Pad Thai
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 NagleShop All Ingredients
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- 200 g dried rice noodles (about 5mm wide)Woolworths
- 200 g prawns, peeledWoolworths
- 2 eggsWoolworths
- 3 cloves garlic, mincedWoolworths
- 100 g firm tofu, cubed smallWoolworths
- 3 spring onions, cut into 5cm piecesWoolworths
- 50 g roasted peanuts, crushedWoolworths
- 75 g bean sproutsWoolworths
- 45 ml vegetable oilWoolworths
- 45 ml tamarind pasteWoolworths
- 30 ml fish sauceWoolworths
- 30 ml palm sugarWoolworths
- 15 ml rice vinegarWoolworths
- 5 ml chilli flakesWoolworths
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Essential
- bowl
- spatula or cooking spoon
- colander or strainer
- mixing bowl
- whisk or spoon for mixing
- knife
- cutting board
Helpful
- wokoptional
- serving plate or bowloptional
Beverage pairings
Wine
Riesling (Adelaide Hills or Clare Valley)
Off-dry to dry white
Aromatic and slightly sweet notes complement tamarind and chilli; acidity cuts through richness
Sauvignon Blanc (Margaret River or Yarra Valley)
Crisp white
Herbaceous and zesty; refreshing acidity balances spicy and tangy pad thai
Pinot Grigio or Italian white blend
Light, dry white
Neutral profile won't compete; cleanses palate between bites of noodles and prawns
Beer
Thai Lager (Singha, Chang, or local imitations)
Pale lager
Classic pairing; crisp and slightly sweet, cools the palate against chilli heat
Pale Ale (James Squire or Stone & Wood)
Hoppy pale ale
Citrus and floral hops echo lime and fresh herbs; balanced bitterness complements richness
Non-alcoholic
Fresh lime juice or lime cordial with sparkling water
Echoes the lime wedges served with dish; bright acidity refreshes between mouthfuls
Iced Thai tea or jasmine tea
Aromatic and slightly sweet; authentic pairing that complements spice and umami flavours
Ginger beer or lemonade
Spicy ginger echoes chilli; cooling and refreshing effect on palate
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)