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Pad Thai with rice noodles served with lime wedges
Authentic Pad Thai with rice noodles, tofu and prawns

Pad Thai with rice noodles

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
Pad Thai is one of the world's most popular street foods, in which the five basic tastes (salty, sweet, sour, bitter, hot) dance in perfect balance. The key to success is speed and heat: have everything to hand (mise en place), because once the frying starts, you won't have time to search. The texture of the noodles is critical – they must not be overcooked, they should soften in the sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Small bowls for prep
  • Colander

Allergen Information

⚠️ Crustaceans
⚠️ Eggs
⚠️ Peanuts
⚠️ Fish

Instructions

1 ✓

Soak the rice noodles in lukewarm water for about 30 minutes (or according to the packet instructions) until pliable but not yet soft. Drain.

Tip: Do not scald! If the noodles are too soft at the start, they will break into a mush when stirred.
2 ✓

Mix the sauce in a small bowl: fish sauce, tamarind paste and sugar. Stir until the sugar dissolves.

Tip: Pre-mixing the sauce speeds up cooking. The taste should be powerfully salty-sour-sweet, the noodles will absorb it.
3 ✓

Dice the tofu, chop the onions and garlic, roughly crush the peanuts.

Tip: Have everything to hand by the wok.
4 ✓

Heat the wok until smoking. Add oil and fry the tofu until golden brown. Add the prawns, fry until pink (approx. 2 minutes), then remove them to a plate.

Tip: If you overcook prawns they become rubbery. Removing them preserves their texture.
5 ✓

Replenish the oil if needed. Throw the onion and garlic into the wok, fry until fragrant (30 seconds). Throw in the drained noodles and pour over the sauce.

Tip: Here the magic happens: the noodles soften in the hot steam and sauce, absorbing the flavours.
6 ✓

When the noodles start to soften, push them to the side of the pan. Crack the eggs into the empty space and fry like scrambled eggs, then toss together with the noodles.

Tip: This way the egg remains in pieces and doesn't coat the noodles in a slimy layer.
7 ✓

Return the prawns and tofu, throw in the bean sprouts and spring onions. Toss quickly (30 seconds) so the sprouts stay crunchy.

Tip: Bean sprouts add freshness, they must not be cooked.
8 ✓

Serve immediately, sprinkled with peanuts and chilli, with lime wedges.

Recipe FAQ

The noodles stuck together, what did I do wrong?
You soaked them too long or overcooked them. Soak the noodles in lukewarm water only until pliable but still hard (al dente). They will soften completely in the wok.
I don't have tamarind, what can I replace it with?
Although the taste won't be authentic, a mixture of a little vinegar and lime mimics the acidity.

Ingredients

  • 200 g Rice noodles (flat)
  • 200 g Firm Tofu
  • 150 g Prawns (peeled)
  • 100 g Mung bean sprouts
  • 2 pcs Eggs
  • 3 cloves Garlic
  • 1 pc Onion (or shallot)
  • 3 tbsp Fish sauce
  • 2 tbsp Tamarind paste
  • 2 tbsp Brown sugar
  • 3 tbsp Sunflower oil
  • 1 pinch Salt
  • 50 g Roasted, salted peanuts
  • 2 stalks Spring onions
  • 1 tsp Chilli flakes