Pad Thai

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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1 (16-ounce) package rice noodles

2 tablespoons canola oil, divided

2 large eggs, beaten

1 tablespoon brown sugar

3 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon chile sauce

1 tablespoon lime juice

1 tablespoon chopped garlic

1/2 cup chicken broth

1 carrot, grated

4 scallions, sliced thin (reserve 1 scallion for Round 2 Recipe Coconut Chicken Soup)

2 cups bean sprouts

1/4 cup peanuts, coarsely chopped, for garnish

1/4 cup fresh cilantro, roughly chopped, for garnish


  1. Bring a large pot of water to a boil and turn off the heat. Add the rice noodles and let them soften, about 2 to 3 minutes. Drain. (Reserve 1 cup cooked noodles for Online Round 2 Recipe Summer Rolls.)
  2. In a wok or a large skillet over high heat, add 1 tablespoon oil. When it is hot, add the eggs and cook until they are firm. Remove them from the pan and let them cool a bit. Roughly chop them and set aside.
  3. In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth. Set side.
  4. Add the remaining 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute. Add the reserved eggs and sauce, stirring to coat everything completely. Cook for another minute. Serve garnished with peanuts and cilantro.
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