This dish is ridiculously tasty, and the closest thing I’ve made to the real thing from my time travelling around Thailand.
It was another creation made with my friend, Rona. We ended up adding a few extra random bits we found in the fridge and cupboards, but below is the basic recipe, and from there you can add what you wish!
You can make this vegetarian if you want to just use the tofu, or if you want like I did, add in some prawns too to keep it authentic.
Prep Time: 15 minutes Cook Time: 10 – 15 minutes Servings: 2
- 250g or two servings from a packet, or dried rice noodles. The best ones to use are the wide flat rice noodles, but if you can only find thinner vermicelli, that will do too
- 3 tablespoons oil
- 3 garlic cloves, crushed
- 3 bird’s-eye chillis, or 1-2 teaspoon of dried chillies if you cannot find fresh
- 3 tablespoon brown sugar (palm sugar would be best if you have it)
- 6 tablespoons tamarind paste (easy to find now in most supermarkets)
- 3 tablespoons water
- 3 tablespoons fish sauce
- 2 teaspoons tamari sauce (gluten free soy sauce)
- 3 eggs, beaten
- 100g beansprouts
- 2 spring onions, chopped finely
- 1/2 pack tofu (I used Cauldron)
- 150g peeled raw prawns
- Roasted peanuts, broken into pieces
- Lime wedges
- Coriander leaves
- First, soak the dried noodles. To do this, just place the noodles into a bowl and pour over boiling water. Cover, and leave for 10 minutes if using the larger flat rice noodles, or 3 minutes if using the vermicelli. You don’t want them to go too soft otherwise they’ll be mushy when you add them into the sauce
- With the tofu, take it out of the packet and squash in between sheets of paper towels, weighted down with a plate, to ensure a lot of the moisture is soaked up. Keep the plate there whilst you complete the next steps
- To make the sauce, put a wok on a low heat. Add 1 tablespoon of the oil and add the garlic and chilli, stirring for 2-3 minutes, but make sure not to burn the garlic
- Add the tamarind with the water until a loose paste. After this, add the sugar to the pan, along with the tamarind paste, fish sauce and tamari. Keep stirring until the sugar is dissolved. Once you’ve reached this stage, pour out of the wok into a bowl. Clean out the wok
- You may need to make the pad thai in two batches as the wok cooks everything quite quickly, but see how you get on if your wok is large enough. At point, chop the tofu into bitesize pieces
- Add a little more oil to the wok and heat until hot. Now add the prawns (or half if you’re making it in two batches, and keep doing the rest of the ingredients by half if so), next add the tofu. Cook for a minute or two, then push to the side. Add the beaten eggs (half if doing in two batches) and scramble in the centre of the wok. Next add in the drained noodles and beansprouts. Using two spoons, as I find that the easiest, mix all the ingredients together, constantly stirring so it does not stick to the bottom of the wok
- Pour in the sauce (again, half if cooking in batches) and keep strirring until it has been absorbed by the noodles. Stir in the chopped spring onions
- Serve onto plates, and scatter over the optional peanuts, corinader and lime wedge if using. (Repeat the above processes if cooking in batches then serve) Enjoy!
My favourite Thai Island; Koh Tao