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Pad Thai

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This authentic Pad Thai is a vibrant example of classic Thai street food, offering a masterful balance of sweet, sour, and savoury flavours. As a high-protein dish, it combines succulent prawns and firm tofu with delicate rice noodles, all brought together by a tangy tamarind sauce. The addition of preserved radish and garlic chives provides a wonderful depth of flavour, making this a satisfying and nutritious choice for a midweek dinner.

Quick to prepare and incredibly versatile, this homemade version is far superior to any shop-bought alternative. It is perfect for those seeking a healthy, protein-rich meal that does not compromise on taste. Serve it immediately with plenty of lime wedges and crushed peanuts for that essential crunch, ensuring a fresh and fragrant finish.

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Ingredients for Pad Thai

  • 140g pad thai rice noodles

  • 45ml vegetable oil

  • 1 large egg, room temperature

  • 6 medium prawns, peeled, deveined (optional)

  • 2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)

  • 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces

  • 1 cup bean sprouts

  • 80ml tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water

  • 1 1/2 tablespoons (or more) Thai fish sauce (nam pla)

  • 1 1/2 tablespoons simple syrup, preferably made with palm sugar

  • 4 garlic chives, 2 cut into 1" pieces

  • 1/2 teaspoons ground dried Thai chillies, divided

  • 2 tablespoons crushed roasted, unsalted peanuts, divided

  • 2 lime wedges

How to make Pad Thai

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Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add prawns, if using. Cook, stirring, until prawns and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoons ground chillies and 1 tablespoon peanuts and toss well. Transfer to serving plates.

Garnish with remaining 1/4 teaspoons ground chillies, 1 tablespoon peanuts, and lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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