[Pad Thai - Hũ Tiếu Xào Kiểu Thái]

Pad Thai is a Thai noodle dish. Traditionally Noodle is cooked with beansprout, eggs and onion. However it will be fine with any light taste vegetables such as asparagus, carot or pak choy.

I also have written a children fantasy/adventure book called A Journey of Little Croft. It is free and something you can read to pass the time after a delightful meal. You can also email me if you have any questions about cooking or comments on my book. It is my pleasure to share these recipes and knowledges with you guys. Thank you very much and have a great day!!! 


Serves: 2

  • 200g Pad Thai noodles
  • or white flat rice noodles, soaked for about 10 minutes until almost cooked but still firm. It will be stir fried later so if it is too soft then it might break to small pieces and stuck together
  • 1 egg
  • 150g beansprout
  • 1/4 onion, thinly slice
  • 3 spring onions, thinly slice
  • 1/2 tablespoons tamarind
  • 2-3 tablespoons fish sauce
  • 4 teaspoons sugar
  • 1 or 1/2 chilli, finely chopped
  • 3-4 garlic cloves, peeled and roughly chopped
  • A handful of peanut for garnish, bashed to small pieces
  • 3-5 tablespoons oil

Cooking Method:

  1. Slightly whisk the egg in a bowl. Heat up a large frying pan with 1-2 tablespoons oil until fairly hot. Add the egg and move the pan around so the egg will cover all the pan. Fry the egg each side for 30 seconds to 1 minute until the egg is golden brown. Cut the egg into thin strips.
  2. Heat up a wok with the remaining oil until very hot. Add the garlic, chilli and fry for 20-30 seconds until the garlic is slightly golden. Add the tamarind, fish sauce and sugar and fry for another 3-5 seconds. Add the onion and stir fry for another 30 seconds until the onion is soft and slightly transparency. Add the noodle, beansprout and stir fry for 30 second. Finally add the spring onion and stir fry for 2-3 seconds.

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