Takeout Style Pad Thai
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recipe by Cormac Walsh
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- Total Time
- 22mins
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- Serves
- 2
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- Calories
- 569
Ditch the takeout and make your own Pad Thai at home. This classic Thai street food dish is fresh and zesty and super simple to make. Prepare all your ingredients before you heat the wok to create a hassle-free meal in minutes. Cooked chicken or prawns would also work well in this dish.
recipe updated Sep 14, 2020
Ingredients
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- Garlic clove
- 2
-
- Fresh chili
- 1
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- Tofu
- 125 g
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- Egg
- 2
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- Cilantro
- 1 tablespoon
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- Peanuts
- 4 tablespoons
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- Rice noodles
- 250 g
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- Soy sauce
- 1 ½ tablespoons
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- Lime juice
- 1 ½ tablespoons
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- Fish sauce
- 1 tablespoon
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- Water
- 1 tablespoon
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- Peanut oil
- 3 tablespoons
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- Bean sprouts
- 125 g
Tools
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Wooden spoon
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Frying pan
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Medium bowl
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Saucepan
-
Small bowl
Step preview
- Add rice noodles to a clean saucepan
- Cook until softened - approx 5 min
- Drain lightly then set aside
- Add soy sauce, lime juice, fish sauce and water to a clean small bowl
- Mix with teaspoon then set aside
- Add peanut oil, garlic clove and fresh chili to a clean frying pan
- Fry in frying pan - approx 30 sec, medium heat
- Transfer noodles to frying pan
- Add tofu to the frying pan
- Fry until heated through
- Add egg to the frying pan
- Heat gently - approx 1 min
- Mix gently
- Transfer content of small bowl to frying pan
- Cook until heated through
- Add bean sprouts and cilantro to the frying pan
- Transfer content of frying pan to 2 medium bowls
- Garnish with peanuts
- Serve immediately