Pad Thai classic stir-fried noodles (Pad thai) from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (page 124) by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chile-vinegar sauce (Nam som)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on January 14, 2023

    Bizarrely tasteless.

  • peaceoutdesign on January 01, 2021

    I didn't find all this was too much for the wok and it fed 4 perfectly. It was a little disappointing, it lacked the redness that colors most Thai...paprika? the ratios of ingredients seemed close to authentic but I suppose there are as many ways to make Phad Thai as there is lasagna, a burger...

  • twoyolks on January 22, 2013

    This much pad Thai is probably too much for a home wok. I'd recommend a half recipe. Also, I think marinating the meat and tofu would go well. In the future, I'd probably use chicken over pork.

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Reviews about this recipe

  • Leite's Culinaria

    There are a lot of pad Thai recipes out there. Wait. Let us rephrase that. There are a lot of Americanized, pathetic, imposter pad Thai recipes out there. Not this one.

    Full review
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