Pad Thai Noodles

Pad Thai Noodles

Sorry the picture sucks… I couldn’t wait to eat it!

There is an amazing restaurant in my hometown called Pad Thai. Believe it or not, their pad thai noodle dish is absolutely TO DIE FOR.  I am not really sure why I haven’t just asked them for their recipe yet, next time I go I certainly will. For now, my never ending quest is to duplicate the delicious flavors in their signature dish. I am pretty sure if I am ever on death row, I would request Pad Thai pad thai noodles. They are that good. I promise. Anyway, here was my most recent attempt, which turned our relatively decent, and I actually pretty much followed the recipe as is!




1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
One additional ingredient I did add was 2 tablespoons of sugar. The delicious pad thai noodles I spoke of have a distinct sweetness to them that I love.

Follow along, PLEASE

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Garnish with crushed peanuts, chopped green onions and wedge of lemon.

Click here to check out the original recipe.

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