Pad Thai

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Prep time: 00:30 HR
Cook time: 00:20 HR


Serves: 3

Pad thai translates as “Thai-style frying” The best examples are dry and light, with a fresh, complex, balanced flavor. Though its simple dish, cooking the perfect pad needs a little bit of skill. Follow this recipe, which is not a typical Bangkok street-food style but a little personalized, to enjoy this traditional dish more. A dash of fish sauce, some preserved radish and touch of sourness from tamarind paste adds much more flavor to this street-food dish.

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. They will be flexible and solid, make sure they are not soft or mushy by keeping a check on the time soaking. Once done drain and set aside with a table spoon or two of olive oil to give a nice shine to the noodles and this step will ensure that the rice noodles don’t stick to each other.


  • 150 grams / 5 ounces Traditional Thai Rice Noodles ( Mai Thai Rice Sticks – 5 mm)
  • 15ml / 3 tablespoons vegetable oil
  • 1 medium to large egg, if small then use 2
  • 6 medium shrimp, peeled and deveined
  • 2 tablespoons of pressed tofu or bean curd
  • 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1' pieces
  • 1 cup bean sprouts
  • 5 tablespoons tamarind water (2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water)
  • 1 1/2 tablespoons Thai fish sauce (nam pla)
  • 1 1/2 tablespoons simple syrup, preferably made with palm sugar
  • 4 garlic chives, 2 cut into 1' pieces
  • 1/2 teaspoons ground dried Thai chilies divided
  • 2 tablespoons crushed roasted, unsalted peanuts, divided
  • 2-3 lime wedges


In a large bowl soak the Rice Noodles for 5 to 10 minutes in hot water broth until just flexible and solid, not expanded and soft or mushy. Once done, drain and set aside the Rice Noodles.

Take wok and heat vegetable oil in it over medium-high heat. Beat the egg and add to the wok and stir for 30 seconds until barely set. Add the shrimps. Cook for 2-3 minutes while stirring until shrimp and egg are almost cooked through. Now add tofu and radish and cook for 30 seconds. 

Once all the ingredient come together and looked balanced in consistency, add the noodles and continue to cook for a minute. Now add the sprouts and stir lightly to mix evenly. Add all the liquids - tamarind water, fish sauce, and simple syrup. Stir-fry for around 1 minute or until the sauce is well absorbed and has coated the noodles. 

Add the chopped garlic chives and stir. After that add half of the ground chilies and peanuts and toss well. Transfer to serving plates.

Garnish with remaining ground chilies, peanuts and some lime wedges.

Creative Trick: Drizzle a well beaten egg over the hot mixture (before adding garlic chives), forming fine ribbons as it cooks.