Pad Thai
Pad Thai
Ingredients
- 250 g dried rice noodles
- 1 teaspoon Thai chilli powder, to serve
- 4 lime wedges, to serve
For the Pad Thai Sauce
- 2 1/2 tablespoons tamarind puree
- 3 1/2 tablespoons brown sugar
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
For the Stir Fry
- 3 tablespoons neutral oil
- 4 garlic cloves, finely chopped
- 1 small onion, sliced
- 200 g chicken thigh, thinly sliced
- 150 g prawn tails, peeled and deveined
- 3 spring onions, cut into 3cm pieces, white and green parts separated (or a handful of garlic chives)
- 2 eggs, lightly whisked
- 1 1/2 cups beansprouts, plus extra for serving
- 1/2 cup firm tofu, sliced into strips
- 1/3 cup finely chopped peanuts, plus extra for serving
Instructions
- 1
Soak the dried rice noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop the cooking. Set aside.
⏱️ 5 min
- 2
In a small bowl, mix together all of the Pad Thai sauce ingredients (tamarind puree, brown sugar, fish sauce, and oyster sauce) until well combined. Set aside.
⏱️ 2 min
- 3
Heat the neutral oil in a wok or large frying pan over high heat.
⏱️ 1 min
- 4
Add the finely chopped garlic and sliced onion to the hot wok and stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the thinly sliced chicken thigh and cook, stirring frequently, until almost done.
⏱️ 3 min
- 6
Then, add the peeled and deveined prawn tails and the white parts of the spring onion to the wok. Continue to stir-fry for 1-2 minutes until prawns are almost cooked.
⏱️ 2 min
- 7
Push everything to one side of the wok to create a clear space. Pour in the lightly whisked eggs into the clear space.
⏱️ 1 min
- 8
Scramble the eggs until just set, then mix everything together in the wok.
⏱️ 1 min
- 9
Add the beansprouts, sliced firm tofu, soaked rice noodles, and the prepared Pad Thai sauce to the wok.
⏱️ 1 min
- 10
Toss gently but thoroughly until everything is evenly coated with the sauce.
⏱️ 2 min
- 11
Stir through the green parts of the spring onion and the finely chopped peanuts.
⏱️ 1 min
- 12
Continue to cook for another 1–2 minutes, tossing constantly, until heated through and well combined.
⏱️ 2 min
- 13
Transfer the Pad Thai to a serving plate. Top with extra beansprouts, extra finely chopped peanuts, a sprinkle of Thai chilli powder, and a generous squeeze of fresh lime from the lime wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Thai
- 250 g dried rice noodles
- 1 teaspoon Thai chilli powder, to serve
- 4 lime wedges, to serve
For the Pad Thai Sauce
- 2 1/2 tablespoons tamarind puree
- 3 1/2 tablespoons brown sugar
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
For the Stir Fry
- 3 tablespoons neutral oil
- 4 garlic cloves, finely chopped
- 1 small onion, sliced
- 200 g chicken thigh, thinly sliced
- 150 g prawn tails, peeled and deveined
- 3 spring onions, cut into 3cm pieces, white and green parts separated (or a handful of garlic chives)
- 2 eggs, lightly whisked
- 1 1/2 cups beansprouts, plus extra for serving
- 1/2 cup firm tofu, sliced into strips
- 1/3 cup finely chopped peanuts, plus extra for serving
Instructions
- 1
Soak the dried rice noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop the cooking. Set aside.
⏱️ 5 min - 2
In a small bowl, mix together all of the Pad Thai sauce ingredients (tamarind puree, brown sugar, fish sauce, and oyster sauce) until well combined. Set aside.
⏱️ 2 min - 3
Heat the neutral oil in a wok or large frying pan over high heat.
⏱️ 1 min - 4
Add the finely chopped garlic and sliced onion to the hot wok and stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 5
Add the thinly sliced chicken thigh and cook, stirring frequently, until almost done.
⏱️ 3 min - 6
Then, add the peeled and deveined prawn tails and the white parts of the spring onion to the wok. Continue to stir-fry for 1-2 minutes until prawns are almost cooked.
⏱️ 2 min - 7
Push everything to one side of the wok to create a clear space. Pour in the lightly whisked eggs into the clear space.
⏱️ 1 min - 8
Scramble the eggs until just set, then mix everything together in the wok.
⏱️ 1 min - 9
Add the beansprouts, sliced firm tofu, soaked rice noodles, and the prepared Pad Thai sauce to the wok.
⏱️ 1 min - 10
Toss gently but thoroughly until everything is evenly coated with the sauce.
⏱️ 2 min - 11
Stir through the green parts of the spring onion and the finely chopped peanuts.
⏱️ 1 min - 12
Continue to cook for another 1–2 minutes, tossing constantly, until heated through and well combined.
⏱️ 2 min - 13
Transfer the Pad Thai to a serving plate. Top with extra beansprouts, extra finely chopped peanuts, a sprinkle of Thai chilli powder, and a generous squeeze of fresh lime from the lime wedges.
⏱️ 1 min