Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons tamarind puree; 2 tablespoons palm sugar grated; 1/4 cup sweet chilli sauce; 1 roast chicken; 3 tablespoons fish sauce; 375 grams rice stick noodles packet of XL, the wide ones; 300 grams prawns uncooked; 2 chicken breasts Mt Barker; 2 cloves garlic crushed; 2 tablespoons shrimp paste dried; 1 tablespoon fresh ginger grated; 2 chillies smalls red Thai, seeded, if you're a big wimp and coarsely chopped; 1 tablespoon peanut oil; 3 eggs beaten lightly; 2 cups bean sprouts; 4 green onions sliced thingly; fresh coriander cup coarsely chopped; 1/4 cup unsalted peanuts coarsely chopped roasted; 1 lime quartered

Servings: persons

3 tablespoons tamarind puree
2 tablespoons palm sugar grated
1/4 cup sweet chilli sauce
1 roast chicken
3 tablespoons fish sauce
375 grams rice stick noodles packet of XL, the wide ones
300 grams prawns uncooked
2 chicken breasts Mt Barker
2 cloves garlic crushed
2 tablespoons shrimp paste dried
1 tablespoon fresh ginger grated
2 chillies smalls red Thai, seeded, if you're a big wimp and coarsely chopped
1 tablespoon peanut oil
3 eggs beaten lightly
2 cups bean sprouts
4 green onions sliced thingly
fresh coriander cup coarsely chopped
1/4 cup unsalted peanuts coarsely chopped roasted
1 lime quartered

1
Cook the chicken breasts in a moderate oven until cooked through. Shred apart using forks. Set aside.
2
Mix together the tamarind, palm sugar, sweet chilli sauce and fish sauce. Set aside.
3
Shell and devein prawns (and cut them into more manageable pieces if they're very large). Set aside.
4
Place noodles in a large heatproof bowl. Cover with boiling water until they soften. Drain noodles and set aside.
5
Blend or process or crush using mortar and pestle the garlic, shrimp paste, ginger and chilli until you have a nice stinky paste.
6
Heat oil in wok and stir-fry spice paste until fragrant. Add prawns, frying for a minute or so. Add egg, stir-fry until the egg just sets. Add noodles, tamarind mixture, chicken, sprouts and half of the onion; stir-fry, tossing gently until combined and everything is heated through.
7
Remove from heat; toss remaining green onion, coriander and nuts through pad thai.
8
Serve with lime wedges (and perhaps some extra sprouts, coriander and crispy fried onion pieces for good measure).

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons tamarind puree, 2 tablespoons palm sugar grated, 1/4 cup sweet chilli sauce, 1 roast chicken, and more.

Yes, Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions