I absolutely love pad Thai. I’m not sure what makes me fall quite so head-over-heels in love with it, but I find that as a dish it has the perfect balance of softness and crunch, zing and sweetness. It used to be my favourite dish to order at a Thai restaurant, but ever since I was taught the basics of a good pad Thai at a cooking school in Thailand, I must admit that I simply cannot order it at home anymore.

This recipe is super easy and so tasty, and has become a staple in my life since returning home. I also love that you can make it for people with different taste preferences, as so much individuality can be added to the dish once it’s finished cooking; it does remind me slightly of an Asian take on fajitas as, with my family at least, we are always reaching over one another adding the various optional ingredients in the proportions we like. The sauce used (Traditional Thai Sweet & Sour Sauce) in this dish is also incredibly versatile, so I like to make a lot at once and store it in the fridge, using it as a fresh, homemade sweet & sour sauce in loads of other dishes. And if you wish to make an occasion of it, both this pad Thai and my Traditional Thai Red or Green Chicken Curry follow my recipe for Traditional Thai Soup with Prawns wonderfully.

Traditional Pad Thai
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 1 person
  • 150g chicken/prawn/tofu
  • 150g fresh rice noodles (roughly 1cm wide)
  • 3 tbsp pad Thai sauce (see my Traditional Thai Sweet & Sour Sauce)
  • 1 ½ tbsp palm oil (or coconut oil)
  • 1 tbsp shallots
  • 1 tbsp garlic
  • 1 tbsp Thai salty radish
  • 2 tbsp garlic chives
  • 1 small bunch bean sprouts
  • 1 egg (optional)
  • ½-1 tbsp fish sauce (personal taste)
  • ½-1 tbsp white sugar (personal taste)
Toppings I used
  • Dried shrimp (optional)
  • Crushed roasted peanuts
  • Dried chilli
  • Lime wedges
  1. If possible, soak the rice noodles in room temp water for 40 mins to prevent them sticking together once cooked.
  2. Wash the chicken/prawn. Dice the chicken/tofu.
  3. Chop the shallots, garlic & garlic chives (roughly 3cm long) and noodles (if necessary; roughly 1cm wide).
  4. Add the oil, chopped shallots & garlic to a cold wok and turn on a high heat.
  5. Once the oil is sizzling, add the chicken/tofu (if using prawns, do not add them yet).
  6. Once the chicken/tofu starts to brown, crack in the egg and keep all the ingredients moving to prevent the egg from sticking.
  7. Once ALL the egg is cooked, add the noodles and radish (and prawns if using).
  8. Add the pad Thai sauce, fish sauce & sugar.
  9. Taste the pad Thai; add lime juice for sourness; sugar for sweetness & fish sauce for saltiness.
  10. Add the garlic chives and bean sprouts & stir.
  11. Once the garlic chives turn shiny and dark green in colour, turn off the heat.
  12. Serve with dried shrimp, peanuts, dried chilli and lime wedges.
  13. Enjoy!