Ingredients:

  • 8 oz / 225 g Dried Rice Noodles (Medium thickness, approx. 3mm)
  • 3 Tbsp / 45 ml Neutral Cooking Oil (e.g., groundnut, canola, or rice bran oil)
  • 4 Tbsp / 60 ml Tamarind Paste (not concentrate)
  • 4 Tbsp / 60 ml Fish Sauce (Good quality)
  • 3 Tbsp / 45 g Palm Sugar (or light brown sugar, finely chopped/packed)
  • 2 Tbsp / 30 ml Water
  • 3 Shallots, finely sliced (or 1/2 small red onion)
  • 4 cloves Garlic, minced
  • 2 oz / 55 g Dried Shrimp (optional), roughly chopped
  • 8 oz / 225 g Prawns (Shrimp), peeled and deveined, or Chicken breast, thinly sliced
  • 2 large Eggs, lightly whisked
  • 1 cup / 250 ml Bean Sprouts (fresh, rinsed)
  • 1/2 cup / 125 ml Garlic Chives (or spring onions), cut into 1-inch lengths
  • 1/4 cup / 30 g Roasted Peanuts, roughly chopped
  • 1 tsp / 5 ml Chili Flakes
  • 1 small Lime, cut into wedges (for serving)

Instructions:

  1. Prep the Noodles: Place the dried rice noodles in a large bowl. Cover completely with warm (not boiling) water. Soak for 15–20 minutes, or until pliable but still slightly firm (al dente). Drain immediately and set aside.
  2. Mix the Sauce: In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and water until the sugar dissolves. Taste and adjust for balance.
  3. Heat the Wok: Place the wok over high heat. Add the 3 Tbsp of oil. Wait until the oil is shimmering and slightly smoking (this is crucial for “wok hei”).
  4. Sauté the Base: Add the shallots, garlic, and dried shrimp (if using). Stir-fry for 30–60 seconds until fragrant—do not burn the garlic.
  5. Cook the Protein: Add the prawns or chicken. Stir-fry rapidly for about 1–2 minutes until they are 80% cooked. Remove the protein/aromatic mixture from the wok and set it aside to prevent overcooking.
  6. Scramble the Egg: Return the wok to high heat. Add a tiny splash of oil if dry. Pour the whisked eggs into the centre of the wok. Let them set slightly (10 seconds), then quickly scramble until just cooked.
  7. Combine Noodles and Sauce: Push the eggs to the side. Add the drained, soaked noodles to the wok. Toss the noodles with the eggs for 30 seconds. Pour the prepared Pad Thai sauce evenly over the noodles. Stir and toss vigorously for 2–3 minutes until the noodles have fully absorbed the sauce and are tender but still chewy.
  8. Finish and Serve: Add the reserved prawns/chicken, shallot, and garlic mixture back into the wok. Throw in the bean sprouts and the garlic chives. Toss quickly for 30 seconds to warm the vegetables, keeping them crunchy. Transfer immediately to serving plates. Garnish with chopped peanuts, chili flakes, and serve with fresh lime wedges.