Pad Thai

This is one Oriental dish that is well known across the globe and doesn’t need an introduction. The beauty of this dish is that it’s a one menu affair and quite versatile. The Pad Thai can be made with flat rice noodles, sprouts, peanuts, eggs and meat, tofu or even paneer according to your choice. Although Pad Thai sauces are available off the shelf in supermarkets, I have used a home-made one and provided the recipe for the same. If you want to use my home-made sauce recipe be sure to use good quality tamarind and preferably palm sugar or brown sugar. On the meat, there are quite a few variations which I have come across. The common ones are prawn and chicken but I have also seen abundant use of pork in south east Asia. On veggies, you can experiment with stuff that is not in the traditional recipe. I have for example thrown in some broccoli for it’s impressive nutritive value. Personally, I love the Pad Thai both in the kitchen and on the dining table. If you like oriental food you cannot go wrong with this dish. So give it a shot. I am sure you will not be disappointed. Happy Fooding Around.





Pad Thai

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins


A Taste of Siam



  • 150 gms of dry medium size flat rice noodles (soaked in room temperature water for 1 hour)
  • 23 Tbsp Oil
  • 1012 medium sized Prawns or Shrimps (you can add more according to your preference)
  • 4 cloves Garlic, finely chopped
  • 1 medium Onion, chopped
  • 2 Eggs, beaten
  • ½ cup Garlic Chives or Spring Onion Greens, finely chopped
  • 1 cup fresh Bean Sprouts
  • ¼ cup roasted Peanuts, roughly crushed
  • Red Chilli Flakes (Optional)
  • 1 Lime, cut into wedges

Ingredients the Pad Thai Sauce :

  • 3 Tbsp Palm Sugar (can be substituted with brown sugar)
  • 3 Tbsp Tamarind paste
  • 52 Tbsp Fish Sauce
  • 3 Tbsp Water

Ingredients for Assembling /Serving :

  • some Lime Wedges
  • crushed Peanuts
  • more Bean sprouts
  • Garlic Chives or Spring Onion greens


  1. Place the noodles in a large bowl and pour boiling water in good quantity. Cover and keep the noodles soaked in the boiling water for 5 minutes. Discard and drain the water. Rinse immediately under cold water. Do not keep them sitting around for more than 7 to 8 mins.
  2. In a small bowl mix together all the ingredients for the Pad Thai Sauce. Stir and mix well till the sugar dissolves completely. Keep aside and ready.
  3. Heat 2 Tbsp oil in a large heavy bottom pan over medium-high flame. Add the onion and then the garlic. Stir vigorously and cook for 30 seconds. Lower flame to a medium and add the prawn/shrimps. Cook for another minute or two till the prawns are mostly cooked through.
  4. Move the onions and prawns to one side of the pan and pour the eggs in the other side. Make a scramble out of the eggs and mix them with the rest of the ingredients already in the pan.
  5. Now add the beans sprouts, tofu and noodles followed by the Pad Thai Sauce. Gently stir for a couple of minutes till the sauce is absorbed by the noodles.
  6. Add the garlic chives or spring onion greens and the crushed roasted peanuts. Toss through quickly then remove from heat.
  7. Serve immediately garnished with some more beans sprouts, peanuts, a squeeze of lime juice from the wedges and sprinkle some garlic chives or spring onion greens.


  • Serving Size: 4

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