Classic Pad Thai Recipe

Name: Classic Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces uncooked flat rice noodles (pad Thai noodles); 1/4 cup rice vinegar; 4 teaspoons sugar, divided; 2 tablespoons very thinly sliced banana pepper; 3 ounces extra-firm tofu, cut into thin strips; 1 tablespoon fresh lime juice; 1 tablespoon water; 1 tablespoon lower-sodium soy sauce; 1 tablespoon fish sauce; 2 large eggs, lightly beaten; 1/8 teaspoon salt; 3 tablespoons peanut oil, divided; 3 garlic cloves, minced; 1 (2-ounce) skinless, boneless chicken thigh, cut into thin strips; 4 cups fresh bean sprouts, divided; 3 green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces; 1 tablespoon small dried shrimp; 1/4 cup unsalted, dry-roasted peanuts, chopped; 1/4 cup cilantro leaves

Servings: persons

6 ounces uncooked flat rice noodles (pad Thai noodles)
1/4 cup rice vinegar
4 teaspoons sugar, divided
2 tablespoons very thinly sliced banana pepper
3 ounces extra-firm tofu, cut into thin strips
1 tablespoon fresh lime juice
1 tablespoon water
1 tablespoon lower-sodium soy sauce
1 tablespoon fish sauce
2 large eggs, lightly beaten
1/8 teaspoon salt
3 tablespoons peanut oil, divided
3 garlic cloves, minced
1 (2-ounce) skinless, boneless chicken thigh, cut into thin strips
4 cups fresh bean sprouts, divided
3 green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces
1 tablespoon small dried shrimp
1/4 cup unsalted, dry-roasted peanuts, chopped
1/4 cup cilantro leaves

1
Prepare the noodles according to package directions; drain.
2
Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves. Add banana pepper; set aside.
3
Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
4
Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce). Combine eggs and salt, stirring well.
5
Heat a large wok over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add garlic; stir-fry 15 seconds. Add chicken; stir-fry for 2 minutes or until browned. Add pressed tofu; cook for 1 minute on each side or until browned. Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu. Remove from pan; cut into large pieces.
6
Add remaining 1 1/2 tablespoons oil to wok; swirl to coat. Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute. Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned. Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture. Sprinkle with peanuts and cilantro. Serve with vinegar mixture.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 ounces uncooked flat rice noodles (pad Thai noodles), 1/4 cup rice vinegar, 4 teaspoons sugar, divided, 2 tablespoons very thinly sliced banana pepper, and more.

Yes, Classic Pad Thai falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Pad Thai

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