How To Make Delicious Pad Thai At Your Home


  • 2 tbsp vegetable oil.

  • 400g’s of sliced chicken, pork, or whole peeled prawns (or a combination).

  • 1 egg, lightly beaten.

  • 1 spring onion, finely sliced or 1/4 cup sliced garlic chives.

  • ½ cup bean sprouts (optional).

  • Lemon wedges to serve.


  • 1.

    1) Place the rice stick noodles into a vast blending hotness safe bowl with warm water. Utilize a fork to mix and differentiate the noodles then leave to drench for 10 minutes or until the noodles are adaptable however not excessively soft. Drain noodles and wash with chilly water. Set aside for later.

  • 2.

    2) Make cushion Thai sauce by adding the sauce ingredients for example, tamarind, brown sugar, together in a sup. Blend well to dissolve a tamarind and tan sugar, and set aside.

  • 3.

    3) Put a vast wok over high hotness and include 1 tablespoon of the oil to the hot wok. Broil chicken cuts or your top choice meat or prawns for up to 5 minutes or until just cooked through.

  • 4.

    4) Keep everything to one side of the skillet and include egg to the other side. Set egg for a moment or until just beginning to solidify and set aside.

  • 5.

    5) Wipe out the wok and come and return it to the heat. Include 1 tablespoon of oil and garlic and minced bean stew and broil until fragrant then include marinated chicken.

  • 6.

    6) Add the noodles, prawns and all the others ingredients incorporating the sauce. Utilize tongs to differentiate and throw noodles through the sauce until blended through and check for flavoring.

  • 7.

    7) Lift noodles onto a serving plate. Beat with liberal measures of crisp coriander, spring onion and bean sprouts and serve with lemon wedges.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 603kj
  • Fat Total 46g
  • Saturated Fat 10g
  • Protein 41g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 175mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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A few formulas utilization cleaved or ground shallots rather than thai curry, red curry, thai nourishment glue and Chinese sustenance formula yet utilize the dried shrimp as a feature of the embellishment while others utilize chicken stock and soy sauce in the sauce however exclude the ketchup. It appears to be a matter of particular taste provided the rudiments are there if you have any problem for making thai recipe to visit us reference site

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