggled to find a great Pad Thai recipe that doesn't taste like the less-than-average stuff out of the box. My husband couldn't stop raving and my toddler gulped it down! I followed the advice about three eggs instead of four and found it to be perfect (I wonder if the original recipe used medium eggs? I used three extra large...) I bet this would be awesome with chicken shrimp tofu... but a great one to keep on hand for vegetarian guests. I can't wait to have leftovers for breakfast! Oh remember to top it with fresh cilantro before you serve! Read More
(43)

Most helpful critical review

Rating: 3 stars
06/30/2006
I LOVE pad thai and was really looking forward to trying this recipe but it wasn't as good as I expected. It was way too sour for me. I had to play with the sauce a bit...I added more brown sugar and ketchup along with a bit of peanut butter which made a big difference (I have never used fish sauce before...it was kind of stinky!). I also added some chicken. It was a beautiful looking dish....it just needed some work! Read More
(29)
143 Ratings
  • 5 star values: 60
  • 4 star values: 45
  • 3 star values: 12
  • 2 star values: 12
  • 1 star values: 14
Rating: 5 stars
11/25/2006
Woo Hoo! What a winner! I've struggled to find a great Pad Thai recipe that doesn't taste like the less-than-average stuff out of the box. My husband couldn't stop raving and my toddler gulped it down! I followed the advice about three eggs instead of four and found it to be perfect (I wonder if the original recipe used medium eggs? I used three extra large...) I bet this would be awesome with chicken shrimp tofu... but a great one to keep on hand for vegetarian guests. I can't wait to have leftovers for breakfast! Oh remember to top it with fresh cilantro before you serve! Read More
(43)
Rating: 5 stars
11/25/2006
Woo Hoo! What a winner! I've struggled to find a great Pad Thai recipe that doesn't taste like the less-than-average stuff out of the box. My husband couldn't stop raving and my toddler gulped it down! I followed the advice about three eggs instead of four and found it to be perfect (I wonder if the original recipe used medium eggs? I used three extra large...) I bet this would be awesome with chicken shrimp tofu... but a great one to keep on hand for vegetarian guests. I can't wait to have leftovers for breakfast! Oh remember to top it with fresh cilantro before you serve! Read More
(43)
Rating: 3 stars
06/29/2006
I LOVE pad thai and was really looking forward to trying this recipe but it wasn't as good as I expected. It was way too sour for me. I had to play with the sauce a bit...I added more brown sugar and ketchup along with a bit of peanut butter which made a big difference (I have never used fish sauce before...it was kind of stinky!). I also added some chicken. It was a beautiful looking dish....it just needed some work! Read More
(29)
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Rating: 4 stars
02/25/2007
One of my favorite's! I do make it my own though. I sautee a chicken breast in cilantro and cumin then set it aside to add in later. I only use two eggs and I double the sauce. I sub Soy for fish sauce and a T of peanut butter for a nuttier flaver. I always serve this with "Broccoli with Garlic Butter" and everybody raves! Read More
(20)
Rating: 4 stars
06/09/2010
Sweetness problem solved! Use sweetened lime juice (you'll find it near drink mixes), and 2 T peanut butter or 2 extra Tablespoons of brown sugar. To bump up the nutrition I only used 1/2 the noodles and added 3 cups of thin sliced cabbage, plus tofu, red bell peppers, and zucchini. You can hardly tell the cabbage from the noodles if you cut it right. Excellent dish, you only needed 1 T of oil if you use a nonstick skillet. Read More
(17)
Rating: 5 stars
07/06/2006
Exactly like restaurant pad thai! I have given this recipe with all ingrediants gift-wrapped in a wok as a wedding present. Very yummy! Read More
(14)
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Rating: 4 stars
06/30/2006
Pretty good. My first time at making Pad Thai. I did however alter the recipe a little. I added cooked shrimp (which I cooked with garlic in a bit of peanut oil). Also as someone else previously mentioned the sauce was a little sour for me plus there was not enough sauce so I doubled the sauce except I didn't add any additional lime other than the first 3 tablespoons. It was sweeter that way. My husband who's a meat and potatoes kind of guy actually went back for seconds. Read More
(11)
Rating: 5 stars
05/05/2006
EXCELLENT! Next time I'll add 1 Tbs peanut butter & use 1 less egg but the version as written is terrific! Thank's for sharing your Dad's recipe! Val Read More
(11)
Rating: 5 stars
04/23/2012
Nice recipe. Traditional pad thai is made with several hard to find ingredients, and I never thought ketchup would be a suitable substitute for some of these. Turns out it's a great sub. My tip: skip the boiling water for the noodles. Just put them in a bowl of very hot tap water while you prep the rest of the dish. They'll be perfectly al dente when you are ready to cook them. Boiling risks over-cooking the noodles which makes for a gummy mess of a dish. Also, fish sauce is crucial IMO. It may stink, but it adds a depth of flavor to the overall dish that you can't get with soy. Read More
(11)
Rating: 5 stars
06/12/2006
Wowee so good! Pad Thai is a favorite of mine but I'd only had it in restaurants never made it before. This was super! I omitted the bean sprouts (personal preference). I added one cooked diced chicken breast and 1/2 lb of shrimp because that's what I like in my Pad Thai. Only change I'd make in the future is to use only 2 or 3 eggs. 4 eggs was really a lot. Thanks for the recipe! Read More
(8)