Pad Thai is a dish that has the ultimate combination of chewy rice noodles with tender chicken, prawns, onions, and bean sprouts, covered in a tasty sauce and topped with crunchy peanuts. I know the thought of making Pad Thai can seem intimidating, but trust me, my Easy Pad Thai recipe will have you making this dish regularly! It has the right amount of savoury and sweet flavours with a little thang.
Ingredients
Remember, this recipe is flexible, so feel free to make it your own. Add extra veggies, swap out the protein, or adjust the seasonings to suit your family's taste.
- flat rice noodles
- chicken breast, sliced into thin strips (or substitute tofu for a vegetarian option)
- raw prawns
- garlic
- brown onion
- eggs
- bean sprouts
- shallots
- crushed peanuts
- fresh coriander, chopped (optional)
- lime wedges and chilli for serving
For the sauce:
- tamarind paste ( you can buy this at Woolworths in a jar)
- fish sauce
- oyster sauce
- brown sugar
- soy sauce
- lime juice
Easy Pad Thai
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Ingredients
Stir Fry
- 200 grams flat rice noodles
- 250 grams chicken breast sliced into thin strips (or substitute tofu for a vegetarian option)
- 200 grams raw prawns peeled and deveined
- 2 cloves garlic minced
- 1 brown onion sliced
- 2 eggs lightly beaten
- 1 cup bean sprouts
- 2 shallots sliced
- ¼ cup crushed peanuts
- fresh coriander chopped (optional)
- lime wedges for serving
Sauce
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce or soy sauce for a vegetarian option
- 2 tablespoons oyster sauce
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Instructions
- Start by soaking the rice noodles in boiled water for about 8 minutes until they become soft and pliable (don't leave them any longer, or they will fall apart). Drain them and set aside.
- In a small bowl, mix together the sauce ingredients and set aside.
- Heat some oil in a large frypan over medium-high heat. Add the minced garlic, onion, and sauté for around 1 minute until fragrant.
- Add the chicken strips (or tofu) to the frypan and cook for around 8 minutes until they're cooked and slightly browned. If you're using prawns, add them and cook until they turn pink.
- Push the cooked chicken (or tofu) and prawns to one side, creating a space. Pour the beaten eggs in and scramble them until they're fully cooked.
- Add the bean sprouts and shallots to the pan, and give it all a good stir-fry for another minute or two until the bean sprouts start to soften.
- Add the sauce mix to the pan and stir for 1 - 2 minutes until thickened.
- Add the noodles and stir them carefully.
- Serve with fresh coriander, a lime wedge and some crushed peanuts on top. If you like a little heat, add some sliced chilli.
Notes
Pad Thai is best served fresh as the noodles start to break apart.
Nutrition
Calories: 467kcalCarbohydrates: 66gProtein: 30gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 185mgSodium: 1693mgPotassium: 635mgFiber: 4gSugar: 16gVitamin A: 240IUVitamin C: 9mgCalcium: 100mgIron: 2mg
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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