Pad Thai recipe

    45 min

    I love Thai food, so it comes from a very good Thai restaurant I know in Edinburgh.

    Aberdeenshire, Scotland, UK
    27 people made this

    Serves: 4 

    • 2 tablespoons cooking oil, divided
    • 1 tablespoon chopped garlic
    • 1 tablespoon chopped shallots
    • 120ml water
    • 4 tablespoons tamarind juice
    • 2 tablespoons sugar
    • 1 tablespoon fish sauce (nam pla)
    • 6 to 8 raw prawns, shelled and deveined
    • 1 egg
    • 350g rice noodles, soaked in water for 3 minutes
    • 2 tablespoons ground roasted peanuts
    • 1 spring onion, finely chopped
    • 30g bean sprouts
    • 1 tablespoon chilli flakes
    • lemon wedges, to serve

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

    1. Fry the garlic and shallots in 1 tablespoon of oil over a medium heat until fragrant. Add the water, tamarind juice, sugar and fish sauce, and bring to the boil slowly stirring until the sauce thickens, and then set aside in a separate bowl.
    2. Add the remaining oil to the wok and fry the prawns over a medium heat until pink, add the egg and stir well. Next add the noodles and stir until tender. Pour in the sauce, 1/2 of the peanuts, spring onion and bean sprouts; stir for a further minute.
    3. Serve garnished with remaining peanuts, chilli flakes and a wedge of lemon.

    See it on my blog

    Thai Orchid

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    Reviews in English (5)


    I have never in my life been more disappointed in a "recipe" that I've found on this respectable website more than I have this one. This "sauce" is nothing more than reduced liquids, with no thickening agent, that just sits at the bottom of the pan rather than coats the noodles. The liquid itself was extremely bland with just a hint of flavor. What a MASSIVE waste of my time. Especially when I have hungry friends over waiting for what was supposed to be a delightful pad Thai dish.  -  09 Jan 2017


    This was so good I made it twice! I had to do a bit of guess work with the quantities as 'cup' doesn't mean anything to me. I used 400g of noodles so doubled a lot of things. The first time it turned out a little dry, second time was better. I used tamarind concentrate with a little added water instead of tamarind juice. Will make again.  -  11 Jul 2015


    I used to have a Thai restaurant (in Thailand) so I'm usually a bit skeptical about "Western" Thai recipes. This recipe is great. A couple of ideas for more authenticity: add a splosh of water to the beaten egg and fry first, the water will make it a little puffed up omelette. slice and add later with the beansprouts etc.. A finely sliced fresh green chilli added at the end gives it an extra zing.  -  05 Feb 2014