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Pad Thai
SUBMITTED BY:
TRANSMONICON
PHOTO BY:
Allrecipes
"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 RATING:
Read Reviews
(112)
Review/Rate This Recipe
PREP TIME
40 Min
COOK TIME
20 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
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DIRECTIONS
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
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.
FOOTNOTES
Garnish with crushed peanuts, chopped green onions and wedge of lemon.
Wine Tip
Try with a
Gewurztraminer
.
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REVIEWS
Reviewed on Jan. 16, 2004 by ERINJW
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ERINJW
Jan. 16, 2004
This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very hot, to the point where the oil is about to smoke. add a clove or two of chopped garlic and a couple chopped scallions to the hot oil and fry for 30 seconds. Add thinly sliced chicken and some shrimp and fried tofu and fry for a couple minutes. Crack the eggs in there and stir for a minute or two. Turn in the noodles and fry for a 30 seconds. Add the fish sauce which has been mixed with a little rice vinegar, soy sauce and lime juice. Add some ground peanuts and stir fry the whole mess for a few more minutes. Remove from heat and serve with additional peanuts and fish sauce, crushed red pepper, cilantro leaves, fried scallions and lime wedges. Oh yeah, and omit the butter. It's really not necessary. I also omitted the bean sprouts because I don't care for them.
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22 users found this review helpful
This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very...
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Reviewed on Feb. 24, 2007 by Maria
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Maria
Feb. 24, 2007
I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. Having said that, this is a good, basic Pad Thai recipe. I made the following changes: 1. Doubled the sauce (should have tripled it) 2. Cooked the chicken with four cloves of minced garlic in olive oil, not butter. 3. Added one teaspoon of peanut butter for each dose of the sauce, but will probably reduce that to 3/4 teaspoon, next time. 4. NOT ENOUGH HEAT. I like my Thai food hot and will have to increase the heat next time by adding the seeds and placenta of a harabenero pepper, maybe even of two peppers. This is a good recipe. I gave it an 8 on a scale of 1 to 10 and my husband gave it a 9.5. It's definately worth trying! Good luck!
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10 users found this review helpful
I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. ...
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Reviewed on Mar. 13, 2006 by
mommy'slearningtocook
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mommy'slearningtocook
Mar. 13, 2006
This didn't look like the real deal but tasted pretty close! Everyone loved it, but most have not had it before. I made mine with shrimp, doubled the sauce and used limes instead. Yum! Also I didn't have directions on rice noodle package, so I called my mom. Toss the noodles in boiling water for 1 min then turn off the heat. Let it sit for 5 min in the hot water, check for softness, then rinse with cold water. So much faster than letting them soak!
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10 users found this review helpful
This didn't look like the real deal but tasted pretty close! Everyone loved it, but most have...
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Reviewed on Jan. 30, 2007 by Jodi
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Jodi
Jan. 30, 2007
Excellent Recipe! This is one of my favorites. I made the following changes: 1) used only about 3/4 pack of noodles, 2) substituted sesame oil for vegetable, 3) tripled the sauce (white wine vinegar, fish sauce and white sugar) but only doubled the sugar. 4) added sweet chili sauce and some minced garlic to the sauce. 5) used 3/4 tbsp crushed red pepper and also added some cayenne. 6) added some grated carrot with the bean sprouts (nice for color too), and 7) used lime instead of lemon. Next time I'm going to try splenda instead of sugar and to reduce oil by frying chicken with Pam instead, or at least reduce the oil. Also, I didn't follow noodle instructions - I cooked as per package and then added. This recipe would be good with Shrimp as well. Thanks for this recipe!
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8 users found this review helpful
Excellent Recipe! This is one of my favorites. I made the following changes: 1) used only...
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Reviewed on Jan. 16, 2004 by HELENUK
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HELENUK
Jan. 16, 2004
I can only imagine that the reviewers who said this was 'nothing like Pad Thai' have never been to Thailand!! This is very close to the Thai dish, the only thing that i can think of that the Thais add are tiny dried shrinps. Outside of Thailand I think this is as authentic (and delicious)as you are going to get!
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8 users found this review helpful
I can only imagine that the reviewers who said this was 'nothing like Pad Thai' have never...
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Reviewed on Jan. 11, 2007 by Evelyn
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Evelyn
Jan. 11, 2007
This is almost one of the best Pad Thai recipes out there. I did alter it slighty, and this is what I did: -Doubled the sauce. -Omitted the butter. -Substituted chicken for tofu and white vinegar for rice vinegar. -Added peanut sauce, sweet chili sauce, soy sauce more crushed red pepper & cayenne. I'll definitely make this again.
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6 users found this review helpful
This is almost one of the best Pad Thai recipes out there. I did alter it slighty, and this...
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Reviewed on Oct. 19, 2004 by
SPORTSNUT
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SPORTSNUT
Oct. 19, 2004
This recipe was really good and very easy to make. Based on the reviews of others, I made a few modifications to the recipe. I would recommend doubling the sauce - there just won't be enough if you only make what the recipe calls for and you likely won't enjoy it as much. I cooked the chicken in peanut oil with some garlic to give it some extra flavour. I bought Thai rice stick noodles and the instructions on the bag said to put them in a bowl and cover them with boiling water and let sit for 7 minutes - this was much quicker than what the recipe called for (but double check the instructions for the noodles that you buy). After the chicken was cooked and removed, I cooked the rest of the dish in a bit of sesame oil. I garnished with lots of peanuts and green onions and it was extremely good. My husband gave it a 10 and wants to have it weekly. Very quick to make (providing you don't have to soak the noodles for up to 50 minutes).
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6 users found this review helpful
This recipe was really good and very easy to make. Based on the reviews of others, I made a...
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Reviewed on Feb. 26, 2006 by BFRANKWithUS
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BFRANKWithUS
Feb. 26, 2006
As close as you'll get to Thailand's own. I followed others' suggestions doubling sauce, and added 3 cloves minced garlic and 1-2 T lime juice.
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5 users found this review helpful
As close as you'll get to Thailand's own. I followed others' suggestions doubling sauce, and...
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Reviewed on Jan. 16, 2006 by
Grace C
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Grace C
Jan. 16, 2006
It is the combination of lime juice and tamarind sauce that make Pad Thai, Pad Thai. That is why this recipe seems to be "missing something".
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5 users found this review helpful
It is the combination of lime juice and tamarind sauce that make Pad Thai, Pad Thai. That is...
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Reviewed on Nov. 12, 2003 by ELEMENTOPIA
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ELEMENTOPIA
Nov. 12, 2003
This recipe tasted like an unfinished take on Pad Thai. It lacked true Pad Thai seasonings and accordingly taste. When I prepared the recipe, the sauce appeared to be miniscule in comparison to the main ingredients (noodles, chicken, sprouts). This was a problem as Pad Thai noodles must soak up a lot of flavor in order to compensate for their lack of taste. Upon completion, it tasted as though the flavors were sparse, and overall it felt bland. I would not use this recipe again.
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5 users found this review helpful
This recipe tasted like an unfinished take on Pad Thai. It lacked true Pad Thai seasonings and...
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