Best Pad Thai

Best Pad Thai


11 people made this

About this recipe: A well known Thai noodle dish made in your own kitchen. This recipe is simple, yet delicious. You can substitute seafood, chicken, beef or pork for the tofu in this noodle dish.


Serves: 6 

  • 225g broad rice noodles
  • 4 tablespoons tamarind paste
  • 75ml boiling water
  • 4 tablespoons ketchup
  • 2 limes, juiced
  • 3 tablespoons soy sauce
  • 1 tablespoon caster sugar
  • 1 tablespoon chilli paste (sambal oelek)
  • 4 tablespoons vegetable oil
  • 225g firm tofu, drained and cubed
  • 5 cloves garlic, finely chopped
  • 4 eggs, beaten
  • 200g bean sprouts
  • 75g ground peanuts, coarsely chopped
  • 5 spring onions, thinly sliced

Prep:25min  ›  Cook:10min  ›  Extra time:35min soaking  ›  Ready in:1hr10min 

  1. Place the rice noodles in a large bowl, pour in enough very hot tap water to cover and let them soak for 30 minutes. Drain the noodles and set aside.
  2. Stir together the tamarind paste with boiling water in a bowl until well mixed; let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve and discard any fibres or seeds. Combine the sieved tamarind paste with the ketchup, lime juice, soy sauce, sugar and chilli paste in a bowl.
  3. Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs and scramble for 30 seconds, then add the noodles, tamarind mixture and bean sprouts. Cook and stir until the noodles are separated, heated through and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced spring onions.

Sambal oelek

Can be found in Chinese/Oriental stores.

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