Simply Cook

Pad Thai

  • minutes
  • 2
  •  Gluten-Free
  •  500 cal
4 stars based on 68 reviews
"Kway Teow Pad Thai" meaning "fried rice noodles, Thai style" is a dish that was designed in the 1940s to be the Thai version of Chinese noodles. It's done with rice noodles instead of wheat noodles, as rice was in abundance in Thailand. The dish was then promoted by the Thai Government to build a sense of national identity among Thais, and has since become the world's favourite Thai street food dish.

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  1. 1 For dried noodles, bring a large pan of water to the boil, add the noodles and turn the heat down to medium. Let them cook for 8 mins or so until tender, but still a little chewy. Then drain them in a sieve and rinse them under cold water. For fresh noodles, save them to add in at Step 3.
  2. 2 Place a wok over medium high heat and then add 1 tbsp of oil. Add the prawns and stir-fry for 1 min (or 2 mins if using raw prawns). Push the prawns to the side and crack the egg into the space. Let it start to set a little bit then break the yolk and stir-fry the egg. Then mix it up with the prawns.
  3. 3 Add the Pad Thai Paste to the pan and stir-fry for 1 min. Add the noodles (cooked and drained ones from before or fresh noodles, if using) and the Tamarind Sauce and stir well. Add most of the spring onions (keep a few for garnish later) and the bean sprouts and stir to mix. (Tongs really help here). Add the Thai Tomato Sauce and stir fry for 2 more mins.
  4. 4 Serve the Pad Thai with some crushed peanuts on top along with the rest of your spring onions. Squeeze a lime (if using) over everything.
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