Pad Thai

Pad Thai is a fast, vibrant noodle stir-fry with chewy rice noodles, juicy prawns, soft egg, crisp bean sprouts, and the signature tang of tamarind. Finished with peanuts, lime, and chili, it is balanced, comforting, and bright in every bite.

Nutrition · per serving

595kcal

34gProtein

60gCarbs

24gFat

4gFiber

2 servings

Ingredients

15 items

Noodles and protein

dried flat rice noodles120 g

raw peeled prawns180 g

eggs2

Sauce

tamarind paste30 g

fish sauce30 ml

palm sugar20 g

water30 ml

Stir-fry and garnish

neutral oil2 tbsp

garlic2 cloves, finely chopped

firm tofu80 g, cut in small cubes

bean sprouts120 g

spring onions3, cut into 4 cm lengths

roasted peanuts25 g, roughly chopped

lime1, cut into wedges

dried chili flakes1 tsp

Tips

•For a true 15-minute finish, use very hot soaking water rather than boiling the noodles; they should be flexible before hitting the wok.
•Have every ingredient cut, measured, and placed by the stove before you start cooking, because Pad Thai cooks very fast.
•A very hot pan is key: it helps the noodles fry instead of steam.
•Taste before serving: if you want it tangier, squeeze over extra lime; if you want it sweeter, add a pinch more sugar next time.

Steps

1
Soak the dried flat rice noodles in very hot water for 6 minutes until pliable but still slightly firm; drain well. While they soak, whisk the tamarind paste, fish sauce, palm sugar, and water in a small bowl until the sugar dissolves. Crack the eggs into a bowl and lightly beat them.
120 g dried flat rice noodles30 g tamarind paste30 ml fish sauce20 g palm sugar30 ml water2 eggs
2
Heat a wok or large frying pan over high heat until very hot. Add 1 tbsp of the neutral oil, then add the raw peeled prawns and stir-fry for 1-2 minutes until just turning pink. Add the firm tofu and cook for 1 minute more to lightly color it, then push everything to one side of the pan.
2 tbsp neutral oil180 g raw peeled prawns80 g, cut in small cubes firm tofu
3
Add the remaining 1 tbsp neutral oil to the empty side of the wok, add the garlic, and stir for about 10 seconds until fragrant but not browned. Pour in the lightly beaten eggs and scramble briefly until softly set.
2 tbsp neutral oil2 cloves, finely chopped garlic2 eggs
4
Add the drained noodles and the sauce. Toss and stir-fry for 1-2 minutes, lifting and turning constantly so the noodles absorb the sauce evenly. If the pan looks dry before the noodles are tender, add a small splash of water. The noodles are ready when glossy, separate, and just tender, not mushy.
120 g dried flat rice noodles30 g tamarind paste30 ml fish sauce20 g palm sugar30 ml water
5
Add most of the bean sprouts and most of the spring onions, reserving a little of each for serving. Toss for 20-30 seconds just until slightly wilted but still crisp. Turn off the heat.
120 g bean sprouts3, cut into 4 cm lengths spring onions
6
Plate immediately and top with the reserved bean sprouts, reserved spring onions, roasted peanuts, lime wedges, and dried chili flakes. Serve at once so the noodles stay springy.
120 g bean sprouts3, cut into 4 cm lengths spring onions25 g, roughly chopped roasted peanuts1, cut into wedges lime1 tsp dried chili flakes

Origin & History

Pad Thai became widely popular in Thailand in the 20th century and grew into one of the country's most recognized street-food dishes. It reflects a blend of Thai sweet-sour-salty balance with Chinese-influenced stir-frying techniques and noodle cookery.

thai noodles prawn stir-fry classic street-food beginner

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Steps

Soak the dried flat rice noodles in very hot water for 6 minutes until pliable but still slightly firm; drain well. While they soak, whisk the tamarind paste, fish sauce, palm sugar, and water in a small bowl until the sugar dissolves. Crack the eggs into a bowl and lightly beat them.

120 g dried flat rice noodles30 g tamarind paste30 ml fish sauce20 g palm sugar30 ml water2 eggs

Heat a wok or large frying pan over high heat until very hot. Add 1 tbsp of the neutral oil, then add the raw peeled prawns and stir-fry for 1-2 minutes until just turning pink. Add the firm tofu and cook for 1 minute more to lightly color it, then push everything to one side of the pan.

2 tbsp neutral oil180 g raw peeled prawns80 g, cut in small cubes firm tofu

Add the remaining 1 tbsp neutral oil to the empty side of the wok, add the garlic, and stir for about 10 seconds until fragrant but not browned. Pour in the lightly beaten eggs and scramble briefly until softly set.

2 tbsp neutral oil2 cloves, finely chopped garlic2 eggs

Add the drained noodles and the sauce. Toss and stir-fry for 1-2 minutes, lifting and turning constantly so the noodles absorb the sauce evenly. If the pan looks dry before the noodles are tender, add a small splash of water. The noodles are ready when glossy, separate, and just tender, not mushy.

120 g dried flat rice noodles30 g tamarind paste30 ml fish sauce20 g palm sugar30 ml water

Add most of the bean sprouts and most of the spring onions, reserving a little of each for serving. Toss for 20-30 seconds just until slightly wilted but still crisp. Turn off the heat.

120 g bean sprouts3, cut into 4 cm lengths spring onions

Plate immediately and top with the reserved bean sprouts, reserved spring onions, roasted peanuts, lime wedges, and dried chili flakes. Serve at once so the noodles stay springy.

120 g bean sprouts3, cut into 4 cm lengths spring onions25 g, roughly chopped roasted peanuts1, cut into wedges lime1 tsp dried chili flakes