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Pad Thai

A quick and flavour-packed recipe for mastering Thailand’s iconic dish at home – perfect for beginners and weeknight cooks alike.

Ingredients

  • 200g Pad Thai / Rice Stick Noodles

  • 2 shallots

  • 2 medium eggs

  • 2 garlic cloves

  • 2 cups beansprouts (approx. 60g)

  • 165g raw king prawns or protein of choice

  • 1 jar store-bought Pad Thai sauce


Garnishes

  • Roasted, crushed peanuts

  • Chilli oil or red chilli flakes

  • Lime wedges

  • Coriander leaves

Directions

Step 1

Soak the rice noodles in room temperature water for 30-40 minutes until they're pliable but still slightly firm. They should bend without breaking. Drain thoroughly and set aside.

Step 2

Prep your ingredients before cooking: Thinly slice the shallots. Finely mince the garlic. Rinse and thoroughly dry the beansprouts. Beat the eggs with a small pinch of salt. Ensure prawns are peeled and deveined where required.

Step 3

Heat a wok or large frying pan over high heat until hot and then add 2 tablespoons of your oil of choice (vegetable or peanut oil work well).

Step 4

Cook the aromatics: add shallots and garlic to the oil, stir-frying quickly for 30 seconds until fragrant but not starting to brown too heavily.

Step 5

Cook the protein: Add the prawns (or protein of choice) and cook for 1-2 minutes until they just begin to turn pink. Be careful not to overcook. Remove and set aside.

Step 6

Add a touch more oil to the wok and pour in the beaten eggs. Let them set slightly for 10-15 seconds then scramble gently.

Step 7

Add the drained noodles and sauce to the eggs and toss for 2-3 minutes until the noodles are well coated and become glossy.

Step 8

Add three-quarters of the beansprouts and toss for 30-45 seconds to lightly wilt without removing all of the crunch.

Step 9

Reintroduce the prawns and test a noodle – it should be chewy but tender with no hard centre. If needed, add a tablespoon of water and cook for an additional minute.

Step 10

Serve immediately: divide between plates and garnish with the remaining beansprouts, crushed peanuts, fresh coriander and chilli flakes / oil to taste.