Pad Thai

Name: Pad Thai
Yield: 2 servings
Cuisine: Thai
Ingredients: 200 g dried rice noodles (about 5mm wide); 200 g prawns, peeled (or chicken/tofu); 2 eggs; 3 cloves garlic, minced; 100 g firm tofu, cubed small; 3 spring onions, cut into 5cm pieces; 50 g roasted peanuts, crushed; 75 g bean sprouts; 45 ml vegetable oil; 45 ml tamarind paste; 30 ml fish sauce; 30 ml palm sugar (or brown sugar); 15 ml rice vinegar; 5 ml chilli flakes (optional)

Servings2

CuisineThai

dinner quick one-pan family-friendly

Ingredients

200 gdried rice noodles (about 5mm wide)
200 gprawns, peeled (or chicken/tofu)
2eggs
3 clovesgarlic, minced
100 gfirm tofu, cubed small
3spring onions, cut into 5cm pieces
50 groasted peanuts, crushed
75 gbean sprouts
45 mlvegetable oil
45 mltamarind paste
30 mlfish sauce
30 mlpalm sugar (or brown sugar)
15 mlrice vinegar
5 mlchilli flakes (optional)

Instructions

Soak rice noodles in room temperature water for 30-45 minutes until pliable. Drain well.
Mix all sauce ingredients together until sugar dissolves.
Heat wok over high heat. Add 2 tbsp oil, then garlic and tofu. Stir-fry 2 minutes.
Add prawns, cook until just pink (about 2 minutes). Push everything to one side.
Add remaining oil to empty side. Crack in eggs, scramble quickly, then mix with prawns.
Add drained noodles and sauce. Toss constantly for 2-3 minutes until noodles are tender and coated.
Add spring onions and half the peanuts. Toss for 30 seconds.
Serve topped with bean sprouts, remaining peanuts, lime wedges, and coriander.

Recipe by

Paul Nagle

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200 g dried rice noodles (about 5mm wide)
200 g prawns, peeled
2 eggs
3 cloves garlic, minced
100 g firm tofu, cubed small
3 spring onions, cut into 5cm pieces
50 g roasted peanuts, crushed
75 g bean sprouts
45 ml vegetable oil
45 ml tamarind paste
30 ml fish sauce
30 ml palm sugar
15 ml rice vinegar
5 ml chilli flakes

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Essential

bowl
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wok
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spatula or cooking spoon
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colander or strainer
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Helpful

small bowl for sauceoptional
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spoon for mixingoptional
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serving platesoptional
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Beverage pairings

Wine

Margaret River Sauvignon Blanc

Crisp White

$15–$25

Bright acidity cuts through rich tamarind and fish sauce; herbaceous notes complement fresh herbs

Vivino

Clare Valley Riesling

Off-Dry White

$12–$20

Slight sweetness balances chilli heat; mineral profile pairs well with prawns and tofu

Vivino

Adelaide Hills Pinot Gris

Light White

$14–$22

Delicate fruit and crisp finish won't overpower the dish; good with Asian spice profiles

Vivino

Beer

Little Creatures Pale Ale

Pale Ale

Hoppy bitterness complements tamarind tang; refreshing carbonation cools chilli heat

Stone & Wood Green Buddha

Pilsner

Clean, crisp profile with subtle citrus; light body suits noodle-based dishes

Non-alcoholic

Fresh Thai Iced Tea

Sweet and creamy; traditional pairing that balances spice and richness

Sparkling Lime & Ginger Water

Refreshing carbonation with zesty citrus notes; complements fresh herbs and heat

Coconut Water

Light, hydrating option that echoes Southeast Asian flavours without competing

Ingredients

200gdried rice noodles (about 5mm wide)
200gprawns, peeled(or chicken/tofu)
2eggs
3clovesgarlic, minced
100gfirm tofu, cubed small
3spring onions, cut into 5cm pieces
50groasted peanuts, crushed
75gbean sprouts
45mlvegetable oil
45mltamarind paste
30mlfish sauce
30mlpalm sugar(or brown sugar)
15mlrice vinegar
5mlchilli flakes(optional)