Pad Thai

By Chad Carns

Make Pad Thai at home with my simple take on a deliciously flavorful dish.

I discovered Pad Thai a few years after I moved to NYC. Once I tried it I was hooked. Something about cooking noodles with eggs, chili and lime just makes me happy. You can simplify the dish by using what you have in your kitchen. I cooked Pad Thai with fresh spaghetti one day and loved it! Use dry spaghetti if that’s all you have in the kitchen. It works! Trust me.



2 T peanut oil
2 eggs, lightly beaten
4 oz rice noodles, soaked in warm water then drained
2 T lime juice
2 t chili sauce
1/4 c soy sauce
1/2 c carrot, julienned
1 c bean sprouts
1 c cabbage, shredded
8 basil leaves
1 t sugar





1/3 c peanuts, chopped
1 T scallions, thinly sliced



Heat peanut oil in a large skillet. Stir in eggs and noodles. Fry and stir for 2 minutes. Add remaining ingredients. Fry and stir for 4 minutes. Top with peanuts and scallions.

Pad Thai
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level5
Time 4
Impress Your Date 7

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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