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| Easy Pad Thai with Peanuts, Sprouts & Your Choice of Chicken, Prawns or Tofu |
Pad Thai has a reputation for being complicated, but once you understand the basic structure of the dish, it's really one of the quickest and easiest weeknight meals you can make. At its core, Pad Thai is simply rice noodles tossed with a quick sweet‑savory sauce, a protein, and a handful of fresh toppings. The key is getting everything prepped before you start cooking, because the actual cooking time is literally only a few minutes.
The sauce and roasted unsalted peanuts are what gives Pad Thai its familiar flavour. A classic version uses tamarind paste, fish sauce, sugar, and a splash of lime. Tamarind adds the gentle tang you associate with Pad Thai, and it’s widely available in supermarkets now. But Tamarind isn't something many people have in their fridges generally, so this recipe doesn't use it.
Rice noodles need only a short soak in hot water until they’re flexible but not fully soft. They’ll finish cooking in the pan. For protein, chicken, prawns, tofu, or a mix all work well. Cook your protein first, then push it to the side of the pan and add an egg, scrambling it lightly. If you're using a soft flakey fish like I have in the photo, cook it and remove from the pan then break up and add at the end.
Once the egg is set, add the drained noodles to the sauce. Toss everything together until the noodles absorb the liquid and turn glossy. This usually takes two to three minutes. If the mix looks dry, add a tablespoon of peanut oil.
Pad Thai is all about the fresh finish. Add bean sprouts, spring onions, crushed peanuts, and a squeeze of lime right at the end. It’s fast, flexible, and far easier than most people expect — a reliable, flavour‑packed dish you can make any night of the week.
Watch the steps for this recipe in this short YouTube clip:
Ingredients
(Serves 3-4)
200 gm packet Pad Thai Rice Noodles
300-400 gm cooked chicken, fish, prawns, shrimps or tofu (adjust more or less as you like)
2 cloves garlic, peeled and finely chopped
1 large spring onion, chopped (save some to garnish)
2-3 tbsp peanut oil (plus additional to serve)
3 tbsp brown sugar
1/2 cup unsalted roasted peanuts, chopped
3 tbsp fish sauce
Juice of 1 large lemon
2 eggs, beaten
Pinch chili flakes (optional)
1/2 -3/4 cup bean sprouts
Method
1. Cook Pad Thai Rice Noodles according to packet instructions.
2. Over medium heat gently fry the garlic and spring onions in peanut oil for a few minutes.
3. Add all the remaining ingredients and continue to fry for 1-2 minutes (except the egg and bean sprouts).
4. Add beaten eggs slowly and continue to mix. Add chili flakes and bean sprouts and continue to fry for 30 seconds - lid on.
5. Garnish with chopped spring onions and some of the chopped peanuts and serve in hot bowls.
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