"Dad's" Pad Thai
A fresh and healthy vegetarian Pad Thai with bean sprouts, rice noodles, and peanuts. Better than most Thai restaurants, this family recipe uses fresh ingredients without the grease.
Ingredients
Equipment Needed
- wok or large skillet
- large pot
Ingredients
Equipment Needed
- wok or large skillet
- large pot
Instructions
- 1
Bring a pot of water to a boil
Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well.
- 2
When the water returns to a boil
When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water.
- 3
Beat the eggs with a pinch of salt in a small bowl
Beat the eggs with a pinch of salt in a small bowl.
- 4
Stir together the lime juice
Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
- 5
Heat the oil in a wok or large skillet over medium
Heat the oil in a wok or large skillet over medium-high heat.
- 6
Fry the garlic for a few seconds
Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove.
- 7
Add the beaten egg
Add the beaten egg, and gently scramble.
- 8
When the eggs have set
When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.
Cook's Notes
This is the best Pad Thai recipe ever. My father's Pad Thai is better than most Thai restaurants! I like it because of all the fresh ingredients, it is not greasy. It's satisfying and healthy. There is no meat in this recipe.
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