Date posted: 03/11/2017

Pad Thai

  • Serves 10
Votes: 1 Average: 5


Flat rice noodles (soaked weight) 1kg
Vegetable oil 60ml
Squid Brand fish sauce 100ml
Street Food tamarind sauce 140ml
Firm Silken tofu 200g
King prawns (peeled 16-20) 400g
Eggs 8
Beansprouts 500g
Roasted salted peanuts 100g
Garlic cloves 20g
Everyday Favourites crushed chilli flakes 1g
Limes 3


  1. Soak the rice noodles in cold water for about half an hour or until soft
  2. Meanwhile, make the sauce by combining the fish sauce, tamarind and chilli in a small pan. Heat gently to combine, add more of any of the ingredients as you wish and set aside
  3. Collate all the ingredients within easy reach of the hob in the order they’ll be used. Put a frying pan on a high heat and add 1/3rd of the oil. Add the garlic, stir fry for a few seconds, and then add the noodles and a splash of water. Stir fry and add the sauce. Fry until they are almost soft enough to eat (they should be slightly chewy)
  4. Push the noodles to the side of the frying pan and add a splash more of the oil. Fry the tofu and prawns until the tofu is beginning to colour and the prawns are cooked, then push to the side and add the eggs and allow to scramble
  5. Stir the egg through the noodles then add the beansprouts and peanuts. Stir fry until well combined, then serve with wedges of lime
  6. Top with more peanuts and pea shoots or mint and coriander sprigs - serve in a takeaway pot or desired dish with crispy onions
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