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Traditional Pad Thai Recipe At Home

Pad Thai Recipe

A quick and authentic Pad Thai featuring a perfectly balanced sweet, sour, and savory sauce. This classic Thai stir-fry is ready in about 30 minutes and is easily customizable with prawns, chicken, or tofu.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Thai
Calories: 845
Ingredients Method Notes

Ingredients
  

  • 200 g dried flat rice stick noodles
  • 2 tbsp vegetable or groundnut oil divided
  • 2 cloves garlic finely minced
  • 1 shallot finely sliced
  • 200 g raw king prawns peeled and deveined (or 200g chicken breast, thinly sliced)
  • 100 g firm tofu pressed and cut into 2cm cubes
  • 2 large free-range eggs
  • 100 g fresh beansprouts
  • 3 spring onions or a small bunch of garlic chives cut into 4cm lengths
For the Sauce
  • 3 tbsp tamarind paste not concentrate
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar or soft brown sugar
  • 1 tbsp water
  • 1/2 tsp dried chilli flakes optional
For the Topping
  • 50 g roasted peanuts roughly chopped
  • 1 lime cut into wedges
  • A small handful of fresh coriander chopped
  • Extra chilli flakes to serve
  • Authentic Sauce Flavour: We use tamarind paste fish sauce, and palm sugar to create a sauce that is genuinely balanced—it’s tangy, sweet, and deeply savoury, just as it should be. It clings to the noodles beautifully.
  • Ready in Under 30 Minutes: From start to finish this entire meal is on the table in about half an hour, making it ideal for a busy evening when you're craving something special.
  • A Truly Flexible Noodle Recipe: This recipe works wonderfully with king prawns sliced chicken breast, or firm tofu. You can also add extra vegetables like carrots or peppers. It’s easy to adapt to your taste. For another great stir-fry idea, check out my Savory Beef And Broccoli Stir Fry Recipe.
  • Great for a Date Night In: This dish feels a bit fancy and impressive making it a brilliant choice for a home-cooked meal for two. The active cooking time is short, so you won't be stuck in the kitchen for ages.
  • Family Tested: My son who can be a bit fussy with new textures, absolutely loves the combination of the soft noodles and the crunchy peanuts. This is one of those rare dishes that everyone in my house agrees on.

Method
 

  1. Soak the Noodles: Place the dried rice noodles in a large bowl. Cover them with hot (not boiling) water from the kettle and let them soak for about 10-15 minutes, or according to the packet instructions. They should be pliable and soft but still have a definite bite. Drain them well and set aside.
  2. Make the Pad Thai Sauce: While the noodles are soaking, combine all the sauce ingredients—tamarind paste, fish sauce, palm sugar, water, and chilli flakes—in a small saucepan. Heat gently over a low heat, stirring continuously until the sugar has completely dissolved. Give it a taste; it should be a bold mix of sour, salty, and sweet. Set aside.
  3. Cook the Protein: Heat 1 tbsp of oil in a large wok or frying pan over a medium-high heat until it shimmers. Add the tofu cubes and fry for 3-4 minutes, turning occasionally, until they are golden and slightly crisp on all sides. Remove the tofu from the wok and set it aside.
  4. Sauté the Aromatics and Prawns: Add the remaining 1 tbsp of oil to the wok. Add the minced garlic and sliced shallot and stir-fry for 30 seconds until fragrant. Be careful not to let the garlic burn. Add the prawns (or chicken) and cook for 2-3 minutes until the prawns turn pink and opaque. If using my Savory Garlic Butter Shrimp For Dinner method, ensure the heat is high for a quick sear.
  5. Scramble the Eggs: Push everything to one side of the wok. Crack the two eggs into the empty space. Let them set for a moment before scrambling them with your spatula until just cooked.
  6. Combine Everything: Now, add the drained noodles, the cooked tofu, and the prepared sauce to the wok. Using tongs or two spatulas, toss everything together continuously for 1-2 minutes, ensuring every strand of noodle is coated in the sauce. I find that a gentle lifting and folding motion works best to prevent the noodles from breaking.
  7. Add the Greens: Add the beansprouts and spring onions (or garlic chives). Toss for another minute until the beansprouts are slightly wilted but still have a good crunch. Don’t overcook them!
  8. Serve Immediately: Divide the Pad Thai between serving plates. Garnish generously with the chopped roasted peanuts, fresh coriander, and a wedge of lime on the side for squeezing over. Serve with extra chilli flakes if you like more heat.

Notes

This recipe is very flexible. It works wonderfully with king prawns, sliced chicken, or extra firm tofu. Feel free to add more vegetables like sliced carrots or bell peppers.