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Pad Thai
Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that's what you're after - but note that most people find it a little too "real" for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp "funk".I use chicken here but feel free to switch with any protein, even prawns/shrimp.
Prep
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Cook
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Total
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Servings
6 servings
Categories
General
Tags
Ingredients
- 125 g / 4oz Chang's Pad Thai dried rice sticks ((Note 1))
- 1 1/2 tbsp tamarind puree ((Note 2))
- 3 tbsp (packed) brown sugar
- 2 tbsp fish sauce ((Note 3))
- 1 1/2 tbsp oyster sauce ((Note 4))
- 2 - 3 tbsp vegetable or canola oil
- 1/2 onion (, sliced (brown, yellow))
- 2 garlic cloves (, finely chopped)
- 150 g/5oz chicken breast (or thigh) (, thinly sliced)
- 2 eggs (, lightly whisked)
- 1 1/2 cups of beansprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4" batons (see photo)
- 1/4 cup garlic chives , cut into 3cm / 1 1/4" pieces
- 1/4 cup finely chopped peanuts
- Lime wedges ((essential))
- Ground chilli or cayenne pepper ((optional))
- More beansprouts