Pad Thai

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20 min Serves 4

Pad Thai. The Classic Thai Stir-Fried Noodle Dish

The signature Thai stir-fried noodle dish, if you have been to Thailand on a holiday you will have had a hard time avoiding it. The primary flavour is tamarind, a wonderful fruit that grows in the mountainous areas of Thailand.


  • 400g Thai Gold Rice Noodles
  • 200ml bottle Thai Gold Pad Thai Sauce
  • 2 tablespoons oil
  • 2 cloves garlic, finely chopped
  • 2 eggs, beaten
  • 50g beansprouts
  • 50g spring onion, finely chopped
  • 50g peanuts, crushed.


  1. Cook the noodles and rinse with cold water when cooked.
  2. Heat the pan and oil up to stir-fry temperature.
  3. Add the garlic and cook till golden.
  4. Add the noodles and stir-fry for about two minutes.
  5. Add the Pad Thai Sauce and cook for about two to three minutes.
  6. Add the beaten eggs and stir-fry until the eggs are cooked.
  7. Turn off the heat and serve onto dishes.
  8. Serve with beansprouts, spring onion and crushed peanuts on top.


  • Tip: The Thais add crushed dried chili after serving if they want to spice up a noodle dish.
  • Learn: This is an easy stir-fry, check out how to stir-fry on this site if you're not feeling confident.
  • Variation: You can try this with any meat, seafood or tofu. Add meat at Step 3 or seafood at Step 6.
  • You'll need: Medium-big size pan or wok.