The Chef

Restaurants

Meals

Drinks

Restaurants›Banh mi Zon ( BMZ)- Vietnamese food›Pad Thai Recipe

Pad Thai Recipe

Name: Banh mi Zon ( BMZ)- Vietnamese foods Pad Thai Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 3 tbs tamarind paste; 3 tbs fish sauce; 2 tbs palm sugar (or brown sugar); 1 tbs rice vinegar; 1 tsp sriracha or Thai chili sauce; 2 tbs water; 8 oz dried flat rice noodles (about 1/4-inch wide); 8 oz boneless skinless chicken thigh or breast, thinly sliced; 8 oz raw prawns (shrimp), peeled and deveined; 2 large eggs; 1 cup shredded carrot; 1 small yellow or sweet onion, thinly sliced; 2 cups bean sprouts; 3 cloves garlic, minced; 3 stalks green onions (scallions), thinly sliced (white and green separated); 1 tsp red chili, thinly sliced (optional); 1 tbs roasted peanuts, roughly chopped; 2 lime wedges; 2 tbsp fresh cilantro (optional); 1 tsp sesame oil (optional, for finishing); 3 tbs vegetable oil (for cooking); 1 tsp salt; 0.25 tsp white pepper or black pepper

Inspired by Banh mi Zon ( BMZ)- Vietnamese food

Time45m

Serves3

A spicy Thai classic of rice noodles, shredded carrot, onions, bean sprouts, eggs, chicken, and prawns topped

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.

Sauce

3 tbs tamarind paste

3 tbs Fish sauce

2 tbs palm sugar (or brown sugar)

1 tbs Rice vinegar

1 tsp sriracha or Thai chili sauce

2 tbs water

Noodles & Proteins

8 oz dried flat rice noodles (about 1/4-inch wide)

8 oz boneless skinless chicken thigh or breast, thinly sliced

8 oz raw prawns (shrimp), peeled and deveined

2 Large eggs

Vegetables & Aromatics

1 cup shredded carrot

1 small yellow or sweet onion, thinly sliced

2 cups Bean sprouts

3 cloves Garlic, minced

3 stalks green onions (scallions), thinly sliced (white and green separated)

1 tsp red chili, thinly sliced (optional)

Garnish & Finish

1 tbs roasted peanuts, roughly chopped

2 Lime wedges

2 tbsp Fresh cilantro (optional)

1 tsp sesame oil (optional, for finishing)

3 tbs vegetable oil (for cooking)

Seasoning (optional)

1 tsp Celtic sea salt

1/4 tsp white pepper or black pepper

Method

Sauce

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, sriracha, and 2 tablespoons water until sugar dissolves. Taste and adjust: it should be balanced sweet, sour, salty, and slightly spicy. Set aside.

Noodles & Proteins

Soak the dried rice noodles in warm water for about 20–25 minutes (or according to package) until pliable but still slightly firm (they will finish cooking in the pan). Drain and set aside.

Pat chicken and prawns dry. Season lightly with 1/4 tsp salt and a pinch of pepper.

Cook proteins

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat. Add the chicken slices in a single layer and stir-fry 2–3 minutes until just cooked through. Remove and set aside. Add another 1 tablespoon oil, then add prawns and cook 1–2 minutes per side until pink and opaque. Remove and set aside with the chicken.

Scramble eggs

Add remaining 1 tablespoon oil to the pan. Reduce heat slightly to medium. Add half the minced garlic and the white parts of the scallions; stir 10–15 seconds until fragrant. Push aromatics to side, crack in the eggs and scramble quickly until just set but still moist. Break eggs into large pieces.

Add the soaked, drained noodles to the pan, spreading them out. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss and stir-fry vigorously to coat noodles and distribute the sauce. If mixture looks dry, add 1–2 tablespoons hot water to help loosen noodles.

Return cooked chicken and prawns to the wok along with shredded carrot and sliced onions. Continue stir-frying 2–3 minutes until noodles are tender and vegetables have softened but still have a slight bite.

Vegetables & Aromatics

Stir in bean sprouts and the green parts of the scallions and remaining garlic; toss for 30–60 seconds — you want sprouts just warmed but still crunchy. Taste and adjust seasoning with extra fish sauce, sugar, or lime juice as needed.

Garnish & Finish

Turn off heat. Drizzle sesame oil if using and toss lightly. Transfer Pad Thai to serving plates. Sprinkle with chopped roasted peanuts, sliced chilies (if using), and cilantro. Serve immediately with lime wedges on the side for squeezing over each portion.

Final seasoning (optional)

Offer extra condiments at the table: additional fish sauce, sugar, chili flakes, and lime wedges so diners can adjust to taste.