PAD THAI RECIPE
Whip up delicious and authentic Pad Thai for two in minutes using NUMBER EIGHT Rice Sticks and flavourful MAE PLOY Pad Thai Sauce! This easy-to-follow recipe brings the taste of Thai street food classic to your kitchen. Perfect for a quick weeknight dinner, loaded with shrimp (or your choice of protein), tofu, crunchy peanuts, and fresh chives. Get all your key ingredients from talardthai.com!
Ingredients (for 2 people)
- 160g NUMBER EIGHT RICE STICK 5MM
- 4-6 tbsp MAE PLOY PAD THAI SAUCE (or to taste)
- 150-200g Shrimp, peeled and deveined (or sliced chicken, pork, or more tofu for vegetarian)
- 100g Firm Tofu, cut into small cubes or thin rectangles
- 3-4 tbsp Vegetable Oil
- 2 Eggs, lightly beaten
- 100-150g Beansprouts (reserve some fresh for serving if desired)
- 30-40g Chinese Chives (or spring onions), cut into 1-inch lengths
- 2-3 tbsp Roasted Peanuts, roughly chopped (for garnish)
- Lime wedges, for serving
- Optional: Dried chilli flakes, for serving
Method
- Soak Noodles: Soak the 160g of NUMBER EIGHT RICE STICK 5MM in hot water for about 8-10 minutes, or until soft but still slightly firm (al dente). Drain well and set aside. (Alternatively, follow specific soaking instructions on the noodle packet if different).
- Prepare Tofu & Protein: Heat 1-2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat. Add the diced tofu and stir-fry until golden brown and slightly crispy. Remove from the pan and set aside.
- Cook Protein & Eggs: Add another tablespoon of oil to the wok if needed. Add the shrimp (or other meat) and stir-fry until just cooked through. Push the protein to one side of the pan. Pour the beaten eggs into the other side and scramble until almost set. Then, gently mix the eggs with the protein.
- Combine with Sauce & Noodles: Add the softened rice noodles and the fried tofu to the wok. Pour 4-6 tablespoons of MAE PLOY PAD THAI SAUCE over the noodles. Stir and toss everything together gently but quickly, ensuring the noodles are well-coated with the sauce and heated through. Try not to break the noodles. If it looks dry, you can add a tablespoon or two of water.
- Add Vegetables: Add most of the beansprouts and the cut Chinese chives (or spring onions) to the wok. Continue to stir-fry for another 1-2 minutes until the beansprouts are slightly wilted but still crunchy, and the chives are fragrant.
- Serve: Divide the Pad Thai between two plates. Garnish generously with the chopped roasted peanuts, a few fresh beansprouts (if reserved), and fresh chives/spring onions. Serve immediately with lime wedges on the side for squeezing over, and optional chilli flakes for those who like it spicy.
Note
These are the recommended amounts for a satisfying meal for two people. Please adjust the sauce quantity to your preferred taste. You might already have some ingredients like vegetable oil or eggs in your kitchen. Using authentic Thai ingredients like NUMBER EIGHT rice sticks and MAE PLOY Pad Thai sauce, available from talardthai.com, will ensure you achieve an authentic and delicious Pad Thai flavour. Enjoy your homemade Thai culinary adventure!
CHINESE CHIVE (BAI GUI CHAI )
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BLANCHED PEANUT
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