Classic Thai rice noodle stir-fry with tofu, shrimp, tangy tamarind, fish sauce, chilli, peanuts and lime. A perfect balance of sweet, sour, salty and spicy in every mouthful. Pad Thai is street food at its finest—quick, flavour-packed, and totally addictive.
Place the rice noodles in a large bowl and cover with boiling water. Let soak until the noodles are pliable but not mushy, about 8-10 minutes. Drain and rinse under cold water to prevent sticking. Set aside.
Description - Step 2
Make the Pad Thai Sauce
In a small bowl, whisk together the tamarind paste, palm sugar, fish sauce, soy sauce and red chilli flakes until the sugar dissolves. Set the sauce aside.
Description - Step 3
Stir-Fry the Aromatics and Tofu
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the minced garlic and sliced shallot. Stir-fry until fragrant, about 30 seconds. Add the tofu cubes and cook, stirring gently, until they start to turn golden brown, 2-3 minutes. Push to one side of the pan.
Description - Step 4
Cook the Eggs
Pour the remaining 1 tablespoon of oil into a space in the pan. Add the beaten eggs and scramble lightly. When the eggs are partially set, mix them with the tofu.
Description - Step 5
Stir-fry the Prawns and Noodles
Add the prawns to the pan and cook, stirring, until they start to turn pink, about 1 minute. Add the drained rice noodles and pour in the Pad Thai sauce. Using tongs, toss everything together until well combined and the noodles are evenly coated, 2-3 minutes.
Description - Step 6
Add Bean Sprouts and Chives
Toss in the bean sprouts and garlic chives. Stir-fry briefly, just until the bean sprouts are slightly wilted but still crunchy, about 30 seconds. Remove from heat.
Description - Step 7
Garnish and Serve
Transfer the Pad Thai to a large serving platter. Sprinkle with the chopped peanuts and garnish with lime wedges, sliced red chilli and chopped coriander. Serve immediately, with extra garnishes on the side for each person to add to taste.
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Thai
Intermediate
Main Course
