Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
45 min
30 min
15 min
4 servings



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.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Thai Lettuce Wraps

Recipe courtesy of Ree Drummond

Thai Chicken Soup

Recipe courtesy of Food Network Kitchen

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Spicy Thai Red Curry Chicken Casserole

Recipe courtesy of Katie Lee

Hot and Sour Thai Soup: Tom Yum Goong

Recipe courtesy of Tyler Florence

Whole30 Thai Curry Veggie Noodles with Chicken

Recipe courtesy of Food Network Kitchen

Pad Thai

Recipe courtesy of Trisha Yearwood

Pad Thai

Recipe courtesy of Alton Brown

Pad Thai

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories