Those dumplings are packed with affection! The best kind of comfort meal, this is well worth the time and effort. I adore the smiles and sighs of complete happiness that accompany this bowl of heaven, along with the ohhs, awws, and OMGs.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- ¾ pound bean sprouts
- 6 ounces pad thai rice noodles
- 4 eggs
- 1 pinch salt
- 3 tablespoons lime juice
- 3 tablespoons ketchup
- 1 tablespoon brown sugar
- ¼ cup fish sauce
- 3 tablespoons peanut oil
- 1 tablespoon minced garlic
- 1 ½ teaspoons red pepper flakes
- 2 cups grated carrots
- ⅔ cup chopped peanuts
- 1 cup green onions cut into 1-inch pieces
Instructions
- Bring a pot of water to a boil. Blanch bean sprouts in the boiling water for approximately 30 seconds, then remove with a slotted spoon and drain well. When the water returns to a boil, add rice noodles. Cook until tender but firm, 3 to 5 minutes. Drain and rinse under cold water.
- Whisk eggs in a small bowl; add a pinch of salt. In a separate bowl, stir together lime juice, ketchup, brown sugar, and fish sauce.
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry for a few seconds. Add pepper flakes and carrots; cook for 1 minute then remove from the wok. Add beaten eggs to the wok and gently scramble. When eggs have set, pour in carrots, sauce, bean sprouts, noodles, peanuts, and green onions; toss together.
Nutrition Facts
| Calories | 554 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 7 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 1421 mg |
| Sugars | 15 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
We added a few chicken breasts (cooked before the garlic) and added an extra T of brown sugar and 1/4 c. peanut sauce. We could have cut back on the chopped peanuts. It was a little over the top on the crunchy.
It was the best pad Thai I’ve ever made. I like that the ingredients were easy to find. The flavours were delicious and enough sauce to cover the ingredients. I added chicken and more veggies, broccoli and orange peppers along with grated carrots. This will be my pad Thai recipe from now on!!!!! No more store bought sauce loaded with sugar.
What a flavourful dish!! I traded the shrimp and eggs for diced chicken and it was terrific!!
I made it for the first time and loved it.
I really enjoy this recipe. it’s easy to make and delicious as is. I make a few changes, but these are not necessary as the original recipe is quite nice. I like to add some thinly sliced red and yellow peppers to get more vegetables in there. I also use soy sauce instead of fish sauce. I just don’t like fish sauce much. I like to add some peanut butter to the sauce as well. If you like spice some siracha mixed into the sauce is great too! Thank you so much for this recipe.
This was great! I prefer to measure by eye and adjust seasonings by taste, perfect recipe of seasoning. I used chicken and omitted the ketchup because I didn’t have any, I added a tad bit red curry paste as well. All of us really enjoyed and will be making again soon.
Not my favorite. It was too tart & too salty & not sweet enough. I added additional sugar which helped. Don’t think I’ll be making this one again.
Made it without meat, tasted delicious. Going to add less fish sauce more brown sugar next time to get more of the restaurant flavor. Kids loved it too. Thanks Daddy!
This tasted great!!! Next time I will add cornstarch–it was a little too soupy–but will definitely make again!!!
This recipe is AMAZING!!!!
pretty delicious.
Too much fish sauce, recipe did not yield enough sauce for us, and I felt the instructions should have been broken into more steps. My bf loved it, it was just ok for me and the fish sauce made my house super stinky!
really good, but I did make some modifications. did 1/2 fish sauce & 1/2 soy sauce (as FS can be strong!). sauce wasn’t too sour, but I did use heaping tablespoons of sugar. dont cook the noodes ( 1/2 packet) instead just soak in hot water to soften (otherwise mushy noodles). added some cut celery for crunch. I beat the eggs and cooked in the microwave before adding to noodles. doubled the sauce and chopped parsley for finishing touch at end.
This was really good, but it didn’t taste exactly like the pad thai at my fabulous local thai restaurant. I think I need to use something different besides fish sauce. I wonder what oyster sauce would do. Also, I wish they would say what brand and the exact name of the noodles to use. That is always so confusing when I go to the store to buy “pad thai noodles”
I’m so glad I tried this, much easier to control the heat level than at a restaurant. It turned out better than expected. The only change I made was to add thinly sliced chicken to make it a very satisfying meal.
This was good! Out of personal preference, I omitted bean sprouts and green onions. Used only 1/2 tsp of red pepper powder, I didn’t want to overkill the spiciness, although I couldn’t taste the pepper at all, so maybe more is ok! I used 2 tbsp of fish sauce and 2 tbsp of soy sauce, and that worked better for me in terms of flavor. Next time I’ll try adding some peanut butter too. I also added some cubed tofu, fish cake cut into strips, and used 2 eggs. The whole recipe took me about 45mins to make! I went from not very hungry to very hungry while making it. I also think that the serving size is a bit off… I had to use 8oz of noodles to feed four people!
This was great, I made a few adjustments to the cooking method but the flavors were good. I added shredded chicken but will try shrimp next time.
Nice recipe. Traditional pad thai is made with several hard to find ingredients, and I never thought ketchup would be a suitable substitute for some of these. Turns out it’s a great sub. My tip: skip the boiling water for the noodles. Just put them in a bowl of very hot tap water while you prep the rest of the dish. They’ll be perfectly al dente when you are ready to cook them. Boiling risks over-cooking the noodles which makes for a gummy mess of a dish. Also, fish sauce is crucial IMO. It may stink, but it adds a depth of flavor to the overall dish that you can’t get with soy.
This was SO good! I’m not sure why some people didn’t like it. It really is restaurant-quality pad thai. Per other reviews, I substituted the fish sauce for soy sauce, added 2 tablespoons of peanut butter, and doubled the sauce. You MUST double the sauce. The only criticism I have is that I was SLIGHTLY tangier than I thought it would be, so I think next time I’ll just put less lime juice. I added chicken, just as a personal preference. This was super easy to make and my entire family loved it! Will definitely make again.
very good BUT needs some of those changes others suggested. It was too sour so I added more sweetener, almond butter (peanut allergies in my home) and some sesame oil too. Next time, I’ll lessen the sour ingredients.
I used this recipe for my first time making pad thai and it couldn’t have went better! Easy to make and so delicious.