Pad Thai
Pad Thai has become a staple on the menus of Asian restaurants, lunch spots, and food trucks. Yet this Thai stir-fry dish remains surprisingly versatile – both in flavour and presentation. Made with rice noodles, crisp vegetables, egg, tofu or prawns, and its iconic sweet-sour sauce, Pad Thai fits perfectly into the trend of fast, flavourful, and accessible dishes.
A Bit of History
The Pad Thai we know today originated in the 1930s during a wave of national modernization in Thailand. The Thai government encouraged the use of rice noodles and local ingredients, positioning Pad Thai as the national dish – quick, nutritious, affordable, and unmistakably Thai. What started as humble street food has grown into a globally loved classic, without losing its roots. The power of Pad Thai lies in its simplicity and balance: salty, sweet, sour, and umami – all in one wok.
Pad Thai is a practical and profitable dish. With the right base ingredients (like pre-cooked rice noodles, Pad Thai sauce, and pre-cut vegetables or tofu), it can be prepared within minutes. That makes it ideal for lunch menus, take-away, or street food concepts.
Popular Toppings
Large prawns or crispy fried tofu
Roasted peanuts
Fresh lime wedges
Bean sprouts and chives
Chilli flakes or chilli oil
Variations for your menu:
Vegan Pad Thai with tofu and shiitake
Seafood Pad Thai with squid and prawns
Chicken Pad Thai with crunchy vegetables
Fusion Pad Thai with pulled beef or tempeh and sesame
Recipe:
Pad Thai is all about the perfect balance of sweet, sour, salty and umami. Instead of using pre-made sauces, this version is made completely from scratch.
Ingredients (serves 2)
For the stir-fry:
150 g dried rice noodles (medium width)
150 g large prawns (peeled and cleaned) – or chicken, tofu, or tempeh
2 tbsp peanut oil or neutral wok oil
2 cloves garlic, finely chopped
2 shallots, thinly sliced
2 eggs
100 g bean sprouts
2 stalks spring onion, chopped
1 handful roasted peanuts, roughly chopped
Lime wedges for serving
For the homemade sauce:
2 tbsp palm sugar (or brown sugar)
2 tbsp tamarind paste (soaked and strained)
2 tbsp Thai fish sauce (or soy sauce for vegan option)
1 tbsp rice vinegar
½ tsp chilli flakes (optional)
Instructions
Preparation:
Soak the rice noodles in warm water for about 30 minutes until softened but still al dente. Drain and set aside.
Mix all sauce ingredients in a bowl until the sugar is dissolved. Taste and adjust to your preference: more tamarind for sourness, more fish sauce for saltiness.
Stir-frying:
Heat 1 tbsp oil in a wok or large frying pan. Add shallots and garlic, stir-fry briefly on high heat.
Add prawns or chosen protein. Stir-fry until just cooked, then remove and set aside.
Add a little more oil, scramble the eggs until just set. Add the soaked noodles and toss.
Flavour & Finish:
Pour in the sauce and stir well over high heat until the noodles absorb the sauce and slightly caramelise.
Add bean sprouts, spring onion, and the cooked prawns or chicken. Toss briefly to combine.
To Serve:
Plate the Pad Thai, sprinkle with roasted peanuts, and serve with lime wedges. Optionally, add more chilli flakes for a spicy kick.
Pad Thai in Your Kitchen?
Pad Thai is a crowd-pleaser: naturally gluten-free (with the right sauce), quick to prepare, and endlessly adaptable. It fits right into the growing demand for authentic Asian dishes with a modern twist.
Curious about our rice noodles, ready-to-use Pad Thai sauce, or premium frozen prawns?
Check out our selection in the webshop or get in touch with your account manager.