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Asian Pad Thai

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“The most well-known dish in Thailand, this ones a goodie! Not sure if they have ketchup in Thailand but I like to add it in! Don't let the list of ingredients scare you, this is not a hard recipe and well worth making! To save some time you can chop all the ingredients up to one day ahead and refrigerate.”

Ingredients Nutrition


  1. Soak the rice stick noodles noodles in a bowl of warm water for about 12-15 minutes; drain and set aside.
  2. In a small bowl whisk together the chicken broth with sugar, fish sauce, lime juice, ketchup and red pepper flakes; set aside.
  3. Slice the chicken or pork into about 1/4-inch strips, then cut the tofu onto about 1/2-inch cubes; set aside.
  4. In a wok or large frypan heat 1 tablespoon oil over medium heat; add in beaten egg and cook stirring occasionally until scambled and cooked; transfer to a large bowl, then wipe the wok or skillet clean.
  5. Add in 1 tablespoon oil, then increase the heat to medium-high; add in the garlic, whole shrimp and chicken or pork strips; stir-fry until the shrimp is bright pink, then remove everything to the bowl with the egg in it.
  6. Add in the remaining 2 tablesoon oil then add in the tofu and bell peppers; cook stirring occasionally until the tofu begins to brown.
  7. Stir in the noodles; cook for 1 minute or until they start to soften; pour in the prepared sauce mixture; stir-fry until until the noodles are completely cooked and tender.
  8. Return the egg mixture to the wok or skillet; add in bean sprouts and HALF of the green onions; stir until heated through, season with black pepper if desired; remove to a platter or large bowl.
  9. Sprinkle with the peanuts and remaining green onion.

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