Pad Thai (Thai Stir‑Fried Noodles)
A classic Thai street‑food staple, stir‑fried rice noodles with shrimp, tofu, peanuts and lime, ready in under 30 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Soak the rice noodles in hot water for 5‑7 minutes until just pliable, then drain and set aside.
-
Step 2 of 6
Heat the oil in a wok over medium‑high heat, add garlic and chilli, stir‑fry for 20 seconds until fragrant.
-
Step 3 of 6
Add the shrimp and tofu, cooking 2‑3 minutes until the shrimp turn pink.
-
Step 4 of 6
Push the ingredients to one side, pour in the diluted tamarind, fish sauce and sugar, stirring to combine, then add the noodles and toss everything together for 2‑3 minutes until the noodles are coated and heated through.
-
Step 5 of 6
Stir in the bean sprouts and spring onions, cooking just until they wilt, about 1 minute.
-
Step 6 of 6
Transfer to serving plates, scatter crushed peanuts, coriander and lime wedges over each portion, and serve immediately.
Notes from the kitchen
If tamarind paste is unavailable, substitute with a mixture of lime juice and a pinch of brown sugar. Keep any leftover noodles in an airtight container; they re‑heat well in a hot pan with a splash of water.
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