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Pad Thai

Anita Dieckhöfer
This dish is from Thailand. I think that all fans of Thai cuisine all over the world have definitely tried this cuisine. The basic ingredients of Pad Thai are rice noodles cooked with shrimp, tofu and some vegetables. The specialty of this dish is the use of the peanuts.
Course Main Course
Cuisine Thai Food
Servings 4 people


Pad Thai sauce Ingredients:

  • 4 tbsp Thai fish sauce
  • 4 tbsp Sugar
  • 3 tbsp Bottled tamarind paste
  • 1 tbsp Fresh lime juice
  • 1 tbsp Rice vinegar
  • 1 tbsp Paprika powder
  • 2 tbsp Chili sauce

Pad Thai Ingrediets:

  • 500 gr Medium-width rice sticks (soaked with warm water for 1 hour.)
  • 3 tbsp Cooking oil
  • 4 cloves Garlic (chopped)
  • 100 gr Thai-style baked tofu (sliced)
  • 1 tbsp Dried Shrimp
  • 200 gr Chicken (cut into thin strips)
  • 3 pcs Eggs
  • 200 gr Prawn (peeled and cleaned)
  • 150 gr Bean sprouts
  • 50 gr Dry-roasted unsalted peanuts (crushed)
  • 4 pcs Garlic chives (or scallions or spring onions) (cut into 2-inch bias strips)
  • 1 pcs Lime



  • In a bowl, add all Pad Thai sauce ingredients and stir together. Set aside.
  • Heat a pan over high heat. Add the oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 10 seconds. Add the tofu and dried shrimp and stir-fry until they begin to soften and to become fragant. Add the chicken pieces and stir-fry until no longer pink.
  • Push ingredients in the pan to one side and let the oil settle in the center of pan. Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in pan, scraping the bits from the pan before they burn. Add the drained noodles and cook until softened.
  • Add the prawns. Cook until both the chicken and prawns are medium-done, about 1 minute. Add the sauce mixture and fold together until all the liquid is absorbed.
  • Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or green onions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 1 minutes. If the pan seems dry, add a small amount of the noodle soaking water. Prepare on a plate, and garnish with the remaining bean sprouts, peanuts and lime.