Stir Fried Thai Noodles (Pad Thai)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Phad Thai or Pad Thai or Pat Thai is the Thai version of stir- fried noodles. Traditionally the flat rice noodles are stir fried with egg, flavoured with fish sauce, tamarind juice and garnished with peanuts and crunchy dried shrimps, adding a crunch to the dish. The recipe here also has a some Tofu and Prawns adding protein to the dish, making it balanced, wholesome and healthy.
Phad Thai is extremely popular as a street food in Thailand and globally it is the best known Thai food.

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  • 150g - flat rice noodles
  • 4 tbsp - palm sugar
  • 2.5 tbsp - fish sauce
  • 2.5 tbsp - tamarind juice
  • 1.5 tsp - chilli powder
  • 150g - bean sprouts
  • 250g - tiger prawns
  • 100g - tofu
  • 1/3 cup - spring onion greens, chopped
  • 2 tbsp - pickled while radish
  • 2 tbsp - crushed peanuts
  • dried shrimps - few
  • 2 - eggs
  • 2 - shallots
  • 4 tbsp - oil | 1/2 cup - water or chicken stock

How to Make Stir Fried Thai Noodles (Pad Thai)

  • Soak rice noodles in water till softened. Drain and reserve.
  • Mix palm sugar, fish sauce, tamarind juice and chilli powder together. Heat stirring till sugar is dissolved.
  • Heat 1 tbsp of oil in a pan, fry prawns, add little of the above sauce and keep aside.
  • Heat 2 tbsp oil. Fry the tofu.
  • Add sliced shallots, chopped radish and noodles.
  • Add the remaining sauce and little water or stock.
  • Add peanuts and dried shrimps.
  • Stir fry till well combined. Push it to a side of the pan.
  • Pour remaining oil on the empty side and add unbeaten egg.
  • Stir till lightly cooked. Flip the noodles over it.
  • Add bean sprouts and spring onions and stir briefly.
  • Transfer to serving plate.
  • Garnish with fresh bean sprouts and spring onions. Serve hot.