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Pad Thai

4

45 min

Pad Thai

Pad Thai Photo 1

Time

45 min

Serving

6 persons

Calories

524

Rating

4.00★ (760)

Author: Victoria Buriak
This is a traditional pad thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper and work your way up.

Ingredients

  • rice noodles: 1 pack (12 ounce pack)
  • butter: 2 Tbsp
  • boneless, skinless chicken breast halves: 1 pound (cut into bite-size pieces)
  • vegetable oil: 0.25 cup
  • eggs: 4 piece
  • white sugar: 3 Tbsp
  • fish sauce: 2 Tbsp
  • white wine vinegar: 1 Tbsp
  • red pepper: 0.125 Tbsp (crushed)
  • bean sprouts: 2 cups
  • green onions: 3 piece (chopped)
  • peanuts: 0.25 cup (crushed)
  • lemon: 1 piece (cut into wedges)

Metric Conversion

Stages of cooking

Pad Thai Photo 2 1
Pad Thai Photo 32
Pad Thai Photo 4 3
Pad Thai Photo 5 4
Pad Thai Photo 6 5
Pad Thai Photo 7 6
Pad Thai Photo 8 7
  1. Gather all ingredients. Dotdash Meredith Food Studios
    Pad Thai Photo 2
  2. Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
    Pad Thai Photo 3
  3. Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside. Dotdash Meredith Food Studios
    Pad Thai Photo 4
  4. Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes. Dotdash Meredith Food Studios
    Pad Thai Photo 5
  5. Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste. Dotdash Meredith Food Studios
    Pad Thai Photo 6
  6. Stir bean sprouts into wok and cook for 3 minutes. Dotdash Meredith Food Studios
    Pad Thai Photo 7
  7. Serve topped with green onions, crushed peanuts, and a wedge of lemon. DOTDASH MEREDITH FOOD STUDIOS 
    Pad Thai Photo 8

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