Quick pad Thai
- Published: 2 Nov 15
- Updated: 9 Jun 25
Learn how to make pad Thai like a pro with our easy to follow step-by-step guide. If you’re after a herby, nutty, zingy pad Thai that tastes and looks authentic, then this is the recipe for you. It’s the exquisite balance of flavours that makes pad Thai one of Thailand’s best-loved dishes. And it takes just 25 minutes to throw together!
Are you a fan of Thai food? Try this classic green chicken curry, warm satay salad and lots more Thai-inspired feasts.
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Serves 4 -
Hands-on time 25 min
Before you start
You can alter the flavours and ingredients of pad Thai – which means ‘Thai-style frying’ – to suit yourself, but there are four essential elements, which you must include. They’re designed to stimulate all the tastebuds, so you can alter the ratio but don’t leave one out!
- Salt: natural salts in Thai cooking come from fish sauce, soy sauce and dried shrimp.
- Sweet: the addition of palm sugar or other sugar is essential to get a good balance.
- Sour: from tamarind and lime juice.
- Hot: use fresh green or red chillies to taste.
Nutrition
- Calories
- 478kcals
- Fat
- 19.2g (3.8g saturated)
- Protein
- 25.8g
- Carbohydrates
- 49.8g (17.5g sugars)
- Fibre
- 1.4g
- Salt
- 5.2g
delicious. tips
You can many of these ingredients from the world food section of large supermarkets.
Small dried shrimps are traditionally used in pad Thai, but after much testing we preferred the taste without them. It’s important not to skimp on the fish sauce, though, as it adds the depth of flavour and saltiness that’s vital to the finished dish. Season and taste the finished dish just before serving to see if it needs a splash more lime juice or fish sauce.
Cook in a large wok or frying pan with a big surface area so the dish doesn’t stew. Keep an eye on the intensity of the heat – everything should be quickly cooked. Use a large, wide hob to control the heat accurately.
Don’t put oil on your noodles to prevent them sticking (rinse properly and they won’t need it) as it will act as a barrier and stop the noodles absorbing the sauce.
The actual dish takes less than 10 minutes to cook, so there’s no time for faffing once you turn on the heat.
Use fresh ingredients for the best flavour – that means no stale peanuts, back-of-the-cupboard oil or old fish sauce. Fish sauce, if exposed to the air, ages quickly and can smell extremely pungent and taste sour.
To devein prawns, slit open the back as far as the intestinal tract with a sharp knife, then pull it out and discard.
There are many types of tofu, categorised according to the amount of water each one contains. The higher the water content, the softer the texture. For pad Thai, a firmer style is needed so it holds together under the high heat.
What to serve with a Pad Thai
The perfect accompaniment to the noodles is a tart, crisp green papaya salad. It has a great crunchy texture, which contrasts well with the soft rice noodles.To make a simple papaya salad: peel a green papaya and cut in half lengthways. Remove the seeds and shred the flesh on a coarse grater. Place in a bowl and toss well with 1 small red chilli, finely chopped, ½ tsp salt, the juice of 1 lime, 1 tbsp fish sauce and 1 tbsp sugar. Just before serving, toss through a small bunch of fresh coriander, chopped, and serve with the pad Thai.