Classic Pad Thai

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.

Yield: Serves 4 (serving size: 1 1/2 cups noodle mixture and 1 1/2 tablespoons vinegar sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 432
  • Fat: 19.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 6.1g
  • Protein: 14.3g
  • Carbohydrate: 52.7g
  • Fiber: 3.6g
  • Cholesterol: 110mg
  • Iron: 3.3mg
  • Sodium: 640mg
  • Calcium: 80mg

Ingredients

  • 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

Preparation

  1. 1. Prepare the noodles according to package directions; drain.
  2. 2. Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves. Add banana pepper; set aside.
  3. 3. Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
  4. 4. Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce). Combine eggs and salt, stirring well.
  5. 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. 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.
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