Pad Thai
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Pad Thai

This classic Pad Thai recipe features a perfect blend of stir-fried noodles, tender chicken, juicy shrimp, and fresh vegetables, all coated in a flavorful homemade sauce. Quick to prepare and full of vibrant flavors, it's a great choice for a satisfying weeknight meal.

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Cook time: 8 min (Prep: 15 min)
Servings
Volume
Mass

Ingredients

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Sauce

Stir Fry

Directions

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  • Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside.
    • 1 pack dried rice noodles (250 g)
  • Mix all ingredients for the Pad Thai sauce and set aside.
    • 2 1/2 tbsp tamarind puree (38 g)
    • 3 1/2 tbsp brown sugar (53 g)
    • 3 tbsp fish sauce (45 g)
    • 2 tbsp oyster sauce (30 g)
  • Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds.
    • 3 tbsp neutral oil (39 g)
    • 4 clove garlic, finely chopped (12 g)
    • 1 onion, sliced (80 g)
  • Add the chicken and stir-fry until just cooked, then add the shrimp tails and the white parts of the green onion.
    • 2 chicken thighs, thinly sliced (200 g)
    • 15 shrimp, peeled, deveined (150 g)
    • 3 stalk green onion, cut into 3cm pieces (30 g)
  • Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
    • 2 eggs, lightly whisked (100 g)
  • Add the bean sprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
    • 1/2 cup bean sprout (50 g)
    • 1/2 cup tofu, sliced into strips (125 g)
    • 1 pack dried rice noodles (250 g)
  • Add the green parts of the green onion and the peanuts, then gently toss for a further 1-2 minutes.
    • 3 stalk green onion, cut into 3cm pieces (30 g)
    • 1/3 cup peanuts, finely chopped (50 g)
  • Transfer to a serving plate and top with fresh bean sprouts, chili powder, extra peanuts, and a squeeze of fresh lime juice to finish.
    • 1/2 cup bean sprout (50 g)
    • thai chili powder (5 g)
      (to serve)
    • 1/3 cup peanuts, finely chopped (50 g)
    • 2 wedge lime (20 g)
      (to serve)

Nutrition Information

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Per serving

Nutrient
Amount
% DV
Calories
664 kcal
33%
Fat
24 g
31%
Saturated fat
4.4 g
22%
Trans fat
0 g
Fiber
4.2 g
15%
Carbohydrates
74 g
27%
Sugars
19 g
38%
Protein
36 g
72%
Sodium
1,247 mg
54%
Cholesterol
231 mg
77%

Total (4 servings)

Nutrient
Amount
% DV
Calories
2,656 kcal
132%
Fat
96 g
124%
Saturated fat
18 g
88%
Trans fat
0 g
Fiber
17 g
60%
Carbohydrates
296 g
108%
Sugars
76 g
152%
Protein
144 g
288%
Sodium
4,988 mg
216%
Cholesterol
924 mg
308%

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