Craving something deliciously satisfying, quick to whip up, and packed with bold flavors? Look no further than Pad Thai noodles! This iconic Thai stir-fry is the perfect balance of sweet, salty, tangy, and just a little bit nutty. It’s traditionally made with rice noodles, a punchy tamarind-based sauce, protein (like shrimp, chicken, or tofu), crunchy peanuts, and a squeeze of lime for that irresistible zing.
The best part? It’s way easier to make than you might think. Basic Pad Thai sauce only requires a handful of ingredients. And if you don’t have them in your pantry yet, I promise they are worth investing into!
Overview of the Ingredients for Pad Thai Noodles:
A classic Pad Thai features flat rice noodles with egg, vegetables, protein and sauce. And the sauce is where all the magic happens! In its simplest form, it consists of tamarind paste, fish sauce, and palm (or brown – we use brown) sugar. However, most of modern versions also include oyster sauce, to add a bit more umami and extra sweetness without a need for more sugar.
Tamarind is an essential ingredient in many Thai and South East Asian dishes. It brings in an authentic taste, so please don’t skip it! Tamarind is bold and tangy, with fruity, sweet and sour notes. Look for paste or puree (hopefully you are luckier than me and manage to find a smaller bottle! :-)).
Fish sauce is salty and savory. The smell is quite strong resembling that of dried shrimp, and is often described as ‘funky’. But don’t let it turn you off! Once it blends in, it creates a depth of flavour like no other ingredient.
While oyster sauce is not a part of traditional recipes, it is an important addition, and I here’s why. Original Pad Thai is packed with umami, it’s an essential flavour of local street food. Mostly it comes from fair quantities of dried shrimp. To a western palate, it can feel quite overwhelming. That’s when oyster sauce comes in handy. It also has distinctive notes of umami, but not as sharp as the ‘funk’ of the dried shrimp. It is also rather sweet, which helps balance the tang of tamarind while keeping the amount of sugar at bay.
Palm or brown sugar: adds sweetness and helps caramelize the sauce for that sticky, glossy finish.
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Other Ingredients:
Rice noodles: look for flat rice noodles, or ‘rice sticks’. Soak them in warm water until they’re just pliable – don’t boil!
Protein: chicken, shrimp, or tofu – go with your favourite. Here, I am using prawns.
Eggs: scrambled right into the wok or pan, they add a rich, silky texture.
Bean sprouts: fresh and crunchy, with a bit of a grassy flavour, they are very traditional in Pad Thai noodles.
Garlic & shallots: briefly sauteed in a little oil and the sauce, they help create a savory base.
Chopped peanuts: for the crunch and a bit of that nutty flavour.
Green onions: add a pungent, sharp taste.
Lime wedges: create a tangy, refreshing finish.
Red Chili Flakes: no Thai dish goes without liberal quantities of chilies. By using dry chili flakes, you can easily regulate the heat according to your preference and tolerance levels! Stir them into the sauce if you like it more spicy, or use as a seasoning over the ready dish.
Preparation Tips for Pad Thai Noodles with Prawns:
- Prep everything before you start cooking. This dish comes together fast, so have all your ingredients chopped, measured, and ready to go.
- Use a hot pan or wok. You want everything to sizzle and cook quickly – no soggy noodles here!
- Don’t over-soak the noodles. Slightly underdone is perfect; they’ll finish cooking in the pan. So soak them for just a couple of minutes short than the instructions.
- Tweak the sauce to your taste. Like it sweeter? Add a bit more sugar. Want more tang? Up the tamarind. feeling funky? Go with another splash of fish sauce!
- Serve immediately. Pad Thai is best enjoyed hot off the stove, with that fresh squeeze of lime on top.
Looking for more delicious Thai flavours in your daily meals? Make sure you try some (or all!) of these:
Thai Beef Salad with Khao Khua
Brothy Rice with Spiced Chicken and Thai Aromatics
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Pad Thai Noodles with Prawns (Quick and Easy)
Equipment
- 1 wok or large pan
- 1 large pot for soaking noodles
Ingredients
For the sauce:
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
For the stir fry:
- 250 g flat rice noodles
- 3 tbsp cooking oil divided
- 2 garlic cloves minced
- 1 small shallot thinly sliced
- 300 g medium size shrimp or prawns de-veined
- 2 eggs lightly whisked
- 1 cup of baby bean sprouts plus more for garnish
- 2 tbsp chopped peanuts
- 1 tbsp chopped spring onion
- 1 tsp dry chili flakes or to taste
- Lime wedges for garnish
Instructions
- Soak the rice noodles in lukewarm water 2 minutes short of instructions. Drain, rinse and set aside.
- In a small bowl, whisk together the sauce ingredients.
- Heat 2 tbsp of cooking oil to high in a pan or wok.
- Add prawns and cook for 4-5 minutes until they turn opaque and are cooked through. Transfer to a plate and set aside.
- Turn the heat to medium-high and add another table spoon of cooking oil.
- Add sliced shallot and garlic and cook for 30 seconds or just until the aroma develops.
- Pour in the sauce and simmer for 1-2 minutes for the sugar to dissolve.
- Add the noodles and cook for 1 minute, stirring constantly.
- Push the noodles to one side of the pan or wok and add the egg to the empty side.
- Stir a couple of times, then push the noodles back and keep stirring to incorporate the egg.
- Stir in the prawns, bean sprouts and half the peanuts and remove from the heat.
- Serve immediately garnished with chopped spring onion, more baby bean sprouts, the remaining peanuts and chili flakes, drizzled with fresh lime juice.
Notes
- You can choose to add dry shrimp instead, or in addition to the oyster sauce, for a deeper, more ‘funky’ umami flavour.
- If you cannot find tamarind paste, you can actually sub it with 1.5 tbsp of ketchup.
