Pad thai

Pad thai is one of my fave dishes- I adapted this recipe from when I cooked with a local in Thailand last year. Today I’ve made prawn pad thai with tofu, but you can also use chicken or just tofu if vegetarian.


⁃ 100g pad thai noodles- called rice noodles (soaked in warm water for 30 mins)

⁃ 50g raw prawns or chicken breast, cut

⁃ 50g tofu, cut

⁃ 1 or 2 eggs

⁃ 3 garlic cloves, chopped

⁃ 1 white onion, sliced

⁃ Pack of chives, cut

⁃ 50g beansprouts

⁃ 2 tbsp oil

⁃ Handful of salted peanuts

⁃ Lime wedges, to serve

For the sauce:

⁃ 1 tbsp sugar (palm sugar if possible)

⁃ 1 tbsp fish sauce

⁃ 1 tbsp soy sauce

⁃ 2 tbsp oyster sauce

⁃ 2 tbsp tamarind sauce (from ethnic sections of supermarket)

⁃ 1 tsp chilli powder

⁃ 1/4 cup water

⁃ Juice of 1 lime


1. Mix all the sauce ingredients together.

2. Heat the oil in a wok or pan and add the onion and garlic

3. Add the tofu and prawns/ chicken if using. Cook for a few minutes, stirring well.

4. Push everything to one side and crack the egg into the pan. Scramble it on the side for a few minutes to cook.

5. Then mix everything together. Add the noodles and sauce.

6. Add in the beansprouts and chives.

7. Season with the peanuts and lime wedges.

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