Pad Thai (Thai fried noodles with pork)

    45 min

    If you want to make authentic Pad Thai, some of the ingredients are hard to find outside Thailand. Here is a simplified recipe with ingredients that are easy to find.

    2 people made this

    Serves: 4 

    • For the sauce
    • 250ml tamarind juice, ready made or homemade (see footnote)
    • 250g palm sugar
    • 250ml water
    • 120ml fish sauce
    • 1 teaspoon salt
    • For the Pad Thai
    • 350g thin rice noodles
    • 3 tablespoons vegetable oil
    • 3 garlic cloves, minced
    • 2 shallots, minced
    • 60g salted radish (available at Asian grocery stores)
    • 75g pork loin, cut into thin strips
    • 100g firm tofu, cut into thin strips
    • 60ml water
    • 100ml Pad Thai sauce
    • 2 tablespoons oil
    • 2 eggs, lightly beaten
    • 400g soya bean sprouts
    • For the garnish
    • 100g coarsely chopped peanuts
    • 3 to 4 spring onions, sliced thinly
    • 1 lime, cut into 6 wedges
    • dried chilli flakes (optional)

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

    1. For the Pad Thai sauce, mix all the sauce ingredients in a saucepan and simmer on low heat until it has a syrupy consistency, about 1 hour, stirring occasionally.
    2. Soak the rice noodles in cold water for at least 1 hour until they are white and pliable. Drain the pasta well before cooking.
    3. In a wok or large frying pan, heat 3 tablespoons oil on high heat and fry garlic and shallots. Add the radish, pork and tofu and fry till meat is browned. Add the drained pasta and stir well so that they do not stick together. Pour in the water and cook until the water has been absorbed, stirring. Add the Pad Thai sauce and keep stirring.
    4. Taste and if the pasta is not seasoned enough, add more sauce. If the pasta is still a little hard, add a little more water.
    5. With the heat still on high, push the noodles to one side. Add 2 tablespoons of oil on the other side and add the eggs. Cook like scrambled eggs. Once they are set, stir them quickly into the noodles then stir in 2/3 of the bean sprouts.
    6. Arrange the Pad Thai on a serving plate and sprinkle with peanuts and spring onions. Arrange limes, the remaining soybean sprouts and chili flakes on the side.


    You can either buy ready-made tamarind juice or make it yourself. To make your own, buy tamarind paste. For 250ml tamarind juice, mix 100g paste and mix with 375ml hot water. Let stand for a few minutes. Then use your fingers to separate pulp and seeds into a thin paste. Let stand for another 20 minutes. Press strain mixture through a sieve, pressing out as much liquid as possible. Store the juice in a jar in the refrigerator.

    Recently viewed

    Reviews & ratings
    Average global rating: