Classic Pad Thai

Name: Classic Pad Thai
Total time: 35 min
Yield: Serves 4 (serving size: 1 1/2 cups noodle mixture and 1 1/2 tablespoons vinegar sauce)
Ingredients: 6 ounces uncooked flat rice noodles (pad Thai noodles); ¼ 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; ⅛ 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; ¼ cup unsalted, dry-roasted peanuts, chopped; ¼ cup cilantro leaves

10 Ratings
5 Reviews

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.

By Naomi Duguid

Recipe by Cooking Light March 2013

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Credit: Marcus Nilsson; Styling: Tiziana Agnello

Recipe Summary test

hands-on:

35 mins

total:

35 mins

Yield:

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

Nutrition Info

Directions

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

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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.

Nutrition Facts

Per Serving:

432 calories; fat 19.1g; saturated fat 3.6g; mono fat 8.3g; poly fat 6.1g; protein 14.3g; carbohydrates 52.7g; fiber 3.6g; cholesterol 110mg; iron 3.3mg; sodium 640mg; calcium 80mg.

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daneanp

11/07/2017

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.

DavidaRochelle

07/09/2015

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.

AmandaKC

04/18/2013

ellie31773

04/04/2013

lmpaul

03/28/2013

rseely

03/26/2013

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

dkenned

02/21/2013

mjrennie83

02/19/2013

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.

rachelMN82

02/19/2013

loubaby

02/18/2013

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...

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Ingredients

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Nutrition Facts

Reviews (5)

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Classic Pad Thai

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Classic Pad Thai