Pad Thai
- Protein
- P 28g
- Carbohydrates
- C 62g
- Fat
- F 22g
- high protein
- high sodium
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)
- 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
- colander or strainer
- mixing bowl
- spoon or whisk
- wok
- spatula or cooking spoon
Helpful
- serving plates or bowlsoptional
Beverage pairings
Wine
Riesling (Adelaide Hills or Clare Valley)
Off-dry to dry Riesling
Bright acidity and slight sweetness complement tamarind's tang and balance chilli heat. Australian Rieslings offer excellent value.
Sauvignon Blanc (Margaret River or Adelaide Hills)
Crisp, herbaceous white
Zesty acidity cuts through rich peanut sauce and prawn richness. Herbal notes echo coriander and spring onion.
Pinot Grigio (King Valley or Yarra Valley)
Light, dry white
Delicate and refreshing; won't overpower delicate prawn and tofu flavours. Subtle fruit complements Asian spice profile.
Beer
Coopers Pale Ale
English-style pale ale
Balanced malt sweetness and moderate hop bitterness cut through richness of peanut sauce and chilli heat without overwhelming palate.
Little Creatures Pale Ale (WA) or James Squire Orchard Crush (NSW)
Sessionable pale ale / fruit-forward ale
Crisp, approachable profiles with subtle fruit notes that complement tamarind and fresh Asian herbs without competing.
Non-alcoholic
Thai iced tea or jasmine tea (chilled)
Traditional pairing; creamy sweetness balances spice and acid. Floral jasmine notes echo coriander and aromatic elements.
Fresh lime or lemongrass sparkling water
Bright acidity mirrors tamarind and lime wedges. Refreshing and palate-cleansing between bites of rich peanut sauce.
Ginger beer or ginger ale
Warming spice complements chilli; natural sweetness balances heat and tamarind's tanginess. Australian brands like Bundaberg available.
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)