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  • Writer's pictureJust a Tad Salty


Updated: Sep 18, 2020

Of Chinese origin, it is thought the only thing Thai about this dish is its ingredient of pounded dried chiles. But a lot of effort went into making this the national dish of Thailand.

Because we love to eat Pad Thai so much, each time my husband flies to Bangkok, he comes home with a Pad Thai to-go packed in Styrofoam boxes readily bought from the airport. While at home when I prepare this dish and cook the Pad Thai sauce, the aroma wafts around the house it makes everyone excited because they know what meal will be served on the table. Who does not love Pad Thai, anyway?


1/2 cup tamarind concentrate

1/2 cup coconut sugar (or brown sugar), plus 2 tablespoons

1/2 cup water

1/4 cup fish sauce

1 tsp salt

Mix all ingredients together in a saucepan on medium heat, stirring occasionally for about 30 minutes or until mixture is reduced to almost syrup consistency.

You can make this ahead of time and keep in the fridge and heat on stove top when ready to use.


Prepare per instructions on package. Once cooked, set aside.



2 Tablespoons cooking oil

1 tsp garlic, minced

16 pieces prawns, peeled and deveined

½ tsp chili flakes (or more depending on your heat preference)

1 Tablespoon sliced green onion

1-2 Tablespoons ground roasted peanuts, coarsely chopped

1 cup bean sprouts, rinsed and well drained

2 eggs, scrambled (may be cooked separately or in the same wok or skillet with the dish)

If using chicken, use 1 pound boneless and skinless chicken thighs, sliced in chunks.

On medium-to-high heat, using a wok or skillet, heat the cooking oil.

Saute garlic. Once aromatic, if using chicken, add chicken and stir fry until cooked. Set aside.

In the same wok or skillet, stir fry the prawns, making sure to not overcook. Set aside.

Using the same wok or skillet, add the cooked noodles.

Pour the Pad Thai sauce on the noodles. Make sure to stir noodles so they do not stick together. You can add a bit of water to stop noodles from sticking together.

Add cooked chicken or prawns in the wok or skillet, the chili flakes, sliced green onions, ground roasted peanuts, bean sprouts. Toss, making sure that the noodles and meats and veggies are well combined. Set the dish on one side of the wok or skillet.

On the other half side of the work or skillet, cook the eggs. Once scrambled, mix with the dish.

Note: You can cook egg on a separate pan and once cooked toss into the dish until well combined.

You can add fried tofu to this dish. Use medium-firm to firm tofu, slice in to small squares and deep fry. Toss into the work or skillet after combining the scrambled eggs and noodles.

Serve with a slice of lime, garnish with additional green onions, scrambled eggs and chopped peanuts.

Pad Thai (Prawns)
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