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pad thai

Pad Thai

Easy Pad Thai recipe with juicy prawns, chicken, tofu, veges and homemade pad Thai sauce.
5 from 3 votes
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Course: Main Course
Cuisine: Thai Cuisine
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Author: Khin



  • 120  g Dry rice noodles stick (5 mm)  ( pre-soaked in warm water and drained )
  • 150 g Boneless chicken thigh/breast ( cut thin slices )
  • 150 g Prawn ( peeled, deveined )
  • 100 g Firm Tofu ( cut in small cubes )
  • 3-4 cloves Garlic ( finely chopped )
  • 1 Shallot ( finely chopped )
  • 3 tbsp Thai preserved radish Or radish pickle ( see details in note )
  • 100 g Bean Sprouts
  • 4-5 stems Chives ( or spring onions )
  • 2  Eggs
  • 2-3 tbsp Oil 

Pad Thai Sauce

  • 4 tbsp Brown Sugar 
  • 4 tbsp Tamarind Paste/Concentrate
  • 2 tbsp Fish Sauce ( see details in note )
  • 2-3 tbsp Water

To Serve

  • Roasted curshed peanuts
  • Roasted chilli flakes
  • Fresh Lime wedges


  • Soak the rice noodles stick in warm water for 15-20 mins. Drain out the water and set aside.
  • Cut chicken into thin slices. Cut tofu into small cubes.
  • Finely chop the garlic cloves, shallot and preserved radish.  Cut the chive stems into 2" pieces.
  • In a small bowl, mix all the sauce ingredients and set aside.
  • Heat the wok/pan to medium high heat, add 1 Tbsp of oil and saute the tofu pieces till  the color changed into light brown. Remove from pan and set aside.
  • Then add the chicken slices in the pan and stir fry for 1 min. ( Add more oil if needed. )
  • Then add the prawns together and stir fry for 1-2 mins. Remove from pan and set aside.
  • Drizzle 2 Tbsp of oil in a pan and saute the garlic and shallots for about 1 min till the nice smell come out. Then add the preserved radish, stir for 1 min.
  • Add the rice noodles. Pour the sauce in and stir fry with medium high heat for 1 min.
  •  Then add the chicken, prawns and tofu and stir well for 1 min.
  • Then add the bean sprouts and chives. Mix well to combine all the ingredients and sauce together for 1-2 min.
  • Push noodles to one side of pan and drizzle a bit oil and fry the eggs. Then mix all together well.
  • Transfer to serving plate. Garnish with roasted crushed peanuts, roasted chilli flakes and fresh lime.
  • Super delicious Pad Thai is ready! Serve immediately!


  • Chives - If you cannot find garlic chives at your supermarket you use spring onions.
  • Preserved Thai radish ( turnip ) - You can substitute with pickled daikon radish.
  • Fish Sauce - Fish sauce is the key ingredients in Thai cuisine. It brings umami, pungent flavour to the dish. I highly recommend to add for this recipe. But if you are not a fish sauce fan, you can substitute with light soy sauce or add salt to taste. 
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