This minty, a little bit sweet Cuban classic is given a Tito’s Handmade Vodka touch.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound dried rice noodles
- 2 tablespoons vegetable oil
- 4 eggs, beaten
- 2 tablespoons peanut oil
- 1 ½ cups peanut butter
- ⅓ cup water
- ⅓ cup soy sauce
- 1 cup milk
- 1 ¼ cups brown sugar
- ⅓ cup lemon juice
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- cayenne pepper to taste
- 1 pound mung bean sprouts
- 1 cup shredded carrots
- ¼ cup chopped green onions
- ½ cup chopped, unsalted dry-roasted peanuts
- 1 lime, cut into wedges
Instructions
- Submerge the rice noodles in a large bowl of hot water for about an hour.
- Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
- In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
- Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.
Nutrition Facts
| Calories | 830 kcal |
| Carbohydrate | 104 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 7 g |
| Protein | 24 g |
| Saturated Fat | 8 g |
| Sodium | 999 mg |
| Sugars | 44 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Do not add more peanut butter lol. I love peanut butter and i added 1/2 cup extra! Needless to say i ate and powered through my brave experiment. It wasnt horrible just very peanut buttery. Cut back on the PB and it would have been really yummy. Thankyou for sharing recipe.
I didn’t read the reviews before making this, but I agree with all the people saying to cut back on the peanut butter and brown sugar. My partner loved how peanut-buttery it was, though, so that’s just to your taste. Some people recommend fish sauce, but that would defeat the title, “Vegetarian Phad Thai.” I want to try this again but with less PB and sugar and maybe more soy sauce and lemon. I think ginger would be an excellent addition. Follow package instructions with your noodles. They should only take ten minutes. One thing I liked about this recipe was that I could just pull some of the cooked noodles aside and add soy sauce and chicken to it for my non-vegetarian finicky son.
I cut down the PB and brown sugar as recommended but still found it just tastes like peanut butter on noodles.
Just made this. Its waaaaay too peanutty and sweet and I only put in half the sugar. Its actually made me feel a bit sick 🙁 I usually love peanut flavored stuff but this was not good at all. Next time I am using a 14 amount of peanut butter.
My husband’s and my favorite dish!
Very good I used German egg noodles and like the other reviews I only added one cup of peanut butter and one cup of brown sugar very delicious I will make this again
I only used 2 Tablespoons of brown sugar and i thought this was too sweet. maybe Thai food just isn’t my thing?
This recipe would have been a huge mess with all that peanut butter! Good thing I read the review and cut WAY back! Nice ingredients though besides that! Didn’t have the peanuts so left those out.
I agree that this was not like the Thai restaurant I go to but it was similar to their peanut sauce. I made it exactly as posted and rated it at 4 stars. It was way too peanut buttery for my liking so I had to add an extra 1/4 cup milk and 1/8 cup soy sauce. I thinly sliced a large chicken breast, baked it then added it and the resulting chicken broth to the sauce. It became 5 stars! Husband already requested that I make it again. (He never says that.) I will reduce the peanut butter next time and re-taste it before adjusting it again.
excellent , easy and the best yet. by the way i used linguini instead of noodles very good and more filling
I have used this recipe for about 5 years now. The only thing I’ve added recently was a dash of fish sauce to give it a bit more of an authentic Thai flavor. Other than that, I’ve used the recipe as-is and it is still one of the most demanded dishes in the house. Even my usually “meat-and-potatoes” in-laws ask for it!
Amazing! Added a bit of Tofu with the egg. Make sure to get the fresh lime, its worth it.
I can not possibly serve this to my family. I might as well add jelly to create a new recipe called peanut butter and jelly noodles. I’m sorry but this was terrible.
I love Phad Thai, but when I made this it didn’t resemble what I am used to having in the restaurants. It was way too sweet and it had way too much peanut butter. I’m still learning to cook Thai food, so it was a learning experience that hopefully I can grow from.
Too much peanut butter and too much sugar. Also, it needed more spice. I’m sorry but I won’t be making this again. If I did, I would recommend adding more milk/soy sauce to thin the peanut butter sauce out, using a fraction of the brown sugar, and adding frozen stir fry veggies for a variety of texture and color.
***i did alter the recipe basically i combined 3 pad thai recipes, i combined a basic one, a spicy one, and this one with the peanut butter. AMAZING with the peanut butter. i put ina little less sugar, and added fish sauce, cayenne, garlic, and a few other spices. delicous!
This is the best Phad Thai. Instead of peanut butter try it with almond butter. It is so good.
It was nice to find a recipe that does not use fish sauce. I did like others suggested and used less peanut butter (used only 1/2 c.) and limes instead of lemons, but I felt that it was really thick and peanuty when I plated it. So I squeezed on some ketchup added some more milk, hot sauce and red pepper flakes and it turned out alot better. I will definitely make this again!
What an excellent recipe! Made it with leftover rice instead of noodles and used 2 red thai peppers instead of cayenne. Added a small can of water chestnuts for crunch and cut back on the peanut butter and sugar (about half of each). Thanks for a great meal!
Excellent! My family gobbled this up… Here are my alterations: I reduced the peanut butter to 1 cup, it was plenty for sure, and used lime juice instead of lemon which I highly recommend, so tasty! I also ran out of soy sauce so I used teriyaki sauce instead and omitted the sugar. Lastly I used about 1 tsp of curry powder because I was out of paprika too. My husband said, put this one on the heavy rotation!
This was very good. I followed some advice from the others who made it and used 1/3 cup of brown sugar. I don’t think I made this dish exactly as directed but it’s still really good and is a good 1st asian dish for me. I highly recommend a Wok because the large sauce pan didn’t make it as pretty. I’m going to add this recipe to my cookbook. Thanks for the recipe!