Pad Thai recipe

Pad Thai is a typical stir-fry served as a street food and at casual local eateries in Thailand. It comes together in approximately 30 minutes and it’s very easy to make as this recipe requires only chopping and stirring.

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  • 100g rice stick noodles
  • 1 tablespoon peanut/coconut oil
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • ½ teaspoon red pepper flakes
  • 1 garlic clove, minced
  • 2 eggs
  • 1 small cabbage, shredded
  • 1 cup bean sprouts
  • 100g peeled shrimp or pressed tofu
  • 40g roasted peanuts, chopped
  • chopped fresh cilantro
  • black pepper
  • 2 limes, quartered
  • banana flower slice
  • raw Chinese chives

What to do

  1. Boil noodles in a saucepan (make sure they don’t get too soft).
  2. Drain and drizzle noodles with peanut/coconut oil. That will keep them from sticking and set aside.
  3. Stir red pepper flakes in a wok (if you don’t have one, any big pot will do) adding some honey and vinegar over medium-low heat. When ready, remove them from the work.
  4. Fry the peanuts and add peeled shrimp or pressed tofu, 2 eggs, garlic and stir them until they start to brown.
  5. Add the rest of veggies and stir.
  6. Add the noodles to the work. Stir quickly to keep things from sticking.
  7. Sprinkle black pepper around. Add chopped fresh cilantro. Stir a few more times.
  8. Pour onto the serving plate and sprinkle with peanuts.
  9. Serve hot with the banana flower slice, a wedge of lime on the side and raw Chinese chives.

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P.S. You don’t have to be in Thailand to enjoy this delicious dish, trust me. It’s a perfect refreshing meal idea for a Sunday evening!


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