Pad Thai |

Posted on

17 September 2012



Pad Thai


½ pkt. Thai rice noodles
32fl oz. hot water
1 oz. fish sauce
1.5oz. sugar
1.5oz. tamarind paste
1 tsp. chili flakes, sauce or paste
1.5fl oz. oil
3 cloves garlic, crushed
1 tsp. dried chili, ground
1lb. sliced chicken breast
4oz. extra firm tofu, diced
2fl oz. chicken stock
4oz. bean sprouts
Ground pepper
2 wedges lime
2 spring onions, sliced
handful fresh coriander
Preparation Time
Cooking Time


  • Soak the noodles in the hot water for approximately 10 minutes
  • Make the pad thai sauce by combining the fish sauce, sugar, tamarind paste and chili (slakes, paste or sauce). Set this to one side
  • In a wok heat the oil and add the garlic and chili. Stir fry for about a minute. Then add the chicken and stirfry for an additional minute. There after add the tofu and continue to stirfry for a minute. Add the stock one tablespoon at a time until it is absorbed and the chicken is cooked
  • Add the noodles and the pad thai sauce and stirfry by tossing the noodles like a salad in the wok. Add the bean sprouts and the pepper and continue tossing for another minute or two. The noodles should be chewy and sticky in texture
  • Serve the noodles with corander and spring onions sprinkled on top. Squeeze the juice of a wedge of lime for flavour.
Cooks Note

Preparation time: 15 minutes; Cooking time: 10 minutes; Serves 2

Join the Conversation