Pad Thai noodles

    45 min

    This popular Thai chicken and noodle dish has a delicate balance of spicy, sweet, salty and sour flavours. This recipe is based on a traditional Bangkok-style version of the dish. It is not swimming in sauce like many Western versions found in restaurants. The dish is full of flavour with a light coating of delicious sauce in every bite. Serve with lime wedges, fish sauce, sugar, chilli flakes and vinegar on the table so guests can individually adjust tastes.

    1 person made this

    Serves: 4 

    • 200g thick rice noodles
    • 2 tablespoons vegetable oil
    • 2 tablespoons raw peanuts, or more to taste
    • 6 Thai chilli peppers, seeded and minced, or more to taste
    • 1 shallot, minced, or more to taste
    • 3 cloves garlic, minced, or more to taste
    • 450g boneless chicken breasts, cut into thin strips
    • 75g extra-firm tofu, cut into matchsticks
    • 2 1/2 tablespoons caster sugar
    • 2 tablespoons tamarind paste
    • 1 1/2 tablespoons fish sauce
    • 1/2 teaspoon ground white pepper, or to taste
    • 1 egg
    • 120g large prawns - peeled, deveined and tails removed (optional)
    • 75g beansprouts (optional)
    • 50g chopped fresh chives (optional)
    • 1 lime, juiced

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
    2. Heat a wok or large pan over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
    3. Stir chilli peppers, shallot and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the centre and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
    4. Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in prawns; cook until opaque, 2 to 3 minutes. Add roasted peanuts, beansprouts, chives and lime juice; cook and stir until flavours combine, 1 to 2 minutes more.


    Substitute peanut oil for the vegetable oil if desired. Substitute 1/2 teaspoon crushed chilli flakes for the Thai chilli peppers if desired. Substitute pork for the chicken if preferred.

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