With the appropriate ingredients (no ketchup or peanut butter), this is an authentic Thai recipe. It is simple, quick, and utterly delectable.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅔ cup dried rice vermicelli
- ¼ cup peanut oil
- ⅔ cup thinly sliced firm tofu
- 1 large egg, beaten
- 4 cloves garlic, finely chopped
- ¼ cup vegetable broth
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon white sugar
- 1 teaspoon salt
- ½ teaspoon dried red chili flakes
- 3 tablespoons chopped peanuts
- 1 pound bean sprouts, divided
- 3 green onions, whites cut thinly across and greens sliced into thin lengths – divided
- 3 tablespoons chopped peanuts
- 2 limes, cut into wedges for garnish
Instructions
- Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
- Heat peanut oil over medium heat in a large wok.
- Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
- Remove tofu with a slotted spoon and drain on plate lined with paper towels.
- Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
- Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
- Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
- Remove egg from the wok and set aside.
- Pour reserved peanut oil in the small bowl back into the wok.
- Toss garlic and drained noodles in wok until they are coated with oil.
- Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
- Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
- Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
- Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 1234 mg |
| Sugars | 10 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Lovely mild flavor.
Not bad but very salty. I’d leave out the salt provided there’s more than enough from the soy sauce.
There was another review that mentioned how bland this recipe is. I think it was an understatement. I decided to try the recipe anyway because I typically don’t need a ton of salt or flavor to enjoy something. This recipe just isn’t a good one. The proportions are all off and the steps aren’t correct. I have yet to see a single good pad thai recipe on Allrecipes. Guess I’ll have to continue getting takeout.
With some modifications, this recipe brought my Dad, who loves Pad Thai but cannot manage going out to eat any more, happiness! He has not been eating much lately but he ate every bit on his plate!! I used Japanese rice noodles instead of vermicelli, a little less sugar, a little more lime juice, 1/2 Fish Sauce and 1/2 Soy Sauce, added natural peanut butter to the sauce, and added vegetables like shredded carrots, mushrooms and peppers. We all loved it. Especially my Dad!
Yes and I made a dry pad Thai sauce that I sell at farmers markets
Update – After increasing the sauce, set the recipe to three and use that for your guide for the rest of the ingredients, increasing the eggs to 3. Use the best non stick pan you have and this is much easier and do not need oil. This will make enough for 4 BIG eaters. I but the noodles is a 16 oz pack and use about 1/3 package. Perfect.
It was tasty but not the flavors we were looking for. It wasn’t “quick” either, between soaking noodles and prepping ingredients it took me over an hour and a half to make. If you’re looking for a restaurant style pad thai this isn’t it. My husband was disappointed but it tasted good so my family enjoyed it. I followed the recipe exactly except I used pad thai noodles and not the thinner vermicelli.
I first made this a few months ago, and it has since become a staple dinner. Fantastic recipe, travels well if you want to take it to work for lunch the next day. I don’t usually have red pepper flakes, so I sub in chili powder and it worked pretty well- plus I add more noodles and eggs because I like the way they absorb the flavour.
I make this recipe all the time, my husband and I love it. I always add chicken and also I usually double the sauce and add more noodles but only so we have enough for leftovers
Used tamarind paste to make it taste authentic also wide rice noodles. Ones this thin for me end up dry and sticky.
This dish was dry and there wasn’t much flavor.
As they say, there are as many authentic Pad Thai recipes as there are Thai cooks. I was hesitant to make this when I saw the choice of noodles and the omission of either tamarind paste or fish sauce. After making it per the recipe given, it was pleasant enough if not a bit bland. The sauce didn’t have the Pad Thai flavor that I expected and have experienced in good Thai restaurants.
This is a good base recipe for Pad Thai. My husband and I enjoy lots of flavor, so I did make a few changes. I used chicken and added sugar snap peas, matchstick carrots, and red peppers, which I sautéed a few minutes before adding the garlic and noodles. After tasting the recipe I decided to add a few tablespoons of peanut satay sauce and a good squirt of sriracha sauce. It was delicious! I will definitely make this again, maybe adding some fresh ginger next time!
Lady you got it going on thanks it was the best better than noodles and company
This was Delicious!! This was my first time making an authentic asian recipe, frying tofu, etc … It was kind of a whirlwind to prepare… all of the steps happen pretty fast so preparation is key. I followed the recipe exactly and my family devoured it. Thank you!
This recipe worked better than most of my attempts at pad thai. I would prefer a little more kick but that was easily remedied with sriracha, cilantro, and lime juice upon serving. I used shrimp instead of tofu.
I made it. It was very good. I will use this recipe again. But I would use a little less salt.
Great base recipe. I used white rice noodles instead. It was a little too light on the sauce. Next time I plan to double the sauce portion, add more red pepper flakes (I like it HOT), add a little peanut butter and probably another egg. But this is a great starting point. This recipe also doesn’t have the unusual oils such as fish or oyster oils.
I started off by wetting an unknown multiple of the amount of noodles listed here and eyeballed all measurements from there. Also overcooked the tofu, so didn’t use it, and didn’t add beansprouts. Tasted awesome. Great recipe
This was a pretty good recipe overall and close to. A little too much garlic for my taste so I halved the garlic. I also added a little more broth because the dish was a tad dry. Also, I followed the instructions on the rice noodle package rather than soaking them for the time the recipe suggested. The soaking time on the package was half of what the recipe suggests. I’m afraid if I had soaked the noodles for the entire time suggested by the recipe they would have been mush.
First time making Pad Thai! One of my favorite dishes in the restaurant. I used sesame seed oil, just because it is what I had, and it tasted fine. Also, I added shrimp! In my opinion, the recipe could use less lime juice, more chili flakes, and extra peanuts. Otherwise, it’s a terrific base for my new pad Thai dish!