Pad Thai

Pad Thai

Servings2
CuisineThai
dinnerquickone-panfamily-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

  1. Soak rice noodles in room temperature water for 30-45 minutes until pliable. Drain well.

  2. Mix all sauce ingredients together until sugar dissolves.

  3. Heat wok over high heat. Add 2 tbsp oil, then garlic and tofu. Stir-fry 2 minutes.

  4. Add prawns, cook until just pink (about 2 minutes). Push everything to one side.

  5. Add remaining oil to empty side. Crack in eggs, scramble quickly, then mix with prawns.

  6. Add drained noodles and sauce. Toss constantly for 2-3 minutes until noodles are tender and coated.

  7. Add spring onions and half the peanuts. Toss for 30 seconds.

  8. 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

Helpful

Beverage pairings

Wine

Sauvignon Blanc (Margaret River or Adelaide Hills)

Crisp White

$18–$28

High acidity cuts through rich peanut sauce and complements tamarind's tartness. Citrus notes echo lime garnish.

Vivino

Riesling (Clare Valley or Coonawarra)

Off-Dry White

$16–$26

Subtle sweetness balances chilli heat and fish sauce umami. Aromatic profile suits Thai spices.

Vivino

Pinot Grigio (King Valley or Yarra Valley)

Light White

$14–$24

Fresh and mineral-driven, doesn't overpower delicate prawns. Pairs well with ginger and garlic aromatics.

Vivino

Beer

Little Creatures Pale Ale (WA)

Pale Ale

Hoppy bitterness complements chilli heat and rich peanut sauce. Refreshing finish cleanses palate.

Coopers Pale Ale (SA)

Pale Ale

Balanced malt sweetness and citrus hops work with tamarind and fish sauce complexity. Classic Australian choice.

Non-alcoholic

Thai Iced Tea (homemade or café)

Sweet, creamy, and cooling. Traditional pairing that balances chilli heat and complements overall dish authenticity.

Fresh Lime & Ginger Sparkling Water

Bright citrus and spice echo recipe garnish and aromatics. Refreshing palate cleanser without alcohol.

Jasmine Tea (chilled)

Delicate floral notes complement aromatic spices. Light body won't overpower prawns and tofu.

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)