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
- wok
- spatula or wok turner
- mixing bowl
- spoon or whisk
- colander or strainer
Helpful
- serving plateoptional
Beverage pairings
Wine
Riesling (Adelaide Hills or Clare Valley)
Dry to off-dry
Aromatic and slightly sweet notes complement the tamarind and palm sugar; acidity cuts through richness
Sauvignon Blanc (Margaret River or Adelaide Hills)
Crisp and herbaceous
Vibrant acidity and citrus notes balance the spicy chilli and rich peanut sauce
Pinot Grigio (King Valley or Yarra Valley)
Light and refreshing
Clean mineral profile refreshes the palate between bites of noodles and prawns
Beer
Coopers Pale Ale
English-style Pale Ale
Balanced malt and hop character with slight sweetness to complement tamarind and chilli heat
Stone & Wood Pacific Ale
Australian Pale Ale
Citrus and tropical notes enhance the dish's bright flavours; crisp finish cuts through richness
Non-alcoholic
Thai iced tea
Traditional pairing with creamy, slightly sweet profile that complements spice and richness
Fresh lime juice with sparkling water and a touch of palm sugar
Refreshing citrus balances tamarind, chilli heat, and peanut sauce
Ginger beer
Spicy warmth echoes the chilli; carbonation refreshes palate between bites
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)