Pad Thai (Classic)

0 Review

(Provide your rating)

Prep time: 00:15 HR
Cook time: 00:05 HR


Serves: 2

Pad Thai, phat Thai or phad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. Pad Thai literally means “Thai fry,” and it’s the dish many foreigners think of first when they think about Thai food.This recipe is a perfect example of Thai cooking for beginners. Pad Thai is also an another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like. Use Mai Thai Rice Sticks (5 mm) to cook this recipe. They are made of pure Rice Flour Paste and are very fluffy and robust when you soak them in hot water broth.  It is delicious with its fresh juicy shrimps stir fired with tofu, crunchy veg and egg fried rice noodles. Serve with a wedge of lime, chilli powder and crushed peanuts.


  • 150g Traditional Thai Rice Noodles (Preferably Mai Thai Rice Sticks – 5 mm)
  • 2 tablespoons oil
  • 1 clove garlic, finely minced
  • 4 oz medium-sized shrimp, shelled and deveined
  • 2 oz fried firm tofu, cut into slices
  • 4–6 oz bean sprouts
  • 1 oz Chinese chives, cut into 2-inch lengths
  • 2 tablespoons crushed peanuts
  • Lime wedges



  • 1 1/2 tablespoons SQUID BRAND fish sauce
  • 1 1/2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon chili powder or more, to taste


Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.

Mix all the ingredients in the Seasonings in a small bowl until well combined and the sugar completely dissolved, set aside.

Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring.

As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet.

Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.

Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.