Pad Thai – classic Thai stir-fried noodles
Dinner

Pad Thai – classic Thai stir-fried noodles

Thailand's most famous noodle dish: stir-fried rice noodles with tamarind, fish sauce, lime, peanuts, and fresh bean sprouts. Quick everyday food from the street kitchen.

TraditionalEverydayQuickDinnerLunchDairy-free
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Rate:
30 min total
2 servings
Easy

Ingredients

servings

  • Pad Thai

    • 200 g Dried rice noodles (about 5 mm wide)
    • 2 spsk Tamarind paste
    • 2 spsk Fish sauce
    • 1 spsk Palm sugar or brown sugar
    • 2 stk Eggs
    • 200 g Prawns or sliced chicken breast
    • 2 fed Garlic, finely chopped
    • 150 g Fresh bean sprouts
    • 3 stk Spring onions, sliced diagonally
    • 50 g Roasted peanuts, roughly chopped
    • 1 stk Lime, cut into wedges
    • 2 spsk Neutral oil

Instructions

  1. 1

    Soak the noodles

    1. Soak the rice noodles in a bowl of lukewarm water for 15 min until pliable but still firm. Drain.
    15 min
    Bowl
  2. 2

    Make pad thai sauce

    1. Stir tamarind paste, fish sauce, and palm sugar together in a small bowl until the sugar dissolves.
    2 min
    Bowl
  3. 3

    Cook the protein

    1. Heat oil in a wok or large pan over high heat. Stir-fry prawns/chicken for 2–3 min until cooked through. Remove.
    3 min
    Wok
  4. 4

    Stir-fry noodles and sauce

    1. Stir-fry garlic in the wok for 30 sec. Add the drained noodles and pour over the sauce. Toss for 1–2 min until the noodles absorb the sauce.
    2. Push noodles to one side, crack the eggs directly into the wok and scramble until just set. Fold into the noodles.
    3. Add the cooked protein, bean sprouts, and half the spring onions. Toss quickly for 30 sec.
    5 min
    Wok

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in a sealed container in the fridge. The noodles will lose some texture.

Tips

Preparation

  • • Use good-quality rice noodles — thin vermicelli types are too fragile for pad thai.

Cooking

  • • High heat and quick tossing is the key. The noodles should fry, not steam.

Serving

  • • Serve with lime, extra peanuts, and chili flakes. Traditionally pad thai is eaten with a fork and spoon.

Author

N

Nordmad

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Comments

Author

N

Nordmad