Pad Thai
Thailand’s most beloved noodle dish — smoky stir-fried rice noodles with shrimp, egg, tamarind, and roasted peanuts in just 30 minutes.
Few dishes capture the soul of a country quite like Pad Thai. Born on the bustling streets of Bangkok and beloved across the globe, this stir-fried rice noodle dish strikes a perfect balance of sweet, sour, salty, and umami. With a sizzling-hot wok, a handful of pantry staples, and just ten minutes of cooking, you can bring the magic of a Thai street stall straight to your kitchen.
Ingredients
For the Noodles
- ✦200g dried rice noodles (3–5mm wide)
- ✦200g raw shrimp, peeled and deveined
- ✦2 large eggs
- ✦100g firm tofu, cubed (optional)
- ✦3 tbsp neutral oil (vegetable or sunflower)
Pad Thai Sauce
- ✦3 tbsp tamarind paste
- ✦3 tbsp fish sauce
- ✦2 tbsp palm sugar (or brown sugar)
- ✦1 tsp sriracha or dried chilli flakes
- ✦1 tbsp oyster sauce
To Finish & Serve
- ✦100g bean sprouts
- ✦3 spring onions, cut into 3cm pieces
- ✦3 cloves garlic, minced
- ✦60g roasted peanuts, roughly crushed
- ✦2 limes, cut into wedges
- ✦Fresh cilantro to garnish
Step-by-Step Instructions
Soak the Noodles
Place the dried rice noodles in a large bowl and cover with room-temperature water. Soak for 20–30 minutes until pliable and slightly translucent but still firm. Do not use hot water — they will finish cooking in the wok and hot water makes them mushy.
Mix the Sauce
In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, oyster sauce, and sriracha. Taste and adjust — it should be tangy, sweet, and salty in perfect harmony. Set aside ready to hit the wok.
Stir-fry the Shrimp
Heat your wok over the highest flame possible until it begins to smoke. Add 2 tablespoons of oil, then add the garlic and stir for 20 seconds. Add the shrimp and toss vigorously until they curl and turn pink, about 90 seconds. Push to the side of the wok.
Scramble the Eggs
Add the remaining oil to the centre of the wok. Crack in the eggs and let them sit for 10 seconds until the whites just begin to set. Break the yolks and scramble lightly, then toss together with the shrimp before the eggs are fully set.
Add the Noodles & Sauce
Drain the soaked noodles and add them to the wok. Pour over the Pad Thai sauce and toss everything together using tongs. Stir-fry on high heat for 2–3 minutes, letting the noodles soak up the sauce and develop a light char. Add a splash of water if they stick.
Finish & Plate
Fold in the bean sprouts and spring onions — just 30 seconds, you want them to retain some crunch. Plate immediately and scatter with crushed peanuts, fresh cilantro, and a generous squeeze of lime. Serve with extra lime wedges, chilli flakes, and fish sauce on the side.
👨🍳 Chef’s Tips
- ✦The wok must be screaming hot — “wok hei” (breath of the wok) is the smoky magic that makes Pad Thai taste authentic
- ✦Cook in small batches (max 2 portions at a time) — overcrowding cools the wok and steams instead of frying
- ✦Tamarind paste is non-negotiable — ketchup substitutes will make it taste like a tourist version
- ✦Soak noodles in cold water, not hot — they finish cooking in the wok
- ✦Add crushed peanuts at the last second — they should still be crunchy when you eat
🥗 Nutrition Facts
Per Serving
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