Pad Thai

Contributed by

Barnaby P-C

The Story

The History of Pad Thai

Early in the 1930’s Plaek Phibunsongkhram, who was the Prime Minister at the time wanted to make a patriotic food that would become the national dish of Thailand to bring the people together. He soo...

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Pad Thai

A simple recipe for a beloved Thai dish.
Servings 1
Prep Time 25 mins
Cook Time 15 mins


  • 1 Chicken Breast
  • 2 Eggs
  • 1.5 tbs Tamarind Puree
  • 1 large Onion
  • 3 clove Garlic Cloves
  • 1 handful Finely Chopped Peanuts
  • 1 packet Thai Dried Rice Noodles
  • Lemon Wedges
  • 3 tbs Brown Sugar
  • 1.5 tbs Oyster Sauce
  • 2 tbs Fish Sauce


  • Place rice noodles into boiling water and cook for about 5 minutes.
  • Mix 1.5 tbsp of tamarind puree with 3 tbsp brown sugar, 2 tbsp fish sauce and 1.5 tbsp oyster sauce.
  • Put vegetable oil into a non-stick pan and place on medium heat.
  • Add chopped onion and garlic and cook for 30 seconds.
  • Take off the heat and then add sliced chicken and cook until browning.
  • Crack 2 eggs into the pan next to the chicken and make an omelette.
  • Chop the omelete up once cooked.
  • Add noodles, sauce and vegetables into pan and mix thoroughly.
  • Add to a bowl with sliced lemon and finely crushed peanuts and enjoy!
Course: Main
Cuisine: Asian

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