A Pad Thai you'll love making

    30 mins

    This is a great Pad Thai that can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chilli.

    153 people made this

    Serves: 3 

    • 250g sek lek (rice noodles)
    • 3 tablespoons fish sauce
    • 1 lime, juiced
    • 1 teaspoon sugar
    • 2 tablespoons oyster sauce
    • 1 1/2 tablespoons hot chilli paste, divided
    • 65ml chicken stock
    • 65ml vegetable oil
    • 2 garlic cloves, chopped
    • 250g medium sized prawns- peeled and deveined
    • 250g skinless, boneless chicken breast halves - cut into 1 inch cubes
    • 2 eggs, beaten
    • 3 good sized handfuls bean sprouts
    • 6 spring onions, chopped into 1 inch pieces
    • 2 tablespoons chopped unsalted dry-roasted peanuts
    • a few springs chopped fresh coriander
    • 1 lime, cut into wedges
    • 200g bean sprouts

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
    2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chilli paste and chicken stock. Set aside.
    3. Heat a wok over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add the prawns and chicken; cook, stirring constantly until the prawns are opaque and chicken is cooked through, 5 to 7 minutes.
    4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring everything constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles.
    5. Stir in the bean sprouts and spring onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
    6. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

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    Reviews and ratings
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    Reviews in English (143)


    Pad Thai without tamarind is like salsa without cilantro - just missing something. I added tamarind paste, cut down on the lime and bean sprouts a bit and kicked up the heat more. It came out great. I also didn't have a wok on hand so I cooked the chicken and garlic and green onions first, then removed them from the pan, cooked the eggs then added the noodles and sauce then added the chicken back in.  -  16 Jul 2008  (Review from Allrecipes US | Canada)


    This recipe was excellent, but only after I followed the suggestions of several other reviewers: I used 1 T tamarind paste (because what is Pad Thai without tamarind?!) and also increased the amount of sauce. I was feeding four people so I doubled the whole recipe, but TRIPLED the sauce recipe and it came out perfect. I decreased the lime juice by 50% to account for tartness of tamarind, and didn't use as much fish sauce as the recipe called for. I omitted the oyster sauce (didn't have any) and used veggie bullion instead of chicken stock. I made other subs since I didn't have some of the veggies, and wanted to make it vegetarian: I used tofu in place of both the chicken and shrimp. I didn't have bean sprouts, but I DID have baby Bok Choy so I used that. And I used thinly sliced carrots. Other than that, I followed the recipe steps and amounts exactly and it made the best Pad Thai I've ever made (and I make Pad Thai often!). Excellent and very flexible recipe. Thanks!  -  14 Sep 2008  (Review from Allrecipes US | Canada)


    I'm picky about my Pad Thai, and this was VERY GOOD! I thought it was a little heavy on the lime juice for my taste. It yeilded WAY more than 3 servings. I make a little extra of the sauce, about 25% more. I like alot of juice, and I like the noodles a little softer. Fantastic Recipe! I would recommend it to those that are picky about their Thai food!!!  -  19 Jan 2008  (Review from Allrecipes US | Canada)