Photo: Marcus Nilsson; Styling: Tiziana Agnello
Hands-on Time:
35 Mins
Total Time:
35 Mins
Yield:
Serves 4 (serving size: 1 1/2 cups noodle mixture and 1 1/2 tablespoons vinegar sauce)

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.

How to Make It

Step 1

Prepare the noodles according to package directions; drain.

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 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.

Ratings & Reviews

Pedestrian Pad Thai

lmpaul
November 08, 2017
This was ok - quick, fairly easy.  But flavor-wise it was just ok.  Not sure what was missing but the sauce just didn't taste right to me.  Doubtful I'll make it again - so many better recipes out there.

Even better Americanized Version . . .

dkenned
July 09, 2015
Recommend you make the dish more Americanized by leaving out the fish sauce and shrimp, unless you really like seafood-flavored meat, adding a touch of brown sugar to taste, and adding many more Chinese-American style vegetables such as chopped fresh stir fried broccoli, shredded carrots, Chinese Cabbage, white onions, etc.

dkenned's Review

daneanp
February 21, 2013
N/A

rseely's Review

rseely
March 26, 2013
this was totally flavorless and terrible. i wasn't expecting authentic pad thai but this tasted like nothing. seriously, nothing. skip this one.

ellie31773's Review

AmandaKC
April 04, 2013
N/A

rachelMN82's Review

ellie31773
February 19, 2013
N/A

lmpaul's Review

loubaby
March 28, 2013
N/A

loubaby's Review

mjrennie83
February 18, 2013
This didn't take classic to me or authentic...it didn't taste bad just didn't taste like I was expecting Classic --or to me authentic...a watered down version of the real thing...very pedestrian...

AmandaKC's Review

DavidaRochelle
April 18, 2013
N/A

mjrennie83's Review

rachelMN82
February 19, 2013
So I was reading along with the recipe as I cooked instead of reading it first and then starting so I added the soy fish sauce mix into the eggs but that ended up being a good thing. I added a full tablespoon of soy sauce and fish sauce (could have even done 1 1/2 of the soy) tossed in some of the peanuts and let everyone add as much sweet vinegar as they wanted. I also didn't use the banana peppers and dried shrimp.