Pad Thai

Pad Thai

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(6 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
Discover how easy stir-fries can be with this step- by-step guide to a quick one-dish meal from Thailand

Nutrition and extra info

Nutrition: per serving

  • kcal359
  • fat8g
  • saturates1g
  • carbs57g
  • sugars5g
  • fibre1g
  • protein19g
  • salt3.17g
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Ingredients

  • 250g pack medium rice noodle
  • 2 tsp tamarind paste
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 3 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 garlic clove
  • 3 spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp vegetable oil
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g pack large cooked prawn
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 75g beansprout
    Beansprouts

    Beansprouts

    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • handful salted peanut, chopped to serve
  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Soften the rice noodles: Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.

  2. Stir-fry the vegetables: Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.

  3. Cook the egg: Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.

  4. To finish: Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

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Comments, questions and tips

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philinbrighton's picture
philinbrighton
23rd May, 2016
2.55
This was good but I felt there wasn't enough sauce and also that the sauce wasn't sweet enough. I added more sugar and a squeeze of ketchup (i know... chavvy but it added a hit of sweetness). I also added chicken, prawns and fried tofu. Would make again.
bexos23
17th Sep, 2014
5.05
So easy and tasty, I've never thought of it as too salty.
jenniferatkinson
1st Aug, 2012
Very easy to make; ideal for mid-week family meal.
melworldwide
15th Aug, 2010
3.05
I really enjoyed this dish. Next time, slightly less fish sauce, was v salty. Otherwise an easy, cheap recipe, will definitely make again.
katyrouth
11th Apr, 2008
2.05
Not at all like the Pad Thai I've eaten in restaurants. If you make a few changes (double the quantity of egg mix, add some peanuts to it, and add the mix with the noodles and prawns then stir till you get a texture approaching carbonara sauce) then it's much improved.
ellecantere
29th Mar, 2008
4.05
This was surprisingly easy to make - the sauce was lovely.
ecollins
13th Mar, 2008
Love this recipe. Very quick and extremely easy. Used straight from the pack noodles so was extra handy. Have cooked it twice now. For the standard ingredients above the only thing I would change is slightly less fish sauce. I found it a little salty. I also did a variation switching the bean sprouts for some mange-toute, and added a little fresh ginger and a teaspoon of oyster sauce. Was very nice.
bosskax
12th Jan, 2008
4.05
spot on this...the only thing i did wrong was not leave the noodles long enough in the water...they needed a bit longer but the sauce was so nice it didnt matter...still spot on though ;)
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