Top | Matthew Amster-Burton

Pad Thai for Kids, Beginners, or the Impatient

(recipe, Matthew Amster-Burton)


This may be made prior to making Pad Thai for Adventurous Kids and Patient Adults, or separately. Only you know what your kids will eat, so consider throwing in garlic, shallots, or shrimp. Despite the flippant title, this is really, really good and indisputably pad Thai. The recipe was adapted from Cook's Illustrated, July 2002.


  1. 2 tsp. peanut oil
  2. 1 large egg
  3. 4 oz. rice-stick noodles, soaked in hot tap water for 20 minutes, then drained
  4. ΒΌ cup Pad Thai Sauce or jarred pad Thai sauce, such as Maesri
  5. Chopped peanuts, for serving
  6. Lime wedges, for serving


  1. Heat the peanut oil over medium-high heat in a large nonstick skillet until shimmering. Add the egg and scramble vigorously until nearly cooked, about 15 seconds. Add the noodles and pad Thai sauce and cook, tossing with two wooden spoons, until the sauce is nearly all absorbed and the noodles are tender and well coated, about 2 minutes. Serve immediately with chopped peanuts for sprinkling and lime wedges for squeezing.


Read more in Matthew Amster-Burton's column about the art of making pad Thai.