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Pad thai recipe
Created by Jay Phao-Chinda
- Cuisine: Thai
- Prep Time: 10 min(s)
- Cook Time: 20 min(s)
- Serves 2
Once you’ve seen this popular dish made in a Thai kitchen, you realise how easy it is if you know how! It is a wonderful combination of noodles, prawns, crunchy fresh veggies and that distinctive sweet and tangy sauce. A little dried shrimp and preserved radish, with its soft but chewy texture and unique flavour, are two of the essential ingredients. You can adjust the amount of sauce you add to the noodles according to how strong a flavour you like. This quantity of sauce is about right for four people but you can keep any unused sauce in a jar in the refrigerator for next time.
You might also like Suzanne Gibbs' Pad Thai. Or, browse our collection of Thai recipes.
Ingredients
Sauce100 g tamarind pulp
300 ml warm water
200 g palm sugar
50 g caster sugar
150 ml Thai seasoning sauce
oil
6 large shelled green prawns
10 g dried shrimp
¼ red onion, sliced
40 g firm tofu, sliced
40 g shredded preserved radish
2 eggs
200 g flat rice noodles, soaked in warm water for 30 minutes, drained
garlic chives (some chopped and some left whole to garnish)
bean sprouts
fried shallots
chopped roasted peanuts
roasted chilli powder
lime wedges
Preparation
Combine the tamarind and warm water in a bowl. Break up the pulp with your fingers until it is dissolving into the water. Strain the water into a saucepan, squeezing all the liquid from the pulp. Add the palm sugar, caster sugar and seasoning sauce. Bring to the boil, then simmer until reduced and slightly syrupy.Heat a little oil in a wok and when hot, add the prawns. Fry until they curl and change colour then add the dried shrimp, onion, tofu and radish. Stir-fry briefly then push the ingredients to one side and crack in the eggs, breaking them up just a little. Without letting them cook completely, add the noodles, 2 tablespoons of water, a few scoops of tamarind sauce (or to taste) and some chopped garlic chives, bean sprouts, fried shallots, peanuts and chilli powder to taste. Stir briefly then serve garnished with whole garlic chives, more bean sprouts, fried shallots, peanuts and wedges of lime.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Pad thai recipe then browse more Thai recipes, stir-fry recipes, noodle and dumpling recipes and our most popular hainanese chicken rice recipe.
Thai Restaurants
Displaying 10 of 823 Thai Restaurants.
| Restaurant | Book Online | 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 |
Comments (36)
Previous
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.
Agree(5 people agree)
Disagree(0 people disagree)
20 Aug 2011 12:06 AEST
julai
Homehill
18 Jun 2011 08:43 AEST
chris brown
sutherland
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
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
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