Summary: Rice noodles soaked in warm water, stir-fried in a wok with egg, prawns and tofu, seasoned with tamarind paste, fish sauce and palm sugar. On the plate they are finished with roasted peanuts, lime and spring onion. Total time 50 minutes, makes 6 servings.
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Category: noodles · Thai Cuisine
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Quick overview
- Dish: Pad Thai – stir-fried rice noodles with egg, prawns, tofu, tamarind, peanuts and lime
- Category: noodles, thai-cuisine
- Cuisine: Thai
- Main ingredient: Rice noodles, 300 g (wide, 5 mm) (quality specification)
- Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
- Total time: 50 minutes (30 min preparation + 20 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving weight: 254 g)
- Key technique: Soaking noodles in warm water and stir-frying in a wok in small batches
- Preparation types: Wok stir-frying, pan preparation
- Dietary info & allergens: fish (fish sauce), egg (egg), crustaceans (prawns), peanuts (roasted peanuts), soy (tofu)
- Suitable for: Family dinner, dinner with friends, quick weekday lunch or a festive multi-course table.
- Nutritional values (per 1 serving): 537, Protein: 26.2 g, Fat: 22.0 g, Carbohydrates: 58.7 g
- Storage: 3 days in the fridge, 1 month in the freezer
- Pairing: Thai lager, dry Riesling, iced lime tea
- In short: Rice noodles soaked in warm water, stir-fried in a wok with egg, prawns and tofu, seasoned with tamarind paste, fish sauce and palm sugar. Total time 50 minutes, serves 6.
WAGUU says: “Pad Thai is not about what you put in, but when you put it in. The noodles are stir-fried dry, the sauce comes only at the end.”
Key facts
| Preparation time: | 30 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Wok heated to 220–240 °C, water for soaking noodles 40–45 °C |
| Number of servings: | 6 |
In a nutshell
Pad Thai is recognised by three things: the noodles are soft but hold their shape, the egg is spread into thin strands and the sauce is sour, salty and sweet at the same time. What matters is the order in which the ingredients go into the wok, and that the noodles must not be wet before stir-frying. If you put all the ingredients into the wok at once, you get steamed noodles, not stir-fried.
Ingredients
Base serving: 6 servings • Serving weight:254 g
| Ingredient | Amount | Quality |
|---|---|---|
| wide rice noodles | 300g | wide 5 mm, made from rice flour, not rice starch |
| prawns | 300g | raw, peeled, deveined, medium size |
| firm tofu | 200g | firm, cubed, drained |
| eggs | 3 pcs | fresh, room temperature |
| tamarind paste | 50g | seedless, thick |
| fish sauce | 60ml | fermented from anchovies, no added sugar |
| palm sugar | 40g | dark, grated |
| rapeseed oil | 60ml | neutral flavour, for high heat |
| garlic | 4 cloves | fresh, finely chopped |
| red onion | 1 pcs | smaller, cut into thin wedges |
| spring onions | 4 pcs | fresh, sliced diagonally |
| roasted peanuts | 80g | unsalted, coarsely crushed |
| lime | 2 pcs | juicy, for wedges and juice |
| dried chilli | 1 tsp | coarse flakes, for seasoning at the table |
Why you’ll love this recipe
- Three tastes in one sauce: Tamarind, fish sauce and palm sugar are mixed separately and go into the wok all at once. The ratio can be adjusted to taste at any time.
- Quick dinner after soaking: The noodles soak themselves while you chop the vegetables. The actual stir-frying takes a quarter of an hour and even a beginner can manage it.
- Exact ratios for 6 servings: Three hundred grams of noodles, three hundred grams of prawns and a sauce that holds three tastes in balance. The number of servings can be recalculated according to your diners.
Success guaranteed: Rice noodles are soaked in warm water before stir-frying, not in boiling water. The starch grains swell and the noodles soften but stay firm. If the noodles are boiled in water, the starch is washed out and they clump together during stir-frying. Tamarind paste and lime add acidity that keeps the flavour fresh against the sweet palm sugar. Fish sauce brings salt and umami, so no extra salt is added to the sauce.
Recipe overview
Preparation: 30 min min | Cooking: 20 min min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: Thai
Detailed method
Overall progress: 6 % done
Phase 1: Soaking rice noodles – 25 min
Equipment: large bowl, colander
1. Put the noodles in a large bowl and cover with warm water. Run your hand through them several times so they don’t stick together, and leave to rest until they soften enough to bend. Drain the water and leave the noodles to drain in a colander.
2. Spread the drained noodles on a clean tea towel and leave them to dry on the surface. Wet noodles steam in the wok and clump together.
Visual check: The noodles can be bent into an arc without breaking and are not wet to the touch on the surface. They hold their shape between your fingers and do not clump together.
Before you move to the next step:
Do not leave the noodles in water longer than needed. Over-soaked noodles fall apart in the wok and the recipe turns into mush. Use the soaked noodles within an hour.
Phase 2: Tamarind and palm sugar sauce – 5 min
Equipment: small bowl, whisk
1. Put the tamarind paste in a small bowl and pour over a little hot water. Whisk it into a smooth paste without lumps and add the fish sauce and grated palm sugar.
2.Stir the mixture until the sugar dissolves. Taste it: it should be sour, salty and sweet in equal measure, with none of them dominating.
Visual check:The sauce is smooth, with no tamarind grains, and coats the back of a spoon in a thin film. When you taste it, sourness, saltiness and sweetness alternate, not just one of them.
Before you move on:
If the sauce is too thick, the noodles will clump. Loosen it with a tablespoon of hot water and taste again.
Phase 3: Preparing the ingredients for the wok – 10 min
Equipment: chopping board, small bowls, wok
1.Pat the prawns dry with kitchen paper, cut the tofu into 2 cm cubes and put both into separate bowls. Finely chop the garlic, slice the shallot into thin wedges and cut the spring onions on the diagonal.
2. Crush the peanuts coarsely with a rolling pin or knife and cut the limes into wedges. Arrange all the bowls around the wok in the order they will go in.
Visual check: The ingredients are cut to the same size, the prawns are dry and each ingredient has its own bowl. There is no time for chopping once the wok is hot.
Before you move on:
Undried prawns steam in their own water in the wok and lose their firmness. Always dry them before stir-frying and leave them in the fridge for a short while.
Phase 4: Stir-frying the prawns and tofu – 4 min
Equipment: wok, metal spatula
1.Heat the wok over the highest flame until a faint smoke rises. Pour in half the oil, add the prawns and stir-fry briefly until they turn pink and curl into a C shape. Remove them to a plate.
2. Add the remaining oil to the wok and the tofu. Stir-fry on all sides until golden brown and transfer to the prawns.
Visual check: The prawns are pink, firm and release no water. The tofu has a crust on all sides and holds its shape when you move it with the spatula.
Before you move on:
If pools of water form in the wok, it was not hot enough. Pour off the water, reheat the wok and stir-fry in smaller batches.
Phase 5: Noodles, egg and sauce – 8 min
Equipment: wok, spatula, two wooden spoons
1.Heat the remaining oil in the wok, add the garlic and shallot and stir-fry just until fragrant. Add the drained noodles and toss with the spatula so they are coated in oil and do not burn.
2. Push the noodles to the side of the wok, pour the beaten eggs into the centre and leave to set into a thin layer. Then break them up with the spatula among the noodles, add the sauce and mix everything with two wooden spoons until the noodles turn golden.
Visual check: The noodles are glossy but not greasy, and the colour is an even amber. The egg forms thin strands in the noodles, not lumps.
Before you move on:
Do not stir the noodles in the wok in a circular motion, they will clump. Toss them with the spatula and pull them apart with two wooden spoons.
Phase 6: Returning the prawns and serving – 3 min
Equipment: wok, serving plate
1.Return the prawns and tofu to the wok, add the spring onions and stir briefly to heat everything through. Add a tablespoon of lime juice if needed.
2. Divide the Pad Thai between plates and scatter over the crushed peanuts. Put a lime wedge and a small bowl of chilli flakes alongside each portion.
Visual check: The noodles are hot, the prawns are not cooked a second time and the peanuts stay crunchy on top. There is no water on the plate.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| wok | 30 cm diameter, thick base | large deep non-stick frying pan | a thin wok will burn the noodles at the base before they are coated |
| metal spatula | 10 cm blade | two wooden spoons | a plastic spatula bends at 220 °C and tears the noodles |
| large bowl | 4 l capacity | roasting tin with high sides | a small bowl will not let the noodles spread out and they will clump |
| kitchen scales | with 1 g resolution | measuring cup for 300 g noodles | estimating the noodle quantity decides whether the sauce is absorbed |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 883 kJ / 211 kcal | 2247 kJ / 537 kcal | 13481 kJ / 3222 kcal |
| Fat | 8.7 g | 22.0 g | 132.0 g |
| of which saturates | 1.2 g | 3.0 g | 17.9 g |
| Carbohydrate | 23.1 g | 58.7 g | 352.2 g |
| of which sugars | 23.1 g | 58.7 g | 352.2 g |
| Protein | 10.3 g | 26.2 g | 157.2 g |
| Salt | 1.3 g | 3.4 g | 20.3 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: A tested recipe with precise ratios and visual checkpoints.
- Tip 1: A tested recipe with precise ratios and visual checkpoints.
- Tip 2: The noodles can be bent into an arc without breaking and are not wet to the touch. They hold their shape between your fingers and do not clump together. Do not leave the noodles in water longer than needed. Over-soaked noodles fall apart in the wok and the recipe turns to mush. Use soaked noodles within an hour.
- Tip 3: The sauce is smooth, with no tamarind grains, and coats the back of a spoon in a thin film. When you taste it, sourness, saltiness and sweetness alternate, not just one of them. If the sauce is too thick, the noodles will clump. Loosen it with a tablespoon of hot water and taste again.
- Tip 4: Prepare the ingredients on the table in small bowls beforehand. Thai food is cooked over a high flame and there is no time to divide ingredients during cooking.
Scientific background
Rice noodles are made from rice flour, so they contain no gluten and soften quickly in water. The starch on the surface dries rapidly at the high temperature of the wok and forms a thin layer that stops the noodles sticking. The egg is beaten and left to set in a thin layer, only then is it mixed among the noodles. The prawns and tofu are stir-fried separately because they need a higher temperature than the noodles.
Fine Dining – Professional techniques
- Plate composition: Stretch the Pad Thai onto a warm plate in a low mound and place three prawns that you set aside on top. It looks like a restaurant portion, but it is still the same ingredients.
- Texture contrasts: Along with the peanuts, mix a tablespoon of toasted sesame seeds and a handful of fresh coriander into the noodles. The crunchy and fresh layer balances the sweet sauce.
- Temperature contrast: A lime wedge chilled in the fridge provides a temperature contrast. The cold juice on the hot noodles releases the aroma of the tamarind.
- Aromatic additions: Put a small bowl of fish sauce with lime and chilli at the edge of the plate. The guest can adjust their portion themselves, which is a common way of serving in Thailand.
Sensory radar
- Appearance: The noodles are amber-coloured and glossy, with pink prawns, golden cubes of tofu and green spring onion rings among them. Crushed peanuts are scattered on top.
- Aroma: First tamarind and toasted peanuts, then citrusy lime, and finally garlic and spring onion.
- Taste: Sour, salty and sweet notes follow one another in a single mouthful. The heat comes only from the chilli flakes added at the table.
- Texture: The noodles are soft but springy, the prawns firm, the tofu with a crust, and the peanuts crunchy.
Pairing
- Thai lager: A light, pale lager with higher carbonation cleanses the palate of tamarind and peanut paste. Serve it chilled to 6–8 °C.
- Dry Riesling: A Riesling with higher acidity pairs with the sourness of tamarind and lime. Sweeter styles will overpower the fish sauce.
- Iced tea with lime: Strong iced tea with lime and a little demerara sugar. The acidity and tannins of the tea calm the chilli heat.
Variations
- Chicken Pad Thai:: Slice chicken breast thinly and stir-fry it instead of prawns. The meat needs an extra minute, and remove it before adding the noodles so it doesn’t toughen.
- Pad Thai with extra egg:: Add one egg for every two diners and let it set in a thin layer. This version is prawn-free, so it suits vegetarians who eat eggs.
Allergens and dietary information
Contains: fish (fish sauce), egg (egg), crustaceans (prawns), peanuts (toasted peanuts), soy (tofu) • Gluten: no, the recipe is gluten-free (rice noodles, fish sauce, tamarind) • Not suitable for: people with allergies to fish, crustaceans, egg, peanuts and soy
Suitable for
A family dinner, a meal with friends, a quick weekday lunch or a festive table with multiple courses.
FAQ
What noodles should I use for Pad Thai?
Flat rice noodles about five millimetres wide. Thin noodles overcook and lose their shape, and glass noodles made from mung bean starch have a different texture.
Do I need to pre-cook the noodles?
No. Soak the noodles in warm water until they bend without snapping. Cooked noodles will break apart in the wok because their starch has already been released into the water.
Can I leave out the tamarind?
Tamarind provides the main sourness of the dish. It can only be partly replaced: use the same amount of lime juice and a tablespoon of vinegar; the flavour will be sharper and less fruity.
Why are my noodles sticking?
They are not drained well, or there are too many in the wok. Spread the noodles on a tea towel, stir-fry in batches, and toss them rather than stirring in circles.
What can I use instead of prawns?
Chicken sliced thinly or firm tofu. Cook chicken for a minute longer than prawns and remove it before adding the noodles.
How do I know the sauce is balanced?
Taste it from a spoon: sourness should come first, then saltiness, and sweetness last. If one dominates, add a little of the missing one.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Heat the wok or pan in batches and keep the finished dish warm in an oven at 80 °C. Add the flavourings (fish sauce, lime, sugar) at the end, otherwise the aroma will fade. • 10+ people: Make the base (paste, stock or marinade) in double quantity and keep half for the next day. Fill the wok no more than two-thirds full, otherwise the ingredients steam instead of stir-frying.
Sides and serving
Serving: Serve Pad Thai on a warm plate, with a lime half, a handful of toasted peanuts and fresh spring onion. Put a bowl of chilli flakes and a small bowl of fish sauce with lime on the table.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Fridge: 3 days • Freezer: 1 month • Reheating: heat a wok, add a tablespoon of water and warm the noodles for two minutes with the lid on
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
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Tom Kha Gai – coconut soup with chicken, galangal, lemongrass and lime leaves
Green Curry (Gaeng Keow Wan) – green curry with coconut milk, chicken and Thai basil
Massaman Curry – aromatic curry with beef, coconut milk, potatoes and peanuts
Som Tam – spicy green papaya salad with chilli, lime, fish sauce and peanuts
Som Tam – spicy green papaya salad with chilli, lime, fish sauce and peanuts
Pad Kra Pao – stir-fried meat with Thai basil, chilli and garlic, served with rice and a fried egg
Khao Pad – Thai fried rice with egg, vegetables and chicken
Khao Soi – northern Thai noodle soup with coconut curry, chicken and crispy noodles
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Common mistakes
- Soaking rice noodles – Don’t leave the noodles in water longer than needed. Over-soaked noodles break apart in the wok and the dish turns to mush. Use soaked noodles within an hour.
- Tamarind and palm sugar sauce – If the sauce is too thick, the noodles will clump. Thin it with a tablespoon of hot water and taste again.
- Preparing ingredients for the wok – Wet prawns will steam in the wok and lose their firmness. Always dry them before stir-frying and chill them briefly.
- Stir-frying prawns and tofu – If pools of water form in the wok, it wasn’t hot enough. Pour off the water, reheat the wok and stir-fry in smaller batches.
