Pad Thai (Classic Thai Noodles)
Pad Thai is one of Thailand’s most recognisable dishes. A fast, balanced noodle stir-fry combining sweet, sour, salty, and savoury flavours. It’s a great introduction to Thai cooking and perfect for home kitchens.
Equipment
- Wok or large frying pan
- Mixing bowl
- Wooden spoon or spatula
Ingredients
- 200 g dried rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 2 eggs
- 150 g chicken, prawns, or firm tofu
- 2 tbsp tamarind paste
- 1½ tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tsp chilli flakes (optional)
- 100 g beansprouts
- 3 spring onions, sliced
- Crushed peanuts, to serve
- Lime wedges, to serve
Instructions
- Soak rice noodles in warm water for 20–30 minutes until soft, then drain.
- Heat oil in a wok or large frying pan over medium-high heat.
- Add garlic and cook briefly until fragrant.
- Add protein and cook until just done.
- Push ingredients to one side, crack in eggs, and lightly scramble.
- Add noodles, tamarind paste, fish sauce, sugar, and chilli flakes. Toss well.
- Add beansprouts and spring onions, stir-fry for 1–2 minutes.
- Serve with crushed peanuts and lime wedges.