Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Soften the noodles according to the package directions (noodles usually need to soak in warm water for about 15 minutes), and drain. Set aside.

Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, add the basil leaves and fry just until crisp, about 1 minute. Lift leaves out with a slotted spoon and drain on paper towels. Add 1 more tablespoon of oil to wok. Add the tofu, chicken or shrimp, salt and paprika, and stir-fry until cooked through and browned, about 3 to 5 minutes. Stir in the eggs and scramble, while shredding them with a spoon, until egg is just set. Transfer everything from wok to a bowl. Wipe out the wok.

Reheat wok and add remaining tablespoon oil. Add the garlic and stirfry until aromas are released, about 10 seconds. Add the vinegar, fish sauce, palm or brown sugar, and heat through. Add the drained noodles and toss until the noodles have absorbed most of the sauce, about 3 minutes. Add the red chile paste, dried shrimp, ground peanuts, bean sprouts, and reserved tofu, chicken or shrimp and eggs, and toss thoroughly.

Transfer the mixture to a platter. Garnish with reserved fried basil leaves, mint leaves, scallions and lime wedges.

IDEAS YOU'LL LOVE

Pad Thai

Recipe courtesy of Trisha Yearwood

Pad Thai

Recipe courtesy of Sandra Lee

Pad Thai

Recipe courtesy of Alton Brown

Pad Thai

Recipe courtesy of Kelsey Nixon

Pad Thai

Recipe courtesy of Paula Deen

Pad Thai

Recipe courtesy of Food Network Kitchen

Pad Thai

Recipe courtesy of Kathleen Daelemans

Shrimp Pad Thai

Recipe courtesy of The Asian Experience

Shrimp Pad Thai

Recipe courtesy of Wolfgang Puck

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking