Pad Thai is arguably the world's most beloved noodle dish — a masterclass in the Thai philosophy of balancing sweet, sour, salty, and umami in a single wok. Flat rice noodles are stir-fried over ferocious heat with plump, shell-on prawns, scrambled egg, crisp bean sprouts, and slippery tofu, all bound together by a deeply savoury tamarind-based sauce. Finished tableside with a squeeze of fresh lime, a scatter of crushed roasted peanuts, dried chilli flakes, and a tangle of spring onions, every mouthful is a riot of contrasting textures and layered flavour. This is street food at its most glorious — fast, fiery, and utterly unforgettable.
Step-by-Step Instructions
Soak the Rice Noodles
Place 200g flat dried rice noodles (3–5mm wide) in a large bowl and cover with room-temperature water. Soak for 20–30 minutes until pliable and bendable but still with a firm bite — they should not be fully cooked. Drain well and toss with a tiny drizzle of neutral oil to prevent sticking. Do not use boiling water or the noodles will turn mushy in the wok.
Make the Pad Thai Sauce
In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1½ tbsp palm sugar (or light brown sugar), and 1 tsp light soy sauce. Taste and adjust — it should be intensely savoury, tangy, and lightly sweet. This sauce is the soul of the dish; make it boldly flavoured as it will be diluted slightly by the noodles.
Prepare All Ingredients
Peel and devein 200g large raw king prawns, leaving the tails on for presentation. Cut 100g firm tofu into 1cm cubes and pat completely dry with kitchen paper. Finely slice 3 spring onions, separating the white and green parts. Have 2 eggs beaten in a small bowl, 100g bean sprouts rinsed, 2 garlic cloves minced, and 1 shallot finely sliced. Pad Thai moves fast — everything must be ready before the wok goes on.
Fry the Tofu
Heat a wok over the highest possible heat until smoking. Add 2 tbsp neutral oil (groundnut or vegetable). Add the tofu cubes in a single layer and leave undisturbed for 90 seconds until golden and crisp on one side. Toss and fry for another minute. Remove to a plate and set aside. The tofu should be golden and firm, not soft and soggy.
Cook the Prawns
Add another tablespoon of oil to the wok. Add the garlic and shallot and stir-fry for 30 seconds until fragrant. Add the prawns in a single layer and cook for 60–90 seconds per side until just pink and curled. They should be barely cooked through at this stage — they will finish cooking with the noodles. Push everything to the side of the wok.
Scramble the Eggs
Push the prawns to the edge of the wok and pour the beaten eggs into the centre. Leave for 10 seconds to begin setting, then scramble gently with a spatula, breaking into large, soft curds. When just set but still slightly wet, toss everything together briefly. The egg should coat the prawns in silky ribbons rather than forming a dry omelette.
Add Noodles and Sauce
Add the drained noodles to the wok and pour the Pad Thai sauce over everything. Toss vigorously with tongs or chopsticks for 2–3 minutes, ensuring every strand of noodle is coated and the sauce is absorbed. If the noodles stick, add a splash (1–2 tbsp) of water. Return the crispy tofu to the wok and toss to combine. The noodles should be glossy, deeply coloured, and slightly caramelised at the edges.
Add Bean Sprouts and Spring Onions
Remove the wok from the heat and fold in the bean sprouts and the white parts of the spring onions. The residual heat will wilt them just enough — they should retain a fresh crunch. Toss once more and divide immediately between two warm plates or bowls. Speed is essential; Pad Thai waits for no one.
Garnish and Serve
Scatter generously with 3 tbsp roughly crushed roasted peanuts, the green spring onion tops, and a pinch of dried chilli flakes. Serve with a wedge of fresh lime, a small dish of extra fish sauce, sugar, dried chilli, and white pepper on the side — the traditional Thai condiment quartet that lets each diner season to their own taste. Eat immediately.
Chef's Secrets
Real Tamarind Paste
Use tamarind paste made from a block of tamarind pulp dissolved in warm water, strained through a sieve. Jarred concentrate varies wildly in acidity — if using it, start with half the quantity and taste as you go.
Maximum Heat Always
Pad Thai demands the highest heat your hob can produce. A carbon steel wok on a gas burner is ideal. The characteristic smoky "wok hei" flavour is only achievable at temperatures a domestic electric hob struggles to reach — open a window and commit.
Don't Overcook the Prawns
King prawns cook in under 2 minutes total. They continue cooking in the residual heat of the noodles. Pull them from the heat the moment they turn pink and opaque — rubbery, overcooked prawns are the most common Pad Thai mistake.
Toast Your Own Peanuts
Dry-toast raw peanuts in a pan until golden and fragrant, then crush roughly with a rolling pin. Pre-roasted salted peanuts are a poor substitute — the freshly toasted flavour is incomparably better and worth the extra five minutes.
