Pad Thai Noodles

A classic Thai stir-fried noodle dish with rice noodles, protein, eggs, bean sprouts and a tangy tamarind-based sauce.

Serves: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Thai

Ingredients

200g rice noodles, thin and flat
2 tbsp vegetable oil
2 cloves garlic, minced
200g shrimp, chicken, or tofu
2 eggs, lightly beaten
½ cup bean sprouts
¼ cup green onions, chopped
¼ cup crushed peanuts, for garnish
2 tbsp tamarind paste
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp brown sugar
1 tsp chilli flakes, optional
1 lime, cut into wedges
Fresh coriander, for garnish

Pad Thai Sauce

2 tbsp tamarind paste
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp brown sugar

Method

1. Prepare the noodles

Soak the rice noodles in hot water for 10 to 15 minutes, or until softened but still slightly firm. Drain well and set aside.

2. Prepare the sauce

In a small bowl, combine the tamarind paste, fish sauce, oyster sauce, soy sauce and brown sugar. Stir until the sugar has dissolved. Set aside.

3. Cook the protein

Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium heat. Add the shrimp, chicken or tofu and cook until done. Remove from the pan and set aside.

4. Stir-fry the garlic

Add the remaining tablespoon of oil to the pan. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

5. Cook the eggs

Push the garlic to one side of the pan and pour in the beaten eggs. Scramble until cooked through.

6. Add the noodles and protein

Add the drained noodles and cooked protein to the pan. Pour over the prepared Pad Thai sauce and toss everything together until the noodles are evenly coated.

7. Add the vegetables

Add the bean sprouts and green onions. Stir-fry for another 2 to 3 minutes until everything is heated through while keeping the bean sprouts slightly crisp.

8. Serve

Transfer the Pad Thai to serving plates. Garnish with crushed peanuts and fresh coriander. Serve with lime wedges and sprinkle with chilli flakes if desired.

Notes

Do not over-soak the rice noodles as they will continue cooking in the wok.
Adjust the amount of chilli according to your preferred level of heat.
Tofu can be used instead of shrimp or chicken for a vegetarian variation.
Serve immediately for the best texture.
Extra lime wedges can be served on the side.

Dietary

Contains fish, shellfish, egg and soy. Contains peanuts. For a vegetarian version, use tofu and replace fish sauce and oyster sauce with suitable vegetarian alternatives.

Keywords

Pad Thai noodles, Thai noodle recipe, easy Pad Thai, Thai stir fry noodles, rice noodle recipe, shrimp Pad Thai, chicken Pad Thai, vegetarian Pad Thai, tamarind noodles

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