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
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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 wooden spoon
- colander or strainer
- mixing bowl
- whisk or spoon
Helpful
- wokoptional
- cutting boardoptional
- knifeoptional
- serving platesoptional
Beverage pairings
Wine
Riesling (Adelaide Hills or Clare Valley)
Off-dry to dry
Aromatic and slightly sweet notes complement tamarind and fish sauce; acidity cuts through richness
Sauvignon Blanc (Margaret River or Yarra Valley)
Crisp and herbaceous
Bright acidity balances spice and heat; citrus notes echo lime garnish
Gewürztraminer (cool climate Australian)
Aromatic, off-dry
Floral and spice notes harmonise with chilli and peanuts; slight sweetness mellows heat
Beer
Asahi Super Dry
Japanese lager
Crisp and clean; low body won't overwhelm dish; traditional pairing for Southeast Asian cuisine
Mountain Goat Hightail Ale (Victoria)
Pale ale
Balanced hops and citrus notes complement spice; medium body and slight sweetness pair well with peanuts
Non-alcoholic
Thai iced tea
Sweet, creamy, and traditional; balances chilli heat and savoury elements
Fresh lime and ginger cordial with sparkling water
Citrus and ginger enhance lime garnish and spice profile; refreshing acidity cleanses palate
Mango or passion fruit juice
Tropical sweetness complements fish sauce and tamarind; refreshing without competing with flavours
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)