Pad Thai

Quick and Easy Pad Thai

Quick and Easy Pad Thai is a stir fry recipe that is made perfect with sauce. It’s a simple recipe easy enough for beginners. You may also use tofu instead of chicken.

Quick and Easy Pad Thai


4 Shallots, peeled and thinly sliced
2 Garlic cloves, peeled and finely chopped
4 Spring onions, trimmed and diagonally cut into 2-inch pieces
2 tablespoon Vegetable oil
2 tablespoon Preserved or fresh radish, chopped
3 tablespoon Roasted peanuts, chopped (optional)
8 oz Flat rice noodles
3 oz Fresh bean sprouts, rinsed and drained
12 oz Fresh white crab meet or tiny prawns
8 oz Boneless chicken breast, skinned and thinly sliced

For the sauce:

1 Red chili, deseeded and thinly sliced
1 tablespoon Light brown sugar
1 tablespoon Toasted sesame oil
1 tablespoon Chili bean or oyster sauce
3 tablespoon Thai fish sauce (nam pla)
3 tablespoon Rice vinegar or cider vinegar


To make the sauce, whisk all the sauce ingredients in a bowl and reserve. Put the rice noodles in a large bowl and pour over enough hot water to cover. Leave to stand for about 15 minutes until softened. Drain and rinse, then drain again.

Heat the oil in a wok over a high heat until hot, but not smoking. Add the chicken strips and stir-fry constantly until they begin to color. Using a slotted spoon, transfer to a plate. Reduce the heat to medium-high.

Add the shallots, garlic and spring onions and stir-fry for 1 minute. Stir in the rice noodles, then the reserved sauce; mix well.

Add the reserved chicken strips, with the crab meat or prawns, bean sprouts and radish and stir well. Cook for about 5 minutes, stirring frequently until heated through. If the noodles begin to stick, add a little water.

Turn into a large shallow serving dish and sprinkle with the chopped peanuts, if desired. Serve immediately.

Pad Thai photo

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