Pad Thai

Classic Pad Thai is a very simple noodle dish, cooked with eggs, prawns, beansprouts and tofu. You can add a variety of vegetables, making the dish even healthier. I like to do it by seasons - broccoli in the winter and green beans in the summer.

Serves 4
10 mins prep
15 mins cooking time


  • 100g ready to cook rice noodles
  • 1½ tablespoons tamarind paste
  • 1½ tablespoons light brown sugar
  • 1½ tablespoons fish sauce
  • 1½ tablespoons groundnut or vegetable oil
  • 2 garlic cloves, finely chopped
  • 4 shallots, chopped
  • 60g brown shrimps, or North Atlantic prawns
  • 150g firm tofu, cut into small cubes
  • 3 eggs, lightly beaten
  • 1 pinch salt
  • 1 pinch white pepper
  • 240g beansprouts
  • 2 teaspoons light soy sauce
  • Juice of ½ lime, plus 4 wedges to serve
  • 3 tablespoons roasted, unsalted peanuts, chopped
  • 3 spring onions, sliced into very thin strips
  • 1 small handful of coriander to garnish (optional)
  • A few pinches of red chilli flakes, to serve


  • Wok


  1. Cook the noodles, following the pack instructions. When cooked, drain and keep to one side.
  2. Meanwhile, make the Pad Thai sauce by mixing the tamarind paste, sugar and fish sauce in a small bowl. Keep to one side.
  3. Heat 1 tablespoon of oil in a wok, on medium to high heat. Add the garlic and shallots and fry for a few minutes before adding the shrimps or prawns, tofu and noodles. Fry for 3 more minutes, then add the Pad Thai sauce, making sure everything is well combined and cooked through.
  4. Try one of the noodles to check they have the right texture. If they’re a bit too firm, add a few tablespoons of boiling water, stir, check again and repeat if necessary.
  5. When you’re happy with the noodles, make a hole in the centre, pushing the noodles up the sides of the wok. Pour in the remaining ½ tablespoon of oil and stir in the eggs, with the salt and pepper, and make scrambled eggs. If your wok is not large enough to do this, use another frying pan and make the scrambled eggs, then add it to the noodles.
  6. Add the beansprouts, soy sauce and lime juice. Fry for a few minutes, and then arrange the noodles on a large plate or individual plates.
  7. Sprinkle with the chopped peanuts, spring onions, coriander, chilli flakes and a lime wedge.