ThaiBowlsChickenCuisineMainsMeatQuick & Easy

Pad Thai

10 mins Cook
Scroll to recipe
pad thai nomnomwow

This is a Pad Thai recipe that truely stacks as much as incredible Thai restaurants yet is definitely possible for every home cook dinner with only a journey on your every day grocery store. With the slippery noodles, signature sweet-savoury flavour, sprinkle of peanuts and tang from lime, this is a Thai food preferred for right cause!

Pad Thai Recipe

Pad Thai is one of the international’s maximum cherished noodle dishes. together with Thai green Curry and red Curry, this is the dish via which every Thai restaurant is measured. In truth, i used to be searching for the “best” Thai eating place in my area simply final week and it introduced me plenty enjoyment that Pad Thai changed into the baseline of a favourable or unfavorable score for nearly each overview!

What is Pad Thai?

Pad Thai is a Thai noodle stir fry with a sweet-savoury-bitter sauce scattered with beaten peanuts. It’s made with thin, flat rice noodles, and almost continually has bean sprouts, garlic chives, scrambled egg, company tofu and a protein – the maximum popular being chicken or prawns/shrimp.

Authentic Pad Thai

Authentic Pad Thai on the streets of Thailand has a awesome fishy/prawny “funk” (which sounds thoroughly unappetising however is really absolutely addictive and the very essence of proper Thai street meals). If genuine is what you’re after, try this Prawn/Shrimp model I shared from Spice i’m Thai eating place.

On the opposite stop of the spectrum, a brief Google is all it takes to find a myriad of simple westernised versions which might be typically made with no longer plenty more than some thing bitter (vinegar, lime juice), soy sauce and sugar. those recipes will not taste like any Pad Thai you’ve had from a restaurant.

This recipe I’m sharing nowadays lies in the center between hardcore proper model (which even I locate borderline too fishy) and very simple westernised recipes that generally tend to lack the proper depth of flavour and are generally too sweet.

It without a doubt stacks up in your favorite Thai takeout – besides much less oily (restaurants tend to apply loads of oil) – but you may no longer want to seek within the dark corners of an Asian store to find the ingredients.

What is Pad Thai Sauce made of?

Pad Thai Sauce is made with fish sauce, oyster sauce, brown sugar and tamarind.

Tamarind is the ingredient this is the heart and soul of Pad Thai sauce, giving the sauce the bitter flavour that Pad Thai is known for. It’s an ingredient utilized in South East Asian cooking, like this Malaysian beef Rendang.

true Pad Thai is made with Tamarind pulp which comes in a block (size of a soap bar) that is then soaked in hot water, then pressed thru a sieve to make tamarind puree.

To make lifestyles easy, i take advantage of prepared made tamarind puree which is offered at supermarkets here in Australia. Or Asian stores, manifestly (and it’s less expensive).

Believe it or not, a great substitute is ketchup. With a few tweaks to the recipe, you can achieve a similar, extremely good outcome!

The Noodles

Pad Thai is made with flat dried rice noodles which can be found in everyday supermarkets.

I suggest Chang’s “Thai fashion” rice noodles instead of the actual Thai emblem rice noodles (Erawan Rice Sticks – red percent under) that are bought at supermarkets.

Chang’s are much less vulnerable to breaking and require simply 5 minutes of soaking in hot water.

The Erawan Rice Sticks are a long way greater vulnerable to breaking whilst stir frying.

Other Ingredients in Pad Thai

Here are greater ingredients which are very Pad Thai-centric: firm tofu and garlic chives.

You’ll find company tofu at the supermarket too – cross for the firmest plain tofu you could locate (read the label, provide the packet a squeeze to check). Don’t even consider attempting this with gentle tofu – it will just definitely disintegrate!

Garlic chives are the huge brother of everyday chives. They flavor like garlicky chives (I understand, you’re shocked right? 😂) and are shaped like blades of grass. those are also sold at supermarkets right here in Australia (with the alternative fresh herbs). Sub with more garlic and inexperienced onions if you could’t find them.

How to Make Pad Thai

Once you’ve gathered the ingredients, the making part is actually very straight forward!

As with all stir fries, make sure you have all the ingredients prepared and ready to toss into the wok or skillet because once you start cooking, things move fast!

I cannot believe how I’ve just written about Pad Thai without barely pausing for a breathe.

I’m going to stop here before I run out of space for the recipe. 

So – meet your new favourite Pad Thai recipe. The one you will make over and over again, any night of the week, just by popping into Woolies on the way home. WHOOOOT!!!!! – Nagi xx

Pad Thai

Pad Thai

Pad Thai is one of the international’s maximum cherished noodle dishes. together with Thai green Curry and red Curry, this is the dish via which every Thai restaurant is measured. In truth,
prep time
20 mins
cooking time
10 mins
total time
30 mins



  • 125 g / 4oz Chang’s Pad Thai dried rice sticks (Note 1)

  • SAUCE:

  • 1 1/2 tbsp tamarind puree (Note 2)

  • 3 tbsp (packed) brown sugar

  • 2 tbsp fish sauce (Note 3)

  • 1 1/2 tbsp oyster sauce (Note 4)


  • 2 – 3 tbsp vegetable or canola oil

  • 1/2 onion , sliced (brown, yellow)

  • 2 garlic cloves , finely chopped

  • 50 g/5oz chicken breast (or thigh) , thinly sliced

  • 2 eggs , lightly whisked

  • 1 1/2 cups of beansprouts

  • 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons (see photo)

  • 1/4 cup garlic chives , cut into 3cm / 1 1/4″ pieces

  • 1/4 cup finely chopped peanuts


  • Lime wedges (essential)

  • Ground chilli or cayenne pepper (optional)

  • More beansprouts


Place noodles in a large bowl, pour over plenty of boiling water. Soak for five mins, then drain in a colander and quick rinse under bloodless water. Don’t leave them sitting around for more than 5 – 10 minutes.
Mix Sauce in small bowl.
Heat 2 tbsp oil in a big non stick pan (or properly pro skillet) over excessive heat. add garlic and onion, cook for 30 seconds.
Add chicken and prepare dinner for 1 1/2 minutes until on the whole cooked via.
Push to 1 facet of the pan, pour egg in on the alternative side. Scramble the usage of the wood spoon (add touch of more oil if pan is too dry), then blend into chicken.
Add bean sprouts, tofu, noodles then Sauce.
Toss lightly for about 1 1/2 minutes till Sauce is absorbed with the aid of the noodles.
Add garlic chives and 1/2 the peanuts. Toss thru quick then put off from heat.
Serve right away, sprinkled with final peanuts and lime wedges on the facet, with a sprinkle of chilli and a handful of extra beansprouts on the facet if preferred (this is the Thai manner!). Squeeze over lime juice to taste before consuming.


I’ve tried every rice stick sold at supermarkets in Australia. Chang’s is the best – it’s less prone to breaking when it’s tossed in the pan. See photo in post. If you can’t find Chang’s, use another that is 2 – 3 mm / 0.1 ” thick. Avoid wider rice noodles, they are more prone to breaking. If using the the Erawan brand rice noodles (see photo in post), soak in room temp tap water for 40 – 45 minutes until noodles are silky but still a touch firm. DO NOT follow the packet directions to boil – they disintegrate in the pan! 125g doesn’t sound like much noodles but they expand when soaked. 2. Tamarind is the heart and soul of Pad Thai. The authentic version starts with tamarind pulp which needs to be soaked then strained. Puree is sold in a jar at supermarkets (Asian section), far easier! It’s a scoopable soft paste It can be labelled as Tamarind Puree, Concentrate or Paste. In Australia it’s sold at Woolies, Coles, Harris Farms (Asian section) as well as Asian stores. There’s a few different ones on Amazon US – here is the cheapest one. Use leftovers for Beef Rendang !
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

ThaiBakedChickenCuisineEverything ElseMainsMeatQuick & Easy

Quick Dinner - Thai Meatballs

25 mins Cook