One-Pan Simple Pad Thai

There are different ways to cook Pad Thai, this is an easy one. Simple ingredients, one pan till the end, and it tastes quite like a pro.

Every time I go to Thai restaurant, 9/10 times I will order Pad Thai. Pretty boring, huh? (Yes, I am!)There is a reason behind it : I don’t/can’t eat too spicy food. Since 9/10 Thai food is full of chilli, it’s no surprise my decision will be landing on Pad Thai.

Recalling my memory, some Pad Thai are quite orangish-red, some are more like brown colour. After today’s research about Pad Thai, finally I understand why is that so. For those orangish-red Pad Thai, I assume it had prawns’ miso as part of the sauce, or simply because the cook has used ketchup! On the other hand, the brownish one, most probably because there is tamarind in it.

It looks like the authentic way of cooking Pad Thai is using tamarind. But of course you know, there is no “must” in cooking. So people will use ketchup or any vinegar to replace tamarind which people don’t often have at home. (I do, because Indian recipe calls for it sometimes!)

A Simple Pad Thai Sauce

For me, ‘tamarind + fish sauce + sugar‘ is quite an easily made Pad Thai sauce. But feel free to explore more possibilities on your own! Some people add soy sauce and oyster sauce as well! And the video i post below, she uses sweet radish pickles to replace tamarind.

Pad Thai Video Recipe

Ingredients

Serves 2-3

• 200 g broad rice noodles
• 120 g frozen prawns (approx. 12 pcs), thawed
• 200 g firm tofu
• ½ red onion, sliced
• ½ shallot, sliced
• sauce
  • 1 tbsp tamarind paste
  • 2 ½ tbsp fish sauce
  • 2 tbsp sugar
• 2 eggs
• 3 scallions
• 100 g bean sprouts
• 2 tbsp or more roasted peanuts, crushed
• ½ lime
• coriander (to garnish)

How to Make One-Pan Simple Pad Thai

1. Soak the rice noodles in warm water for 10 mins and drain. Cut the tofu into 3cm batons and cut the scallions into 5 cm length.
2. Heat a generous amount of oil in a large frying pan and fry the tofu, onions and shallots until fragrant.
3. Add the prawns and cook until they changed colour. Then stir in the rice noodles and sauce, mix well.
4. Make some space in the pan and crack in the eggs. When the eggs are almost set, mix everything together.
5. Add scallion and bean sprouts, everything stir well. Garnish with peanuts, lime and coriander. Serve immediately.

More Easy Noodles Recipes

• Easy One Pot Asian Prawn Noodle Soup (Super Comforting)
• Easy Bottoms Up Tom Kha Soup Recipe with Shrimp
• Scallion Oil Noodles without Dark Soy Sauce