Pad Thai (Stir fried noodles, Thai style)

    15 mins

    The quintessential street noodles of Thailand, unadulterated and basic. Serve on parchment paper for added authenticity. Have all the ingredients adjacent to a wok as the cooking procedure moves quickly. The whole procedure takes about 5 minutes.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Serves: 2 

    • Oil for sauteing
    • 1 clove garlic, minced
    • 1 tablespoon dried shrimp
    • 1 tablespoon chopped pickled cabbage
    • 300 g thin rice noodles, soaked in water
    • 3 tablespoons sugar
    • 3 tablespoons fish sauce
    • 2 tablespoons tamarind juice
    • 2 eggs, beaten
    • 1/2 cup fried tofu, chopped
    • 3 tablespoons peanuts, chopped
    • 3 spring onions, chopped
    • 100g bean sprouts, plus more for garnish
    • 1 lime, quartered
    • Sugar, chillies, fish sauce to taste

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Put oil in a wok and heat to very hot. Add the garlic, dried shrimp and pickled cabbage. Stir-fry until the garlic is browned.
    2. Add the noodles and cook until the noodles are soft. Add the sugar, fish sauce and tamarind juice and mix well. Then add the eggs and cook into the noodles.
    3. Add the tofu, peanuts and spring onions. Mix, then add the beans sprouts last. Stir and cook for 10 seconds and place on individual plates.
    4. Garnish with more bean sprouts and let your guests season their own noodles with the lime quarters, sugar, chillies and fish sauce.

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    Reviews in English (1)


    Love this. I just follow the recipe.  -  12 Feb 2011  (Review from Allrecipes AU | NZ)