Pad Thai Recipe
Traditional fried rice noodle with choice of meat, tamarind, bean sprouts, egg, scallion and peanut
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Noodles
Soak the rice noodles in warm water for about 30 minutes or until soft. Drain and set aside.
- 2
Cook the Protein
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken (or shrimp/tofu) and cook until no longer pink. Remove from the pan and set aside.
- 3
Scramble the Eggs
In the same pan, add another tablespoon of oil. Crack the eggs into the pan and scramble until fully cooked. Remove and set aside.
- 4
Stir-Fry the Noodles
Add the remaining tablespoon of oil to the pan. Add the soaked noodles, tamarind paste, soy sauce, and fish sauce. Stir-fry for about 3-4 minutes until everything is well combined.
- 5
Combine Ingredients
Return the cooked chicken (or shrimp/tofu) and scrambled eggs to the pan. Add bean sprouts and chopped scallions, and stir-fry for another 2 minutes.
- 6
Serve
Serve hot, garnished with crushed peanuts and lime wedges on the side.
