Pad Thai, phat Thai or phad Thai is a stir-fried rice noodle dish commonly served as a street food and actually in each Thai restaurant all around Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu. It can be combined with chicken, pork, beef, and/or shrimps or just with tofu for vegetarians.

Equipment needed

  • Knife
  • Tea spoon (tsp)
  • Cutting board
  • Bowl
  • Wok or pan
  • 2nd pan
  • Cooking spoon
  • Sieve

Ingredients with chicken

  • 250 g of thin Thai-style rice noodles
  • 120 g chicken breast (optional other meat), sliced
  • 10 g dried shrimps (recommendable but optional)
  • 3-4 tsp palm oil (vegetable oil)
  • 2 cloves garlic, minced
  • 2 tsp cornstarch
  • 6 tsp fish or soy sauce
  • 1-2 cups fresh bean sprouts
  • 1-2 eggs
  • 2 steams of spring onions (green), sliced
  • 1 cup fresh coriander
  • 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
  • 1/2 cup chicken stock
  • 100 g tofu
  • Black pepper and optional a pinch of salt

SAUCE:

  • ¼ cup tamarind paste (Asian shop)
  • ¼ cup warm water
  • 1-2 tsp brown sugar (more or less to taste)

Topping

  • Lime
  • Small hand of peanuts or cashews
  • Chili sauce (Nam Prik Pao if available)

Preparation

  1. Place noodles in a large bowl; pour hot water over to cover. Let the noodles soak until tender but not mushy, 5-10 minutes. Note: you will be frying the noodles later, so you don’t want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little “crunchy”. Drain and set aside.
    While the noodles soak prepare the other ingredients:
  2. Cut the tofu into really small cubes and put aside
  3. Make the Pad Thai Sauce by combining the tamarind paste and the water and boil it shortly. Mix with sugar. Then sieve the sauce to receive a clear tamarind sauce. Set aside. Note: add more sugar if needed to balance out the sourness of the tamarind – this balance is what makes Pad Thai taste so amazing!
  4. Cut chicken into slices, put it in a bowl and pour over the tamarind marinade. Stir well and set aside.
  5. Warm up a wok or large frying pan over medium-high heat. Add 3-4 tsp oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
  6. Add the marinated chicken and keep on stir-frying. As soon as the wok/pan becomes dry, add a little chicken stock, 2-3 tsp at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
  7. Heat the second pan, add a little bit of oil and fry the tofu cubes until they are slightly golden-brown and put aside.
  8. Add the noodles. Use two spatulas, wooden spoons, or other utensils, and immediately stir-fry the noodles. Use a gentle “lift and turn” method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
  9. Break the eggs above and mix it in the fried-noodles.
  10. Add the bean sprouts, spring onions, dried shrimps and pepper and stir all together for 1 more minute. Add golden-brown tofu cubes. Noodles are done to perfection when they are no longer “hard” or crunchy, but chewy-sticky wonderful!
  11. Taste-test for seasoning, adding more fish or soy sauce until desired flavor is reached (we usually add at least 1-2 more tsp fish sauce). Toss well to incorporate.
  12. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce on the side.

Enjoy your very tasty Pad Thai!

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