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Pad Thai

5 from 4 votes
Course: Main
Cuisine: Asian, Thai
Keyword: asian noodle dish, pad thai, tamarind paste, thai noodles
Author: Olive
A delicious blend of sour, sweet, and spice in one noodle dish. With chicken thigh fillet and shrimp (or prawns) makes it a complete meal in one.
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Ingredients (click ingredient to buy it)





  • First cook rice noodle according to package direction but like pasta make it al dente.
  • Wash and devein shrimp, pat dry.
  • Transfer to a bowl, add mirin (or mountain dew or sprite), 1 teaspoon minced garlic, a bit of salt and ground black pepper.
  • Toss gently to mix, set aside.
  • Mix all ingredients for the pad thai sauce in a medium bowl, stir well and set aside.
  • Heat a saute pan over medium high heat and pan roast peanuts until browned and fragrant, set aside.
  • Chop peanuts later when it has completely cooled.
  • Add about a little coconut oil (lauric oil) to the pan then fry the beaten egg.
  • Flip to cook the other side.
  • Transfer egg to a plate, slice into strips, set aside.
  • Using the same pan, add more coconut oil then fry the tofu.
  • Transfer to a plate and set aside.
  • Again, add more oil into the same pan and cook the marinated prawns or shrimp.
  • Cook until it turns pink.
  • Transfer to a bowl and set aside.


  • Add more oil to the pan -- 1 tablespoon coconut oil and 1 tablespoon sesame oil.
  • Add remaining minced garlic, onion and ginger.
  • Saute for about a minute.
  • Add chicken thigh fillet and cook until browned.
  • Put bean sprouts and rice noodles.
  • Pour in the prepared pad thai sauce.
  • Using thongs or two wooden spoon, toss the noodles to coat evenly with sauce.
  • Add the fried tofu and egg and chives.
  • Then the roasted chopped peanuts and red chili.
  • Check seasoning if it needs some adjustment, do so now.
  • Transfer to a serving dish.
  • Sprinkle with more chopped peanuts.
  • Or serve more on the side with some sliced chilis and more bean sprouts.
  • Enjoy!
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