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Easy Pad Thai

Pad Thai is one of Thailand's most iconic dishes, loved for its perfect balance of sweet, sour, salty, and savory flavors. This stir-fried noodle dish features chewy rice noodles tossed with prawns or chicken, scrambled eggs, crunchy peanuts, and a tangy tamarind-based sauce.

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Quick to prepare and bursting with vibrant flavors, Pad Thai is a go-to dish for home cooks who want to bring authentic Thai street food to their kitchen. With a few pantry staples and fresh ingredients, you can easily recreate this restaurant favorite at home.

Servings
4 people
Prep Time
15
mins
Cook Time
10
mins
Ingredients
12
Total Time
25
mins

Pantry bits

  • Tamarind paste
  • Fish sauce
  • Sugar
  • Neutral oil (e.g. canola)

Ingredients

  • 200g dried rice noodles
  • 200g prawns (peeled and deveined) and/or 200g chicken (thinly sliced)
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 cup bean sprouts
  • 2 spring onions chopped
  • 1 lime, cut into wedges
  • ¼ cup crushed peanuts
  • Fresh coriander (optional, for garnish)

Instructions

  1. Soak the rice noodles in warm water for 30 minutes or until softened.
  2. Drain and set aside.In a small bowl, whisk together tamarind paste, fish sauce, sugar, and lime juice to create the sauce.
  3. Heat oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry until fragrant.
  4. Add prawns or chicken and cook until fully cooked (about 3-4 minutes). Push to one side of the wok.
  5. Crack eggs into the wok, scramble lightly, and mix with the cooked meat.
  6. Add the soaked noodles to the wok and pour in the sauce. Stir-fry for 2-3 minutes until the noodles are coated and heated through.
  7. Toss in bean sprouts and chopped spring onions. Stir briefly and remove from heat.
  8. Serve hot, garnished with crushed peanuts, lime wedges, and fresh coriander if desired.

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