This is the version of pad Thai I prefer. After I began preparing it at home, I was unable to stop. This is a substantial supper that both vegetarians and meat eaters can enjoy. Enjoy yourselves!
| Prep Time: | 20 mins |
| Cook Time: | 8 mins |
| Additional Time: | 10 mins |
| Total Time: | 38 mins |
| Servings: | 4 |
| Yield: | 4 main dish servings |
Ingredients
- 1 (12 ounce) package dried rice noodles
- ½ cup white sugar
- ¼ cup water
- ½ lime, juiced
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 teaspoon tamarind concentrate
- ¼ cup peanut oil
- 1 clove garlic, minced
- 4 eggs
- 1 tablespoon paprika
- ¼ teaspoon chili powder, or to taste (Optional)
- 1 head lettuce, chopped, or as needed
- 2 tablespoons flaxseed oil
- ½ cup fresh bean sprouts, or to taste (Optional)
- ½ cup chopped green onion
- ½ cup chopped fresh cilantro
- ½ cup chopped peanuts
- ½ lime, cut into wedges
Instructions
- Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
- Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
- Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
- Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.
- Fish sauce can be omitted for a vegetarian version.
- Substitute peanut oil for a mixture of sesame and canola oils, if desired. You can also substitute chives for the green onion and spring mix, spinach, or baby lettuces for the chopped lettuce.
Nutrition Facts
| Calories | 807 kcal |
| Carbohydrate | 109 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 1244 mg |
| Sugars | 30 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! Very mellow yet tasty. Don’t forget to throw in cucumber, carrots or other vegetables as available.
Absolutely delicious! I did add snow peas, shrimp and some home made dried hot peppers. My husband and I, really liked the fresh, sprouts, and green onions and peanut topping. Honestly, I skipped the lettuce. Next time I will add thnlly sliced carrots. Thank you. Very good
I was looking for a new pad Thai sauce, so I used just that part of the recipe. It was amazing, perfect for my pad Thai. I tripled the recipe for a full pack of rice noodles.
Crunchy and delicious. Didn’t have flax seed oil so I didn’t use, (or miss) it!
The flavors were great! I added shrimp, snow peas, and tofu to mine….incredible! The only problem was the noodles, but that was my fault. I soaked the noodles like the recipe said to, but I didn’t realize until later that the noodle package said to boil the noodles. My bad. Just be sure to check the package and do what it says.
The noodles were very good, but with the lettuce and sprouts, it was a very odd combination. Next time, I’d just make the noodles with chicken in it, and serve it hot without the lettuce.
I added an extra tablespoon of soy sauce and a little more chili powder. Great noodle bowl!
I liked it but prefer spicier food. Also the Tamarind concentrate was difficult to find. I finally found it at Whole Foods and it was nearly $12 for a 4 oz jar….yowzer! Also who the heck has flaxseed oil on hand? I skipped the oil since I already broke the bank on the Tamarind. I stir fried some top sirloin cut up/seasoned with salt, pepper, garlic powder and added that. My wife will probably like this because she can’t tolerate anything spicy. Next time I’ll probably use shrimp in the dish. Thanks for this recipe
This was delicious! My noodles should have been softer and it was still good. I also didn’t have Tamarind and it was still good. 🙂 yum!
This was very good! I recommend having all the ingredients prepped & ready before cooking. It comes together quick! My rice noodles required a bit of cooking; not sure if I should have used hotter water or if it was due to a brand difference. I used macadamia nut oil & sesame oil since that was on hand, otherwise it was made as stated. Next time I will reduce the sugar, since it was a bit too sweet for me. It was flavorful and could be used as the whole meal.