Pad Thai (sallye)

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sallye bates


This is a great vegetarian recipe from Still Life with Menu Cookbook.

Can also be adapted to include meat or seafood.



★★★★★ 1 vote

4 to 6
20 Min
30 Min
Stove Top


  • 6 oz
    uncooked rice noodles
  • 5 Tbsp
    soy sauce
  • 2 Tbsp
    peanut butter
  • 1 Tbsp
    dark brown sugar
  • 1 Tbsp
    peanut or canola oil
  • 3 large
  • 6 stalk(s)
    scallions or green onions
  • 1 lb
    fresh mung bean sprouts
  • 3 medium
    garlic cloves
  • 1 tsp
    crushed red pepper
  • 1 lb
    firm tofu
  • 1/2 c
    cider vinegar
  • 1-1/2 c
    toasted chopped peanuts
  • 2 medium
    fresh lime cut into quarters



  1. In large saucepan over medium high heat, bring 8 or more cups water to a rolling boil. Add the noodles and continue to cook for 3-5 minutes. Remove from heat, drain and rinse in cold running water, then drain again. Set aside
  2. Beat eggs until well blended and set aside.

    Cut the tofu into small bite-sized cubes and set aside

    Peel and thinly slice the garlic cloves, set aside.

    Cut the scallions or green onions into 1-1/2" lengths (using white and green parts) and set aside.

    Combine the soy sauce, peanut butter and brown sugar in a bowl and whisk until it becomes a smooth uniform paste; set aside
  3. Heat a wok or a large heavy skillet (cast iron works great) over medium high heat. Add a tablespoon of oil, wait a minute then add the beaten eggs. Cook, stirring constantly until the eggs are dry. Remove eggs and set aside.
  4. Using same pan, add 2 tablespoons oil, allow to re=heat until it begins to barely smoke. Add scallions or onions, bean sprouts, garlic and red pepper. Stir fry for a minute or so, stirring constantly using a wooden spoon.

    Add the tofu and continue to stir fry for 2-4 more minutes until tofu has absorbed some of the liquid.
  5. Add the cooked drained noodles to the wok or skillet, using a fork to blend the noodles into the liquid mixture.

    Continue to stir fry for about 5 more minutes, stirring with wooden spoon or fork.

    Add the peanut butter paste, along with the vinegar. Stir and cook several more minutes.

    Stir in the cooked egg.

    Try to get all ingredients uniformly coated and blended.
  6. Serve immediately, topped with peanuts and accompanied by generous wedges of lime.

    Cooked peeled and deveined shrimp can be substituted for the tofu.

    Cooked pork tenderloin cut into bite sized cubes can also be substituted for tofu.

Printable Recipe Card


Course/Dish: Pasta Other Main Dishes
Main Ingredient: Pasta
Regional Style: Thai
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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