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Pad Thai-Classic Stir-Fried Noodles

Pad Thai-Classic Stir-Fried Noodles Recipe

  • 1 cup Chile-Vinegar Sauce
  • Cayenne pepper
  • Sugar (optional)
  • ½ to 1 European cucumber, thinly sliced
  • 1 small head leaf lettuce, washed, dried, and separated into leaves (optional)
  • 1 lime, cut into small wedges
  • 2 ounces boneless pork thinly sliced, and cut into narrow strips about 1½ inches long
  • 1 teaspoon sugar
  • 1 heaping tablespoon tamarind pulp, dissolved in 2 to 3 tablespoons warm water, and pressed through a sieve, or substitute 1 tablespoon rice vinegar plus 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1 tablespoon Thai fish sauce
  • 3 large eggs
  • Pinch of salt
  • 3 tablespoons peanut or vegetable oil
  • 2 to 3 cloves garlic, minced
  • 1 cube (2 to 3 ounces) pressed tofu, cut into narrow 1½-inch-long strips
  • ½ pound narrow dried rice noodles, soaked in warm water for 20 minutes and drained
  • ½ pound (scant 4 cups) bean sprouts, rinsed and drained
  • 3 scallions, trimmed, smashed flat with the side of a cleaver, and cut into 1½-inch lengths
  • 1 tablespoon dried shrimp
  • 1 tablespoon salted radish (optional)
  • 1 cup Dry-Roasted Peanuts (see Notes) , coarsely chopped
  • 2 to 4 tablespoons coriander leaves (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 656kcal (33%)
Total Fat 35g (53%)
Saturated Fat 5g (25%)
Cholesterol 168mg (56%)
Total Carbohydrate 67g
Dietary Fiber 7g
Sugars 9g
Protein 25g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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