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Thai · Dinner

Pad Thai

Non-vegMedium

Diet: Non-veg · High-protein

Toss rice noodles with prawns, egg and a tamarind sauce. Soften the noodles before stir-frying and work in two batches.

Prep
25 min
Cook
15 min
Total
40 min
Servings
4
Difficulty
Medium
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Noodles

Sauce

Pan

Equipment

Bowl; wok; tongs; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soak · About 20 min

  1. Soak 250 g dried flat rice noodles in 1500 ml warm water for about 20 minutes, or follow the packet directions. Drain.

    Check: The noodles bend but remain firm; do not fully cook them yet.

Mix sauce · About 3 min

  1. Mix 35 g tamarind paste, 30 ml fish sauce, 30 g brown sugar, 60 ml water until the sugar dissolves.

Cook prawns and egg · About 6 min

  1. Heat half of 30 ml neutral oil in a wok. Cook half of 400 g peeled raw prawns for 3–4 minutes. Push aside and scramble half of 2 eggs, beaten.

    Check: Prawns reach 63°C / 145°F and turn opaque; egg is set.

Toss noodles · About 5 min

  1. Add half the noodles and sauce. Toss for 3 minutes; add half of 150 g bean sprouts and 40 g spring onions, cooking until sprouts are steaming hot. Finish with half of 40 g roasted peanuts, chopped and 30 ml lime juice. Repeat with all remaining ingredients.

    Check: If noodles stay firm, add a small splash of hot water; time is per batch.

Tips

  • Use a wide pan so noodles heat evenly.
  • Tamarind paste strength varies; taste sauce before cooking.

Substitutions

  • Use chicken strips instead of prawns; cook to 74°C / 165°F.
  • Use crushed cashews instead of peanuts.

Storage

  • Get perishable Pad Thai into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pad Thai within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Pad Thai to 74°C / 165°F, stirring or turning it for even heating. When Pad Thai is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Pad Thai includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pad Thai becomes softer in storage.

Make ahead

  • Mix the sauce one day ahead.
  • Prepare toppings ahead; soak noodles close to cooking.

FAQ

Why do noodles break?

They may have soaked too long or been tossed too roughly.

Can I omit fish sauce?

Use soy sauce for a different flavour; check gluten needs.

Are bean sprouts served raw?

This recipe heats them until steaming hot.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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