Pad Thai is one of the most iconic dishes in Thai cuisine. This stir-fried dish is a tasty mix of sweet, sour, salty and spicy, combined with noodles, vegetables and egg. It is not only delicious, but also easy to make! In this blog post, you will learn how to make the perfect Pad Thai at home. Let’s start with the ingredients.
Ingredients for 2-3 persons
For the sauce:
- 1 tsp chilli powder (optional for extra spice)
- 2 tbsp tamarind paste (this gives the authentic sour flavour)
- 2 tbsp fish sauce (for depth and saltiness)
- 1.5 tbsp palm or brown sugar
- 1.5 tbsp palm or brown sugar
For noodles and wok:
- 1 tsp dried chilli flakes (optional)
- 200 grams of rice noodles (wide noodles work best)
- 200 g chicken breast, prawns, tofu, or a combination
- 2 eggs
- 3 cloves of garlic, finely chopped
- 1 shallot, finely chopped
- 100 gram taugé
- 2 stalks of spring onion, cut into pieces
- 1 handful of peanuts, finely chopped
- Fresh coriander and lime wedges (for garnish)
- 2 tbsp vegetable oil (e.g. sunflower or peanut oil)
Step-by-step recipe for Pad Thai
1. Prepare the rice noodles
Fill a bowl with hot water and soak the rice noodles according to the instructions on the packet (usually 6-8 minutes). Make sure the noodles are cooked but still firm, they should not be too soft as they will go through the wok later.
2. Make the sauce
In a small bowl, mix the tamarind paste, fish sauce, sugar, soy sauce and chilli powder. Stir well until the sugar is dissolved. This is the savoury, sweet and sour base of your Pad Thai.
3. Heat the wok
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the garlic and shallot and stir-fry until fragrant and lightly browned (about 1 minute).
4. Boil the egg
Push the garlic and shallot to the side of the wok. Add a little more oil if the pan is dry. Crack the eggs into the middle of the wok and stir-fry until just cooked, like scrambled eggs.
5. Add the meat or tofu
Add the chicken, prawns or tofu to the wok. Stir-fry these ingredients until fully cooked (chicken and prawns need about 3-4 minutes, tofu slightly shorter). If using prawns, make sure they are pink and firm before proceeding.
6. Add noodles and sauce
Once the meat or tofu is cooked, add the drained rice noodles to the wok. Then pour the previously made sauce on top. Stir everything well so that the noodles absorb the sauce and are evenly coated.
7. Add bean sprouts and spring onion
Finally, stir the bean sprouts and spring onion into the noodles. Fry this for about 1 minute more. The bean sprouts should still be crunchy for a good texture.
8. Serve with garnishes
Divide the Pad Thai between plates and sprinkle generously with chopped peanuts. Garnish with fresh coriander, a wedge of lime and dried chilli flakes for those who like spicy.
Tips for the best Pad Thai
Never overcook. The noodles and vegetables should remain crisp. Stir-fry quickly and on high heat.
Use tamarind paste for authentic flavour. It gives that perfect acidity that is essential for Pad Thai.
Use fresh ingredients. The bean sprouts, spring onion and coriander in particular add a fresh touch.
Adjust the flavours. The balance between salty, sweet, sour and spicy is personal. Taste the sauce and add more fish sauce (salty), sugar (sweet), tamarind (sour) or chilli powder (spicy) to taste.
Enjoy!
Pad Thai is a deliciously versatile dish that is easy to make at home. With fresh ingredients, the right balance of flavours and a good wok technique, you can enjoy an authentic Thai meal within 30 minutes. Try this recipe and make your own variations by adding other vegetables or proteins, for example. Enjoy your meal!
