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Ingredients
5 ⅓ ounces dried pad Thai rice noodles (see note)
2 tablespoons freshly squeezed lime juice
2 lime wedges for garnish
1 tablespoon light brown sugar
½ teaspoon ground red Thai chilies or cayenne pepper
½ teaspoon paprika
2 tablespoons sweet Thai chili sauce
2 tablespoons soy sauce
1 cup peanut oil
8 green beans, trimmed
1 large egg
¼ cup finely diced red onion
2 baby bok choy, quartered lengthwise
¼ large red bell pepper, cut into julienne
1 cup (lightly packed) thinly sliced Napa cabbage
2 scallions, halved crosswise and quartered lengthwise
½ cup finely diced firm tofu
¼ cup plus 1 tablespoon pad Thai sauce (see note)
¼ cup mixed chopped fresh basil and cilantro leaves
½ to ¾ cup fresh bean sprouts
2 to 4 tablespoons coarsely chopped roasted salted peanuts
Nutritional analysis per serving (2 servings)
88 grams carbs; 93 milligrams cholesterol; 1540 calories; 56 grams monosaturated fat; 40 grams polyunsaturated fat; 21 grams saturated fat; 124 grams fat; 9 grams fiber; 1385 milligrams sodium; 28 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place noodles in a bowl and cover with very hot tap water. Allow to sit for 30 minutes. Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve. Drain noodles well, rinse with cold water and set aside.
- Step 2
Place oil in a wok over medium-high heat, and heat to 325 degrees. Add green beans and fry until wrinkled, about 1 ½ minutes. Transfer beans to a plate, and discard all but 3 tablespoons of oil. Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly. Transfer to a plate and set aside.
- Step 3
To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes. Add noodles and toss until coated with oil and almost softened. Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.
- Step 4
Drizzle in reserved lime juice mixture and toss for 5 seconds. Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts. Transfer to a heated serving platter, and garnish with peanuts and lime wedges. Serve immediately.
Pad Thai noodles and sauce are sold in Asian markets and online.
Private Notes
Comments
This dish is quite sweet and it needs more pepper/cayenne (i suppose it depends upon you pepper.) Next time I will omit the brown sugar, pretty good recipe though.
If I'm going to use a cup of peanut oil I'm just going to get greasy takeout instead. I reduced the oil to 1 TB for the green beans and another 2 TB for the next step and it was just fine and delicious. Had to make homemade pad thai sauce also as I live in Botswana and it's not available. Made the tofu also out of red lentils with a recipe I like. Came together beautifully!
Very nice, made with less sugar, as suggested. Julienned carrots is a nice addition, along with an additional egg. Next time around I'll try cutting the liquids in the sauce, maybe one teaspoon less lime, soy, and chili sauce to see if the dish is a bit dryer and more peanutty.
If I'm going to use a cup of peanut oil I'm just going to get greasy takeout instead. I reduced the oil to 1 TB for the green beans and another 2 TB for the next step and it was just fine and delicious. Had to make homemade pad thai sauce also as I live in Botswana and it's not available. Made the tofu also out of red lentils with a recipe I like. Came together beautifully!
Why 1 cup of peanut oil? A lot was wasted after I saved 3Tbs. Did I miss something? Otherwise, a great hit! Next time, I'll add mushrooms and other veggies.
What is pad Thai sauce? Can’t I just make my own.