Classic Pad Thai

Classic Pad Thai Recipe
Photo: Marcus Nilsson; Styling: Tiziana Agnello

If you can find salted radish at your local Asian market, do include a bit of it chopped here, as it adds a piquant flavor that's simply irresistible.


Serves 4 (serving size: 1 1/2 cups noodle mixture and 1 1/2 tablespoons vinegar sauce)

Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 432
Fat 19.1 g
Satfat 3.6 g
Monofat 8.3 g
Polyfat 6.1 g
Protein 14.3 g
Carbohydrate 52.7 g
Fiber 3.6 g
Cholesterol 110 mg
Iron 3.3 mg
Sodium 640 mg
Calcium 80 mg


6 ounces uncooked flat rice noodles (pad Thai noodles)
1/4 cup rice vinegar
4 teaspoons sugar, divided
2 tablespoons very thinly sliced banana pepper
3 ounces extra-firm tofu, cut into thin strips
1 tablespoon fresh lime juice
1 tablespoon water
1 tablespoon lower-sodium soy sauce
1 tablespoon fish sauce
2 large eggs, lightly beaten
1/8 teaspoon salt
3 tablespoons peanut oil, divided
3 garlic cloves, minced
1 (2-ounce) skinless, boneless chicken thigh, cut into thin strips
4 cups fresh bean sprouts, divided
3 green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces
1 tablespoon small dried shrimp
1/4 cup unsalted, dry-roasted peanuts, chopped
1/4 cup cilantro leaves


1. Prepare the noodles according to package directions; drain.

2. Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves. Add banana pepper; set aside.

3. Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.

4. Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce). Combine eggs and salt, stirring well.

5. Heat a large wok over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add garlic; stir-fry 15 seconds. Add chicken; stir-fry for 2 minutes or until browned. Add pressed tofu; cook for 1 minute on each side or until browned. Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu. Remove from pan; cut into large pieces.

6. Add remaining 1 1/2 tablespoons oil to wok; swirl to coat. Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute. Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned. Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture. Sprinkle with peanuts and cilantro. Serve with vinegar mixture.

Naomi Duguid,

Cooking Light

March 2013
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