The Best Pad Thai
Lunch & Dinner
About this Recipe
By: Cherie Jones
Pad Thai must be one of Thailand’s most well-known dishes. Commonly served as street food across Thailand, you will find it in Thai restaurants all over the world. A stir-fried rice noodle dish, the taste is a unique combination of sweet, sour, salty and tangy tamarind. The secret to any good Pad Thai is the “Pad Thai Sauce”.
Many friends asked me to show them an easy and tasty Pad Thai recipe. I’ve tried and tested many so now I can proudly present the best Pad Thai recipe.
Pad Thai Sauce – Ingredients
- 2 tbsp tamarind paste
- 50 ml water
- 75 grams palm sugar
- 2.5 tbsp fish sauce
Pad Thai – Ingredients
- 100 grams dried rice noodles
- 5-10 slices chicken
- 5-10 king prawns
- 1 tsp finely chopped garlic
- 1 tsp finely chopped shallots
- 30 grams firm tofu
- 2 tbsp vegetable oil
- 1 cup bean sprouts
- 1 cup garlic chives or spring onion (chop to 2-inch pieces)
- 2 eggs
Garnish & Condiments
- crushed peanuts
- chilli flakes
Step by Step Instructions
Soak noodles for one hour, then drain. The noodles will have turned white.
Organise your ingredients properly so they can be added quickly. Have the bean sprouts and garlic chives/spring onions together. Cracks the eggs into a small bowl. Keep the garlic, shallots and tofu very close together. This will make things easier when we get to cooking.
Making the Pad Thai Sauce
Add palm sugar to a warm pan and heat gently. Break it up so that it will melt faster. Then add the tamarind paste and water. Keep stirring and heat gently – we don’t want to burn our sauce. We want all the palm sugar to dissolve and no lumps. Now add fish sauce and rock salt. Keep stirring until the sauce thickens a little bit. Set aside.
Heat the pan, add oil and fry the prawns first. When done, set them aside. and use the same oil to fry the chicken. Cook and set aside.
Stir fry our Pad Thai
Using the same pan we cooked our meats in, warm it gently and add the oil. Now the garlic and shallots, which we want to brown with a medium heat. Add the tofu and stir fry; try to get some colour on the tofu now too. A nice golden brown, so continue to move around and avoid burning them!
Drop in the noodles. Move them around to mix everything together. Now add the Pad Thai sauce and mix thoroughly. Use the noodles like a sponge. Tongs here are great if you have them. Make sure that you coat everything properly. Keep stirring until most of the liquid is absorbed and the noodles are nearly cooked.
At this point, there should still be some liquid in the pan for the noodles to soak up. Add back the prawns and chicken. Keep stirring to coat everything.
Now make space in the pan by pushing the noodles to one side. Add the eggs into the empty space. Cook them like a runny omlette. Swirl the pan to spread the eggs wide. Then add the noodles on top of eggs and leave them for 5-10 seconds. Now flip the noodles and mix everything together.
Add our vegetables that we prepared, tossing them in the pan with our Pad Thai. Keep stirring to warm our vegetables then turn off the heat. Now it is ready to be served.