Pad Thai


(1 vote) 3 1

This classic Thai dish has a sweet ginger sauce that is accented by lime juice and peanuts. It's delicious on its own, but feel free to add chicken or tofu for a more filling meal.

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  • 1 16 oz. pkg. of thin spaghetti
  • 1/4 C. soy sauce
  • 3 Tbs. chili sauce
  • 1 Tbs. sugar
  • 3/4 C. water
  • 3 Tbs. oil
  • 1 red pepper, thinly sliced
  • 1 clove garlic, minced
  • 1 Tbs. peeled, grated ginger root
  • 1 bunch green onions, chopped, reserve 1/4 C. for garnish
  • 2 large eggs, beaten
  • 2 C. washed bean sprouts
  • 1 small tomato, cut in wedges
  • 1 C. chopped dry roasted peanuts
  • 1 Tbs. cilantro, chopped
  • Crushed red pepper (optional)
  • Lime wedges

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Cook spaghetti. Set aside, but keep warm. It a small bowl, combine soy sauce, chili sauce, sugar and water. Set aside. Add olive oil to skillet and cook pepper, garlic, ginger and onions over medium heat for about 7 minutes or until tender and browned. Push the vegetables to the side of the skillet, and in the same pan over medium heat, add eggs. Cook until set, but moist, then mix in vegetables, bean sprouts and soy mixture. Heat to boiling. Add spaghetti and tomato and toss to coat with sauce. Heat through. Spoon spaghetti onto platter and sprinkle peanuts, green onions, cilantro, red pepper on top. Garnish with lime wedges.

Yield: 6 servings

Reviews (1)

  • This is a wonderful dish but the recipe above does not include chicken and shrimp which is traditionally in Pad Thai. It would have been good for this submission to have that as an option.

    Flag as inappropriate Bethevia  |  October 6, 2008

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