Pad Thai recipe

Home made Pad ThaiHave you ever wanted Pad Thai at home? Here’s an easy Pad Thai recipe so you can make it from scratch.

Far and away the most popular Thai dish outside of Thailand, Pad Thai requires fewer ingredients but a wok with a round bottom is the preferred pan.


Serves 2

2 Tbsp palm sugar
2 Tbsp white sugar
4 Tbsp fish sauce (Soy sauce)
4 Tbsp chili sauce
4 Tbsp tamarind juice
3 Tbsp water

3 Tbsp veg oil
1 Tbsp sliced shallots
2 Tbsp firm tofu
1 Cup peeled prawns (chicken, beef, etc)

7oz dried rice noodles soaked and strained
2 medium eggs
1/2 Cup chives cut to 1 inch
1/2 Cup bean sprouts (leave for garnish or stir-fry in wok, your choice)
2 Tbsp roasted peanuts crushed
2 lime wedges for garnish
1 tsp chili powder garnish

Combine the first group of ingredients in the sauce pan and simmer until white sugar dissolves and set to the side
Combine second group of ingredients in the wok and turn up to medium heat until fragrant (you can add your sprouts if you like)
Combine noodles and immediately add your pad thai sauce stirring frequently to make sure the noodles don’t stick
Move this entire mixture to one wall of the wok lower heat and add a bit of oil and crack your two eggs. *wait for the whites of the egg to cook slightly then scramble the yoke*
Add in your chives and flip eggs until cooked
Combine the entire mixture in the wok then plate
Add sprouts and garnish

This is as simple a pad thai recipe as you can find. There are a few ingredients that I left out because they have too much of an effect on the taste of the pad thai sauce. The big ones are ketchup and dried shrimp. Both of these are optional but depending on what brand of each of these they can vastly overpower the tamarind flavor of the meal. You will notice that there’s not a call for birds eye chilies. The chili sauce above can be either sweet and spicy or just spicy. This can allow for further experimentation. Finally the rice noodles can be found at any store and you should experiment with the length of time to soak them and the width of noodle. This is a cuisine that very much is about tweaking to taste and making it your own.