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1 servings

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Design: Luka Cvrk, Solucija.com

Pad Thai Noodles


  • 2 quarts water
  • ¾ lbs. mung bean sprouts
  • 6 ounces quarter inch wide rice noodles
  • 3 tablespoons fresh lime juice
  • 3 tablespoons ketchup
  • 1 tablespoon brown sugar
  • ¼ cup fish or soy sauce
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 ½ teaspoons crushed red pepper
  • 2 cups grated carrots
  • 4 large eggs, lightly beaten
  • cup peanuts, chopped
  • 6 whole onion pencils, chopped
  • ¼ lb. tofu or tvp, if desired


In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set them aside to drain well. When water returns to a boil, stir in the rice noodles and cook for 3-5 minutes or until tender but firm. Drain, rinse, and set aside. In a small bowl, mix together the sauce ingredients. Heat oil in wok; add garlic and chile. Stir in carrots, and stir fry for one minute. Push carrots to make a hollow in the center of the wok. Pour beaten eggs into center and quickly scramble them. When they have just set, pour in sauce mixture and stir all together. Add noodles and sprouts. Add tofu. Toss to distribute evenly. Add peanuts and scallions last and serve immediately.

Sweet and Sour Sauce
Mix 1/2 cup brown sugar, 2 tablespoons cornstarch, 1/2 cup cider vinegar, 1 1/2 cups pineapple juice, and 2 tablespoons soy sauce in a saucepan. Cook over medium heat, stir until sauce thickens and becomes clear.