Easy Pad Thai Recipe to TRY!

Easy Pad Thai Recipe to TRY!
Aug 13, 2018
11:32 am

Disclaimer: This recipe came from our very own Thai we can only trust her Thai tastebuds :)

I know when you say cook, it probably means heating that days-old pasta sauce with nothing more than store-bought sausages. Don't worry, we've all been there and done that... #brokea**student.

What if I told you that you could up your diet game with extra touch of Thai savoury, without emptying your wallet (more than it probably already is...) at a hipster Thai café that sells an Ice Milk Tea for RM7.00?  Sounds like a deal? Then keeps reading.

Take Note: All these ingredients can be found at local grocery stores like Tesco & Carrefour etc.

An epitome of all Thai food, Pad Thai has come a long way; from roadside vendors to high-end exotic restaurants, and now your dining table. If you haven't tried Pad Thai before... it’s light, flavourful and a little bit spicy to the tongue. 

TRY OUT this RECIPE for yourself!


1. The sauce (4 tbsp per serving)

  • Tamarind pulp 1/4 cup
  • Coconut palm sugar 1/4 cup
  • Fish sauce 1/4 cup

2. Chopped shallots (baby red onions) 1/4 cup, 1 tbsp per serving

3. Chopped tofu 1/2 cup, 2 tbsp per serving

4. Chopped salted radishes 1/4 cup, 1 tbsp per serving

5. Salted dried shrimps (soaked & softened) 1/4 cup, 1 tbsp per serving

6. Thin rice stick, "Sen Lek" (soaked & softened), 1-2 cups per serving

7. 4x eggs, 1 per serving

8. Fresh shrimps

9. Bean sprouts, 1-2 cups per serving

10. Garlic chives, 1/4 cup per serving

11. Seasoning

  • Crushed peanuts, 1 tbsp per serving
  • Wedges of lime
  • Sugar, 1 tbsp per serving
  • Dried chilli flakes

Once you've gotten all those prepared, it's time to COOK!


The Sauce

  1. Mix tamarind pulp and palm sugar over low heat.
  2. Once soften, turn off the heat.
  3. Add fish sauce; mix well.

Pad Thai

  1. Turn pan over to high heat, add oil.
  2. Add shallots, salted radishes, dried shrimps and tofu subsequently for every half a minute.
  3. Fry and toss.
  4. Add the noodles, then the sauce.
  5. Toss quickly until the sauce coats all the noodle; push the noodle to one side of the pan and add oil.
  6. Crack egg onto the heated oil; scramble lightly.
  7. Toss noodles over to set the egg.
  8. Meanwhile, add shrimps; toss quickly.
  9. Lower the heat, add garlic chives and bean sprouts; continue tossing.
  10. Serve Pad Thai with seasonings.

Tip: To avoid clumpy mushy fried noodles, cook one serving at a time.

...and there you have it, home-cooked Pad Thai!

Now all that there's left to do is eat and enjoy!

P.s: We gotta give a special thanks to our Thai intern, Chew for this recipe! Khob-Khun Chew! (that means Thank You Chew, I think...)

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