Recipe By Jenny
Published Mar 5th
Prep 20m Cook 5m Additional - Ready In 25m
Servings 4 servings Calories 553.5

This is the best Pad Thai recipe ever. My father’s Pad Thai is better than most Thai restaurants! I like it because of all the fresh ingredients, it is not greasy. It’s satisfying and healthy. There is no meat in this recipe.

Recipe Ingredients

  • ¾ pound bean sprouts
  • 6 ounces pad thai rice noodles
  • 4 eggs
  • salt
  • 3 tablespoons lime juice
  • 3 tablespoons ketchup
  • 1 tablespoon brown sugar
  • ¼ cup fish sauce
  • 3 tablespoons peanut oil
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons red pepper flakes
  • 2 cups grated carrots
  • ⅓ cup chopped peanuts
  • 1 cup green onions cut into 1-inch pieces

Cooking Directions

  1. 1 Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water
  2. 2 Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
  3. 3 Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.

Nutrition Facts

  • Calories 553.5
  • Carbohydrate 62.4 g
  • Cholesterol 186 mg
  • Fat 28 g
  • Fiber 7 g
  • Protein 18.4 g
  • Saturated Fat 5.1 g
  • Sodium 1420.8 mg
  • Sugar 15.1 g

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  1. Nice recipe. Traditional pad thai is made with several hard to find ingredients, and I never thought ketchup would be a suitable substitute for some of these. Turns out it's a great sub. My tip: skip the boiling water for the noodles. Just put them in a bowl of very hot tap water while you - Read more ...
  2. Sweetness problem solved! Use sweetened lime juice (you'll find it near drink mixes), and 2 T peanut butter or 2 extra Tablespoons of brown sugar. To bump up the nutrition I only used 1/2 the noodles and added 3 cups of thin sliced cabbage, plus tofu, red bell peppers, and zucchini. You can hardly tell - Read more ...
  3. One of my favorite's! I do make it my own though. I sautee a chicken breast in cilantro and cumin then set it aside to add in later. I only use two eggs and I double the sauce. I sub Soy for fish sauce and a T of peanut butter for a nuttier flaver. I - Read more ...
  4. Woo Hoo! What a winner! I've struggled to find a great Pad Thai recipe that doesn't taste like the less-than-average stuff out of the box. My husband couldn't stop raving and my toddler gulped it down! I followed the advice about three eggs instead of four and found it to be perfect (I wonder if - Read more ...
  5. Exactly like restaurant pad thai! I have given this recipe with all ingrediants gift-wrapped in a wok as a wedding present. Very yummy!
  6. Pretty good. My first time at making Pad Thai. I did however alter the recipe a little. I added cooked shrimp (which I cooked with garlic in a bit of peanut oil). Also as someone else previously mentioned the sauce was a little sour for me plus there was not enough sauce so I doubled - Read more ...
  7. I LOVE pad thai and was really looking forward to trying this recipe but it wasn't as good as I expected. It was way too sour for me. I had to play with the sauce a bit...I added more brown sugar and ketchup along with a bit of peanut butter which made a big difference - Read more ...
  8. Wowee, so good! Pad Thai is a favorite of mine, but I'd only had it in restaurants, never made it before. This was super! I omitted the bean sprouts (personal preference). I added one cooked diced chicken breast and 1/2 lb of shrimp because that's what I like in my Pad Thai. Only change I'd - Read more ...
  9. EXCELLENT! Next time I'll add 1 Tbs peanut butter & use 1 less egg but the version as written is terrific! Thank's for sharing your Dad's recipe! Val