Home RecipesAsian Pad Thai

Pad Thai

by Adrianne

Pad Thai is on Sweet Caramel Sunday!

My favourite Thai takeaway – has got to be Pad Thai, right!!

Takeaway from your kitchen

I love Thai food just as much as anyone and I especially love watching them cook it on those weekend shows where they take a trip to Thailand and are having a cooking class as part of their getaway. But I don’t like the rush of takeaway food. You have to order, wait, drive home and then get the plates, utensils and dig in before the meal gets too cold. The style of cooking and food preparation I prefer, is one when you can have a glass of wine, have some back ground noise be it the tv or music, take your time to cook and then enjoy the meal at a slower pace. I haven’t actually had takeaway Thai since I moved out to where I am now, bushland area (which is another reason I don’t get take out, shops are too far away for that!), but my memory of it, is delicious with strong flavours and an orange kind of colour in the container, one that you heat the next day from an oily sludge and indulge again.


Fresh and Tasty

In making this dish, I wanted the flavour to still be there, but not too much oil or fats, so that it was a light and fresh meal to suit the climate of sunny Brisvegas of late. The flat rice noodles are nice as you get to have a noodle indulgence, however, they don’t leave you too full or regretting a noodle dish, which I find the thicker yellow noodles sometimes do (especially if you are going to eat the meal and then have the leftovers the next day).

I know that a lot of people use prawns in Pad Thai, I chose not to as I wanted to keep the dish simple and knew that I would be freezing quantities and the chicken mince defrosts and reheats really well, however, adding prawns to the mix in this scenario would have over complicated the dish, which I was not keen on doing.

One of the best things about the meal is the freshly squeezed lime juice, it tastes lovely and is not a flavour you come across when you do more ‘meat and 3 veg’ styles of cooking.

I would highly recommend you give this dish a whirl and don’t forget to give me a shout if you have any questions!

Pad Thai

Pad Thai which tastes authentic and better than takeaway, but from your kitchen instead of the store! It is fresh, healthy and delicious! 
5 from 1 vote
Print Rate
Course: Dinner
Cuisine: asian, Australian, International
Keyword: pad thai
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 523kcal
Author: Adrianne


Pad Thai

  • 1 tbsp sesame oil
  • 4 eggs lightly whisked
  • 500 grams chicken mince
  • 1 tbs garlic minced
  • 1 tbs ginger minced
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • 2 red chillis finely chopped
  • 2 shallots finely chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 125 grams rice noodles
  • 4 shallots
  • 1/2 bunch coriander
  • 3 limes
  • 1/4 cup peanuts crushed


Pad Thai Method

  • Heat wok and when at right temperature (hold your hand over the wok above and you will feel the hot air rising) add the oil and eggs. Season with salt and pepper.
  • Cook the eggs until they are done, try and cut them with the wooden spoon as you go so that this task is done and doesn’t have to be done separately having set the egg aside. Remove from wok and set aside.
  • Keep the heat going and add the sesame oil, garlic, ginger and chicken mince, then season with salt and pepper. Break up the mince with the spoon so that it cooks faster and it is cooked thoroughly.
  • Make the sauce by combining the fish sauce, sugar and lime juice in a medium sized bowl, stir to combine and set aside.
  • Add the chilli and shallots and then return the eggs to the wok. Pour the sauce in and stir to combine.
  • In a heat proof bowl add enough bowling water to cover the noodles and stir to break them up. Leave for approximately 4 minutes.
  • Remove the noodles from the bowl, rinse them and then chop into inch long pieces with kitchen scissors.
  • Add the noodles to the wok and stir through with the rest of the meal.
  • Serve with fresh coriander, shallots, nuts and a squeeze of fresh lime juice.


  • Similarly to my  Chilli lime chicken larb  from the other weekend, I used my wok to make this dish, however, a normal frypan on the stove would be fine too (gas or electric, don’t stress if you have to vary the set up to accommodate your kitchen contents).


Calories: 523kcal | Carbohydrates: 49g | Protein: 33g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 271mg | Sodium: 1494mg | Potassium: 1065mg | Fiber: 4g | Sugar: 11g | Vitamin A: 475IU | Vitamin C: 53.5mg | Calcium: 94mg | Iron: 3.5mg
Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday
Post published November 2017, updated May 2019 with new recipe card (original recipe) 



Enjoy xx

Pad Thai with text overlay

Originally posted in December 2017, edited with new photo, April 2018, new recipe card May 2019 (original recipe) 

You will also LOVE these recipes...


chefkreso November 28, 2017 - 10:01 pm

I didn’t have Pad Thai in such a long time, thanks for reminding me of it, have to make it asap!

Jamchop November 29, 2017 - 1:42 am

Cheers Kreso! I have been seeing your recipes coming through on my feed – some great ideas you have, keep up the good work.

Alison August 30, 2018 - 9:40 am

I just made this recipe and I can understand why you don’t go for takeaway any more. This is a truly delicious dish and my latest favourite meal!

Adrianne August 30, 2018 - 9:56 am

Thanks Alison! Nice to see you here again. I know! I think it is the lime juice and ginger/garlic combination. Glad you liked it. This one is addictive.

Jean May 5, 2019 - 8:16 am

5 stars
I really enjoy Asian dishes, so I will give this a go, it looks great.

Adrianne May 5, 2019 - 8:50 am

Thanks Jean, I hope you try it. It is one of my favourite dishes.


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.