thainoodlesprawnstir-fryclassicstreet-foodbeginner

Pad Thai

Name: Pad Thai
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 120 g dried flat rice noodles; 180 g raw peeled prawns; 2 eggs; 30 g tamarind paste; 30 ml fish sauce; 20 g palm sugar; 30 ml water; 2 tbsp neutral oil; 2 cloves, finely chopped garlic; 80 g, cut in small cubes firm tofu; 120 g bean sprouts; 3, cut into 4 cm lengths spring onions; 25 g, roughly chopped roasted peanuts; 1, cut into wedges lime; 1 tsp dried chili flakes

Pad Thai is a fast, vibrant noodle stir-fry with chewy rice noodles, juicy prawns, soft egg, crisp bean sprouts, and the signature tang of tamarind. Finished with peanuts, lime, and chili, it is balanced, comforting, and bright in every bite.

15 min

2 servings

595 kcal

Thai

Ingredients

Noodles and protein

120 gdried flat rice noodles
180 graw peeled prawns
2eggs

Sauce

30 gtamarind paste
30 mlfish sauce
20 gpalm sugar
30 mlwater

Stir-fry and garnish

2 tbspneutral oil
2 cloves, finely choppedgarlic
80 g, cut in small cubesfirm tofu
120 gbean sprouts
3, cut into 4 cm lengthsspring onions
25 g, roughly choppedroasted peanuts
1, cut into wedgeslime
1 tspdried chili flakes

Instructions

1
Soak the dried flat rice noodles in very hot water for 6 minutes until pliable but still slightly firm; drain well. While they soak, whisk the tamarind paste, fish sauce, palm sugar, and water in a small bowl until the sugar dissolves. Crack the eggs into a bowl and lightly beat them.
2
Heat a wok or large frying pan over high heat until very hot. Add 1 tbsp of the neutral oil, then add the raw peeled prawns and stir-fry for 1-2 minutes until just turning pink. Add the firm tofu and cook for 1 minute more to lightly color it, then push everything to one side of the pan.
3
Add the remaining 1 tbsp neutral oil to the empty side of the wok, add the garlic, and stir for about 10 seconds until fragrant but not browned. Pour in the lightly beaten eggs and scramble briefly until softly set.
4
Add the drained noodles and the sauce. Toss and stir-fry for 1-2 minutes, lifting and turning constantly so the noodles absorb the sauce evenly. If the pan looks dry before the noodles are tender, add a small splash of water. The noodles are ready when glossy, separate, and just tender, not mushy.
5
Add most of the bean sprouts and most of the spring onions, reserving a little of each for serving. Toss for 20-30 seconds just until slightly wilted but still crisp. Turn off the heat.
6
Plate immediately and top with the reserved bean sprouts, reserved spring onions, roasted peanuts, lime wedges, and dried chili flakes. Serve at once so the noodles stay springy.

Nutrition per serving

595 kcal

Calories

34g

Protein

60g

Carbs

24g

Fat

Fiber

Notes

•For a true 15-minute finish, use very hot soaking water rather than boiling the noodles; they should be flexible before hitting the wok.
•Have every ingredient cut, measured, and placed by the stove before you start cooking, because Pad Thai cooks very fast.
•A very hot pan is key: it helps the noodles fry instead of steam.
•Taste before serving: if you want it tangier, squeeze over extra lime; if you want it sweeter, add a pinch more sugar next time.

Background

Pad Thai became widely popular in Thailand in the 20th century and grew into one of the country's most recognized street-food dishes. It reflects a blend of Thai sweet-sour-salty balance with Chinese-influenced stir-frying techniques and noodle cookery.

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