Pad Thai — Thailand’s Most Beloved Noodle Dish

🇹🇭 Thai Classic

Pad Thai

Thailand’s most beloved noodle dish — smoky stir-fried rice noodles with shrimp, egg, tamarind, and roasted peanuts in just 30 minutes.

⏱ 20 min prep🍳 10 min cook👥 2 servings⭐ Medium🔥 520 kcal

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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.

⏱

Prep Time

20 min

🍳

Cook Time

10 min

⏰

Total

30 min

👥

Servings

2 people

⭐

Difficulty

Medium

🌍

Cuisine

Thai

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

1

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.

2

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.

3

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.

4

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.

5

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.

6

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

520

Calories

68g

Carbs

28g

Protein

18g

Fat

3g

Fiber

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Chicken Teriyaki — Japan’s Perfect Weeknight Glaze

🇯🇵 Japanese Classic

Chicken Teriyaki

Japan’s most beloved weeknight dinner — tender chicken glazed in a rich, sweet-savory teriyaki sauce, ready in just 30 minutes.

⏱ 10 min prep🍳 20 min cook👥 4 servings⭐ Easy🔥 420 kcal

↓ Jump to Recipe

Few dishes capture the essence of Japanese home cooking quite like Chicken Teriyaki. Originating from the ancient technique of teri (glaze) and yaki (grill), this iconic dish transforms humble chicken thighs into something extraordinary. A silky, caramelized sauce of soy, mirin, and sake coats every bite, delivering that perfect balance of sweet and savory that has made teriyaki a global sensation.

⏱

Prep Time

10 min

🍳

Cook Time

20 min

⏰

Total

30 min

👥

Servings

4 people

⭐

Difficulty

Easy

🌍

Cuisine

Japanese

Ingredients

For the Chicken

✦800g boneless, skin-on chicken thighs
✦1 tbsp neutral oil (sunflower or vegetable)
✦Salt and white pepper to taste

For the Teriyaki Sauce

✦80ml soy sauce (preferably Japanese)
✦80ml mirin
✦60ml sake (or dry sherry)
✦2 tbsp caster sugar
✦2 cloves garlic, grated
✦1 tsp fresh ginger, grated

To Serve

✦400g Japanese short-grain rice, steamed
✦2 spring onions, finely sliced
✦1 tbsp toasted sesame seeds
✦Pickled ginger (optional)
✦Steamed broccoli or bok choy (optional)

Step-by-Step Instructions

1

Make the Teriyaki Sauce

Combine soy sauce, mirin, sake, sugar, grated garlic, and ginger in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened. Remove from heat and set aside.

2

Prepare the Chicken

Pat the chicken thighs completely dry with kitchen paper — this is essential for a proper sear. Score the skin a few times with a sharp knife to prevent curling. Season lightly with salt and white pepper on both sides.

3

Sear the Chicken

Heat oil in a large heavy-based frying pan or cast-iron skillet over medium-high heat. Place chicken thighs skin-side down and press lightly with a spatula. Cook undisturbed for 7–8 minutes until the skin is deeply golden and crispy. Flip and cook for a further 5 minutes.

Chicken thighs searing in cast iron skillet

4

Glaze with Teriyaki Sauce

Reduce heat to medium-low. Pour the teriyaki sauce over the chicken. Spoon and baste continuously as the sauce bubbles and reduces, coating the chicken in a gorgeous, lacquered glaze. Cook for 3–4 minutes until the sauce has thickened and the chicken is cooked through (internal temperature 75°C / 165°F).

5

Rest and Slice

Transfer the glazed chicken to a cutting board and rest for 3 minutes. This allows the juices to redistribute, keeping every bite moist and tender. Slice diagonally into thick, glossy pieces — you’ll see the caramelized crust on the outside and juicy meat inside.

Basting chicken with glossy teriyaki glaze

6

Plate and Serve

Mound steamed Japanese rice in warm bowls. Fan the teriyaki chicken slices over the rice. Drizzle any remaining pan glaze over the top, then scatter with sliced spring onions and a generous pinch of toasted sesame seeds. Serve immediately with pickled ginger on the side.