Pad Thai

Name: Pad Thai
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2 servings
Ingredients: 200 g Rice noodles; 10 Shrimp; 100 g Firm tofu; 2 Eggs; 2 handfuls Bean sprouts; 0.5 handful Garlic chives; 3 tbsp Roasted peanuts; 3 tbsp Cooking oil; 1 Lime; 1 tbsp Dried shrimp; 2 tbsp Tamarind paste; 2 tbsp Fish sauce; 2 tbsp Palm sugar; 0.5 tsp Chili flakes

Thailand's beloved street-food noodle dish — rice noodles stir-fried with shrimp, tofu, and egg in a tangy tamarind sauce. Bean sprouts and chives add crunch; peanuts and lime finish it bright and nutty.

Ingredients

2servings

Rice noodles · flat pad thai noodles, pre-soaked200 g
Shrimp · or chicken/pork10
Firm tofu · cubed100 g
Eggs2
Bean sprouts2 handfuls
Garlic chives · 5cm lengths0.5 handful
Roasted peanuts · coarsely chopped, garnish3 tbsp
Cooking oil3 tbsp
Lime · to serve1
Dried shrimp · optional, chopped1 tbsp
Pad thai sauce
Tamarind paste2 tbsp
Fish sauce2 tbsp
Palm sugar · or brown sugar2 tbsp
Chili flakes · Thai, optional0.5 tsp

Steps

Soak the rice noodles in lukewarm water for 30 minutes until pliable but still firm. Mix tamarind, fish sauce, palm sugar, and chili flakes into a sauce.
⏲ 30 min
Heat oil and fry the tofu until golden, then add the shrimp to cook through; push to one side.
⏲ 3 min
Crack the eggs into the cleared space and lightly scramble.
⏲ 1 min
Add the soaked noodles and sauce, and stir-fry fast over high heat. Splash in a little water if the noodles stick.
⏲ 3 min
Add the bean sprouts, chives, and half the peanuts; toss just 30 seconds to keep them crisp.
⏲ 1 min
Plate, top with the remaining peanuts and sprouts, and serve with a lime wedge.

Tips & Variations

Variations

Vegetarian pad thai: Use soy sauce/salt instead of fish sauce, and tofu/mushrooms for the shrimp.
Pad thai goong: The classic loaded with shrimp.
Egg wrap: Street-stall style, the noodles wrapped in a thin egg omelet.
Chicken/pork: Swap the shrimp for thinly sliced meat.

Tips

Soak, don't boil the noodles so they don't turn mushy when stir-fried; hit the pan while still firm.
The sauce is all about balancing sour (tamarind), salty (fish sauce), sweet (palm sugar); adjust the sourness with lime before eating.
High heat, fast — overcooking makes the noodles gummy. Add water a tablespoon at a time if they stick.
Add sprouts and chives last to keep them crunchy.
Peanuts and lime are traditionally added at the table, to taste.

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