Thai Cuisine

Pad thai

Cuisine: Thai Created by Jay Phao-Chinda

Jay Phao-Chinda shares her signature pad thai recipe with Food Safari's Maeve O'Meara.

You might also like Suzanne Gibbs' Pad Thai. Or, browse our collection of Thai recipes.

Ingredients

Sauce
100g tamarind in block form
300ml warm water
200g palm sugar
50g caster sugar
150ml Thai seasoning sauce

Other ingredients
Large green prawns, heads and shells removed (allow 2-3 per person)
10g dried shrimp
¼ red onion, sliced
40g hard tofu, sliced
40g preserved turnip
2 eggs
200g rice noodles, soaked in warm water for 30 minutes
Garlic chives
Bean sprouts
Fried shallots
Roasted peanuts, chopped
Dried chilli
Lime wedges

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Preparation

Soak the tamarind in warm water, kneading with your fingers to separate the pulp from the seeds. Squeeze out liquid, strain and pour into a frying pan or wok. Add palm sugar, caster sugar and seasoning sauce. Bring to the boil and boil until it has reduced and is syrupy.

Fry prawns until they curl and change colour. Add dried shrimp, red onion, tofu and preserved turnip. Push contents of pan to one side and add egg, breaking up just a little as it cooks.

Add drained noodles, 2 tablespoon of water, the tamarind sauce, garlic chives and a few bean sprouts, fried shallots, chopped peanuts and chilli.

Pile into a serving bowl and garnish with more fried shallots, bean sprouts, a wedge of lime, garlic chives and crushed peanuts.

Note:
The amount of sauce added to the Pad Thai can be adjusted according to how strong a flavour you like. Usually this quantity of sauce is fine for 4 people. Any unused sauce can be kept in a clean jar in the refrigerator.

Thai Restaurants

Displaying 10 of 823 Thai Restaurants.

Restaurant		Suburb
1.	Bank's Thai Restaurant	Enmore
2.	Pavilion Hotel	Sydney
3.	Asian Gateway	Nightcliff
4.	Ayutthaya	Belconnen
5.	Dickson Asian Noodle House	Dickson
6.	Lemon Grass Thai City	City
7.	Sukothai	Yarralumla
8.	Thai Amarin	Kingston
9.	Thai Garden	Dickson
10.	Three Mothers Thai	City

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02 Mar 2012 08:53 AEST

Yiing Chen

Box Hill

Yummmmmyyy!

Not sure how an "authentic" pad thai should taste like but the results were yum! My sauce was probably too potent (heaps of flavour) for me because I prefer more bland foods but nonetheless, I enjoyed cooking it and my fiance gobbled it down. :)

22 Dec 2011 12:58 AEST

Lisa

Maribyrnong

Good recipe.. but not 100%

I think it was definitely missing fish sauce, but otherwise not too bad!

21 Sep 2011 05:08 AEST

shop

Emden

great

I love the food, thank you for this video

13 Sep 2011 07:07 AEST

Ambrose

North Yorkshire, UK (Spent a year in Lilyfield Sydney)

Tasty Thai

Can now make Pad Thai better than my Thai sister-in-law (don't tell her that ;). Worth trying easy and tasty!

29 Aug 2011 08:02 AEST

dfgs

florida

nice

It's really good read for me, must agree that you are one of the coolest blogger I ever saw, i think its too general and I want to focus more on smaller topics. 31 day fat loss cure

23 Aug 2011 04:11 AEST

Yui A lot of Thai

Chiang Mai

a little change will be better

Just add egg(s)in before veggies is better than before noodles.Egg get mushy(and over cook) from water and sauce.Adjust sauce quantity as Jay said ,don't soak noodles that long.If already long you need more oil to make it more tender and not break easily. And... so many Thai (in&out of country )don't know how to cook Pad Thai properly.They are from different regions but this dish were started in Bangkok. I'm sorry for the long comment.I just loveThai food so much.

23 Aug 2011 03:39 AEST

Yui A lot of Thai

Chiang Mai

Good job Jay!!

re: chris brown.That not right for saying that to Jay.Her recipe is almost 100% authentic already,except the seasoning sauce and caster sugar .That should be fish sauce but not that much and the caster sugar for this one is to make the sauce more sharp. We just have this dish about 54 years.Pad Thai sauce is unique that why it's different from others stir fried noodles (no sauce&just marinate meat).The seasoning sauce is a type of soy sauce like light olive oil.They aren't first brew.

20 Aug 2011 12:06 AEST

julai

Homehill

thank

Thank for recipe I try tonight

18 Jun 2011 08:43 AEST

chris brown

sutherland

hmmm???

this recipe seems like far to many ingredients for pad thai, i showed it to some of my kitchen staff who are thai, and they laughed, and cooked me an AWESOME pad thai, with 1/4 of the ingredients - go figure

11 Jul 2010 06:47 AEST

Rob

Yagoon

Great Recipe

Just made it fresh for the first time after watching this video hundreds of times, and making it before with premade sauces out of bottles. But this recipe by far is soooooo much better than any pad thai ive ever tried. I couldnt get preserved turnips either, and didnt put in the dried shrimp as i dont like them myself, but followed the recipe closely otherwise, and it turned out great. Will eb maikng this again and again for sure.

24 May 2010 04:07 AEST

Dylan

Woohoo

Turnip

I couldn't find preserved turnip but apparently it's the same as preserved radish (might just be a translation thing)

23 May 2010 06:58 AEST

Damon

nundah

seasoning sauce

Golden Mountain Seasoning Sauce uses two flavor enhancers but no MSG. The flavor enhancer disodium guanylate is, according to Wikipedia, "produced from dried fish or dried seaweed" and is often used in conjunction with disodium-inosinate to create the taste of umami. This flavor enhancer combination is known as disodium ribonucleotides and is not recommended for those with gout or asthma or people with an allergic reaction to asprin (see Wikipedia for more details). You could use a substitute!

02 May 2010 07:36 AEST

lin

rockdale

great

i dont normally like pad thai when i order it from thai restaurant, cos its usually quite bland, but i thought i make this one cos it looked really good. The recipe is great. lots of flavour, i like to add more chilli, my whole family really enjoyed it. Thanks so much for sharing this recipe.

25 Apr 2010 05:13 AEST

nishmita

boomsville

Kathryn Bird

ITS JUST TOO GOOD ,,,YUMMY

10 Apr 2010 11:03 AEST

Bec

Greenway

Looks good, trying receipe tonight!

If you actually watch the video she only puts one egg in not two.. I think that wopuld definitly make all the difference!

26 Feb 2010 11:39 AEST

Martin B

Melbourne

What's special about it?

What's special about pad thai? It's just stir-fried noodles. Everyone has it (Chinese, Vietnamese, Japanese, etc).

22 Jan 2010 02:35 AEST

Emma

hellloooooooooooooo

it was Rubbish!!!

I usually like Thai food so i thought i would give this a go. It wasnt my tast, my texture... the sauce was too heavy. If you dont take my advice take my friend, Gorden Ramseys advice.... seriously. we didnt like it. it was Rubbish!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

20 Nov 2009 10:36 AEST

Dat Nguyen

Yagoona

love padthai

I love this recipe! we always order a dish or 2 when we dine at a Thai restaurant. Great show. JC, its human to make mistake but it takes more courage to admit your mistake. so don't feel bad with people disagreeing with you. First time i tried cooking this, it was awfully dry, now i know whats the secret ingredient is, its WATER!!! LOL

17 Jul 2009 05:43 AEST

Gina

California, U.S.A

Wow

I made this last night, and it was a hit!!! so good!! Next time i would probably not put the egg in, and add shreded carrots and cilantro.

11 Jul 2009 10:28 AEST

Kathryn Bird

Alexandria

Scratch That

I noticed there was a brief cut away to the thai sauce in the video, so I will go in quest of the 'Golden Mountain' sauce this afternoon and have a new recipe to try tonight

11 Jul 2009 10:18 AEST

Kathryn Bird

Alexandria

Looking forward to making this based on the comments but can someone please clarify.... what is the Thai Seasoning sauce that is to be added to the sauce in this recipe? And how would one find it? Thanks

12 Jun 2009 04:07 AEST

Zombie-Killa

Zombie's Restaurant @ your local cemetery

Right on the Money!

Followed the instructions down to the absolute gram and the taste was right on the money! Only thing I might tweak is the soaking of the noodles?.make sure you don?t soak them for too long as they get too soft and will break into small bits when you try to fry them. Thank you for Jay and SBS for sharing this. The Alpha Bunyip was very happy with it!!

07 May 2009 12:43 AEST

Lesley C

Sunshine Coast QLD

yummy

Spot on. This one's a keeper. Next time i am going to add some chicken thigh cubes as i am not fussed on prawns so much.

08 Mar 2009 06:06 AEST

Sirina

Bangkok

Excellent!

I followed the recipe for the sauce exactly and this sauce mix is definitely a keeper. I'm Thai, living in Bangkok where pad thai can be found anywhere from roadside stalls to 5-star hotels. I'd say this is one of the tastiest I've tried. My family also likes it. Thank you, Jay, for sharing your mother's recipe.

21 Feb 2009 05:14 AEST

Brisbane

Sorry, it was great!

I sincerely apologise for my earlier comment. It turns out that I did not follow the method correctly in terms of the heaviness of the sauce. I incorporated the sauce with the noodles by just pouring it over the mix rather than spooning it in. I guess all 13 year olds make this type of mistake! I tried the dish again (as all avid foodies would do), and it catered for my family's gastronomical requirements very well. It was a genuine thai dish which was a textural delight with exquisite flavours

07 Feb 2009 09:12 AEST

Brisbane

Okay

It was certainly genuine as far as the method goes, but I found the recipe TOO sweet, and lso a little bit heavy on the sauce. It was okay, but it was far too sweet for me.

12 Jan 2009 12:27 AEST

Merika

Authentic!

Great recipe! Very authentic.

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