top of page
Fried potatoes on plate

Phad Thai served 2-3 portions

Ingredients (Serves 2-3 people)

250-300 g of Pad Thai noodles, soaked in room temperature water/ Butterfly pea juice, 1 hour

1/2 Firmed yellow tofu                  

2 tsp, Minced sweet radish                 

2 tbsp, Ground peanuts                      

2 Eggs                                

2 tbsp, Dried shrimp                        

2 cups, Bean sprouts                        

1 cup, Garlic chives                       

1 cup, Pork/chicken/shrimp             

1 tsp, Minced garlic                       

2 tsp, Minced shallots                     

1/2 tsp, Ground chilli flakes                


Phad Thai Sauce

1 tbsp, White vinegar                      

200 ml, Tamarind concentrate

30 ml, soy sauce       

30 ml, Fish sauce                          

1/4 cup, Palm sugar                      

** You can double the sauce for 5-6 portions, the sauce can be kept in the fridge for 2 weeks**


Phad Thai Chili Paste  

1.5 tbsp, salted soybean                     

2 tbsp, sliced shallots               

1 tsp, garlic                          

3 tbsp, vegetable oil                          

2 tbsp, sliced rehydrated dried Serrano chillies

(dehydrated Serrano chillies soaked in room temperature water, one hour)

** You can double the chilli paste if you like spicy after cooking and keep in the jar and leave it cool in the fridge***



Preparation Method

-Make Pad Thai sauce: add soy sauce and fish sauce, palm sugar, caster sugar, tamarind concentrate, and white vinegar by cooking them together till it is reduced for 5 minutes on low heat, Then set aside.

-Make Phad Thai chili paste: add all salted soybean, shallots, rehydrated Serrano chilies and chili water, garlic, and oil in the blender and make it to the sauce. Cook in the pan till it is fragrant.

-Prepare meat/shrimp and fry. Then set aside.

-Cut the Asian chive leaves into small pieces. Coarsely chop the shallots and garlic. Cut tofu into

 small rectangular pieces

-Fry the shallots and garlic with about 2 of cook oil to their fragrance then add tofu until it becomes 


-Fry an egg and add the Thai noodle, then add a small amount of vegetable stock or water to soften the


-When the noodle is al dente then add 1 tbsp of Phad Thai chilli paste, stir-fired a bit, then add 3 tbsp

 of Phad Thai sauce.

-Add semi-cook shrimp, add 1tsp of Phad Thai sauce on the shrimp, and cover them with the noodle.

-Leave space in your wok to cook, add salted dry shrimp and pickled radish, cook it till crispy then

 drizzling with Phadthai sauce

-Add bean sprouts and garlic chives/chive flowers, sweat the vegetables but remained crispy then add 

 2tbsp of Phad Thai sauce

-Mix all noodles, shrimp, and vegetables, and stir fry till all are incorporated then taste accordingly how you

 like, add more sauce if your PahdThai is under seasoning

-Turn off the gas/burner, add crushed peanuts, chilli flakes

-Plate with the condiments: banana flower, garlic chives, and a wedge of lime



  • Substitute the Pad Thai noodles with, glass noodles, shredded green papaya, shredded coconut shoot, or edible flowers, or use extra tofu.

  • Make vegetarian with no dried shrimp and substitute fish sauce with soy sauce

bottom of page