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Traditional Pad Thai
A simple stir fry dish, combining chicken, rice noodles, scrambled egg and bean sprouts. You can substitute the chicken for sliced pork, beef or tofu. Garnish with crushed peanuts, chopped spring onions and a wedge of lemon.
Ingredients
Serves: 6
- 350g dry rice noodles
- 30g butter
- 450g boneless, skinless chicken breast fillets, cut into bite-sized pieces
- 4 tablespoons vegetable oil
- 4 eggs
- 1 tablespoon white wine vinegar
- 2 tablespoons fish sauce
- 3 tablespoons caster sugar
- 1/8 tablespoon crushed chillies
- 135g bean sprouts
- 4 tablespoons crushed peanuts
- 3 spring onions, chopped
- 1 lemon, cut into wedges
Method
Prep:40min ›
Cook:20min ›
Ready in:1hr
- Soak rice noodles in cold water 30 to 50 minutes or until soft. Drain and set aside.
- Heat butter in a wok or large heavy frying pan. Saute chicken until browned. Remove and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes. Add softened noodles, vinegar, fish sauce, sugar and crushed chillies. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts and mix for 3 minutes.
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Reviews & ratings
Average global rating:
(639)
Reviews in English (470)
Lovely recipe, will definitely cook again - 08 Feb 2014
This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very hot, to the point where the oil is about to smoke. add a clove or two of chopped garlic and a couple chopped scallions to the hot oil and fry for 30 seconds. Add thinly sliced chicken and some shrimp and fried tofu and fry for a couple minutes. Crack the eggs in there and stir for a minute or two. Turn in the noodles and fry for a 30 seconds. Add the fish sauce which has been mixed with a little rice vinegar, soy sauce and lime juice. Add some ground peanuts and stir fry the whole mess for a few more minutes. Remove from heat and serve with additional peanuts and fish sauce, crushed red pepper, cilantro leaves, fried scallions and lime wedges. Oh yeah, and omit the butter. It's really not necessary. I also omitted the bean sprouts because I don't care for them. - 12 Jul 2003 (Review from Allrecipes US | Canada)
I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. Having said that, this is a good, basic Pad Thai recipe. I made the following changes: 1. Doubled the sauce (should have tripled it) 2. Cooked the chicken with four cloves of minced garlic in olive oil, not butter. 3. Added one teaspoon of peanut butter for each dose of the sauce, but will probably reduce that to 3/4 teaspoon, next time. 4. NOT ENOUGH HEAT. I like my Thai food hot and will have to increase the heat next time by adding the seeds and placenta of a harabenero pepper, maybe even of two peppers. This is a good recipe. I gave it an 8 on a scale of 1 to 10 and my husband gave it a 9.5. It's definately worth trying! Good luck! - 24 Feb 2007 (Review from Allrecipes US | Canada)
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