Stir-Fried Thai Pad: Chatting You Through My Favorite Messy Noodle Dinner
Okay, so, confession — I didn't even like "Stir-Fried Thai Pad" the first time I tried it. There. I said it. Maybe it's because I attempted it after a long day, noodles overcooked, sauce too salty, toddler underfoot... you get the picture! But then I found this local Thai market (shoutout to Import Food — their rice noodles are ace) and gave it another whirl. Now I toss this together whenever I want something fast, comforting, with that sweet-savory hit that makes you go back for more even when you're full. My flat smells like garlic for days, but, worth it.
Why You'll Love This (Or At Least Tolerate It When You're Tired)
I make this when I'm too lazy to chop loads of veg, but want something that feels a bit special (also, because my partner claims it's the only way he actually enjoys tofu — no offense to tofu). My family goes bananas for it because it's one of those dishes you can tinker with endlessly. And, look, if you're worried because your noodles clump or your eggs scramble weird, trust me, I've been there. Just embrace the mess. It usually tastes better anyway.
What You'll Need (With My Lazy-But-Lovable Substitutions)
- 200g flat rice noodles (but, honestly, I've used regular linguine in a pinch — sorry, purists!)
- 2 tablespoon vegetable oil (peanut oil is best, but vegetable works fine)
- 2 cloves garlic, minced (or a big spoonful of that pre-minced stuff — I won't tell!)
- 150g chicken breast or tofu, thinly sliced (shrimp is fab, too; my gran swore by pork, but I never have it on hand)
- 2 eggs, lightly beaten
- 80g bean sprouts (or just a big handful, honestly I eyeball it; sometimes skip them and use shredded cabbage)
- 3 spring onions, chopped (red onion works if that's all you got)
- 2 tablespoon fish sauce (soy sauce if you're veggie, though it's not quite the same)
- 1 tablespoon tamarind paste (or a generous squirt of lime, in emergency mood)
- 1 tablespoon sugar (brown, white, palm—whatever, they're all sweet)
- Chilli flakes, to taste (I like it hot, my mum doesn't, so we compromise and then both add extra at the table)
- 50g roasted peanuts, crushed (I bash them with a mug, works fine)
How I Actually Cook This (With Soggy Noodle Drama)
- First, soak your rice noodles in hot (not boiling) water for about 20 minutes until they're bendy but not mushy. Give 'em a little taste; if they're soft enough to twirl, you're golden. If not, wait a bit longer. Or if you, like me, sometimes forget they're soaking and end up with a noodle blob, just rinse with cold water and gently pry them apart. Works most of the time.
- While that's happening, mix together the fish sauce, tamarind, and sugar. Stir well. This is the "Pad Thai sauce," apparently, though I've seen a dozen versions. I usually sneak a taste here; if it's too sharp, toss in a pinch more sugar.
- Heat a big frying pan or wok (honestly, I use my largest nonstick skillet half the time) over medium-high. Splash in the oil, and as soon as it's shimmering, add your garlic. Sizzle for maybe 30 seconds — don't burn it, or it'll taste bitter and you'll have to start over. Yes, I've done that. Twice.
- Chuck in your chicken or tofu. Give it a few minutes, flipping so all sides get a bit of color. If it's chicken, make sure it's cooked through — no pink bits.
- Push everything to one side, pour in your eggs, and scramble gently. Sometimes they swirl into the noodles, sometimes they clump. Doesn't really matter; both are fine.
- Add the noodles (drained, obviously), sauce, and toss like mad. This is where I get a bit frantic with tongs. Don't worry if it looks a bit weird at this stage — the sauce always soaks in after a minute or two and everything pulls together. If it's sticking, add a tiny splash of water.
- Chuck in the bean sprouts and spring onions, give it one last toss, and turn off the heat. Taste for seasoning. Add chilli flakes (or not, your call).
- Plate it up, sprinkle crushed peanuts on top, and maybe some extra spring onions if you're feeling fancy.
Trial and Error Notes (How Not to Ruin Dinner)
- If you over-soak the noodles, they'll go mushy. But, if you under-soak, they're tough. I used to set a timer, but now I just check after 15 minutes — works out 90% of the time.
- Fish sauce can smell a bit... pungent. But it mellows out in the pan. Open a window if you're worried!
- Once I tried using ketchup instead of tamarind when I ran out. Huge mistake. Tasted like sweet and sour pasta. Wouldn't recommend, but hey, you live and learn.
- Leftovers are good, but honestly, it's best fresh. I do think it tastes better the next day, but that's probably just me rationalizing midnight snacking.
Variations I've Tried (Some Winners, One Disaster)
- Shrimp Pad: Amazing, especially if you don't overcook the shrimp (they go rubbery fast).
- Veggie Pad: Add broccoli, bell peppers, snap peas — whatever's lurking in the crisper. Tofu soaks up the sauce nicely.
- Spicy Pad: Double the chilli, then regret it and chug milk. Every. Time.
- That one time I tried spaghetti noodles... It worked, sort of, but my brother called it "Pad Italian" and hasn't let me forget it since.
Equipment (What You Need & When You Don't Have It)
- Wok — ideal, but a big frying pan does the trick. I once used a saucepan (don't ask), and it mostly worked, though things stuck more.
- Tongs — or two big forks if you're desperate. Honestly, hands are too hot for this job.
- Small bowl for mixing sauce, but I've eyeballed it straight into the pan in a rush.
How to Store (If There's Any Left...)
Keep leftovers in a sealed container in the fridge. It stays good for about two days, but honestly, in my house it never lasts more than a day! I sometimes reheat it with a splash of water to loosen things up, but it's also weirdly tasty cold straight from the fridge. Your call.
How We Serve It (And How You Can Too)
I like to pile it high and top with extra peanuts and lime wedges for squeezing at the table. My family always adds more chilli flakes — it's a bit of a contest, really, to see who ends up sweating first. Sometimes we have it with a cold beer; sometimes just ice water. Up to you!
Pro Tips (Learned the Hard Way)
- Don't rush soaking the noodles. I once tried boiling them like pasta to save time, and they turned into a sticky mess. Patience is a virtue here, I guess.
- Always taste your sauce before adding — it's easier to fix at this stage than after it's all mixed in.
- Actually, I find it works better if you toss everything quickly over high heat at the end — brings all the flavors together. But don't walk away, or you'll get burnt bits (the bad kind, anyway).
FAQ (Real Questions From Friends... and the Internet)
- Can I make this gluten-free? Yep! Just use tamari instead of soy sauce and double-check your rice noodles (most are fine, but a few brands sneak in wheat).
- What if I can't find tamarind paste? Try lime juice mixed with a teensy bit of brown sugar. Or check out this resource for even more swaps.
- Is this authentic? Well... it's homemade. Thai cooks would probably laugh at my shortcuts, but hey, it keeps my crew happy.
- Can I meal prep this? I wouldn't — the noodles go a bit stodgy. But you can prep the sauce in advance and chop everything, which does make dinner come together faster.
- Any tips for not burning the garlic? Low and slow, mate. Or just toss it in after the protein if you're really worried.
One last thing — if you want to get really nerdy about noodle technique, check out Hot Thai Kitchen's guide; it's got videos, which I find helpful when I forget how to fold eggs properly. And, er, if you do make this, let me know how it goes! Or what wild substitutions you end up with. I love a good kitchen mishap story.
Ingredients
- 200g dried rice noodles
- 2 tablespoons vegetable oil
- 200g chicken breast, thinly sliced
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 tablespoons Pad Thai sauce
- 2 green onions, sliced
- ¼ cup roasted peanuts, chopped
- 1 lime, cut into wedges
Instructions
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1Soak the rice noodles in warm water for 10-15 minutes until softened, then drain and set aside.
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2Heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and chicken, stir-frying until the chicken is cooked through.
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3Push the chicken to one side of the wok, pour in the beaten eggs, and scramble until just set.
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4Add the drained noodles and Pad Thai sauce to the wok. Toss everything together and stir-fry for 2-3 minutes.
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5Add bean sprouts and green onions, stir-frying for another minute until vegetables are just tender.
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6Serve hot, garnished with chopped peanuts and lime wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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