Photo: Marcus Nilsson; Styling: Tiziana Agnello
Hands-on Time
35 Mins
Total Time
35 Mins
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

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 . . .

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

February 21, 2013

rseely's Review

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

April 04, 2013

rachelMN82's Review

February 19, 2013

lmpaul's Review

March 28, 2013

loubaby's Review

February 18, 2013
This didn't take classic to me or 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

April 18, 2013

mjrennie83's Review

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.