Pad thai recipe

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Rating:

4/ 5 stars 111 Votes
  • Cuisine: Thai

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.

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

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3. Asian Gateway   Nightcliff
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5. Dickson Asian Noodle House   Dickson
6. Lemon Grass Thai City   City
7. Sukothai   Yarralumla
8. Thai Amarin   Kingston
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10. Three Mothers Thai   City

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Comments (29)

Previous Page 1 | 2 | 3 | 4 | Next
03 Mar 2012 06:07 AEST
Abra
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03 Mar 2012 06:03 AEST
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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. :)
Agree(2 people agree)
Disagree(0 people disagree)
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!
Agree(0 people agree)
Disagree(1 people disagree)
21 Sep 2011 05:08 AEST
shop
Emden
great
I love the food, thank you for this video
Agree(1 people agree)
Disagree(0 people disagree)
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!
Agree(4 people agree)
Disagree(3 people disagree)
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
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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.
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