Dad’s Pad Thai
Here's my father's pad thai recipe, which I believe surpasses what you typically find in most Thai restaurants! What makes it exceptional is its abundance of fresh ingredients, lack of greasiness, and its satisfying yet healthy nature. Plus, it's completely meat-free.
Ingredients
- ¾ pound bean sprouts
- 6 ounces pad thai rice noodles
- 4 eggs
- 1 pinch 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
- ⅔ cup chopped peanuts
- 1 cup green onions cut into 1-inch pieces
Instructions
- Bring a pot of water to a boil. Blanch bean sprouts in the boiling water for approximately 30 seconds, then remove with a slotted spoon and drain well. When the water returns to a boil, add rice noodles. Cook until tender but firm, 3 to 5 minutes. Drain and rinse under cold water.
- Whisk eggs in a small bowl; add a pinch of salt. In a separate bowl, stir together lime juice, ketchup, brown sugar, and fish sauce.
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry for a few seconds. Add pepper flakes and carrots; cook for 1 minute then remove from the wok. Add beaten eggs to the wok and gently scramble. When eggs have set, pour in carrots, sauce, bean sprouts, noodles, peanuts, and green onions; toss together.
Nutrition
Calories: 554kcalCarbohydrates: 62gProtein: 18gFat: 28gSaturated Fat: 5gCholesterol: 186mgSodium: 1421mgPotassium: 767mgFiber: 7gSugar: 15gVitamin C: 27mgCalcium: 115mgIron: 3mg
Tried this recipe?Let us know how it was!