Pad Thai is a stir-fry favourite as it’s simple to make and a great way to make use of ingredients you have on hand. This particular noodle dish has tofu and carrots in the recipe. But you can always experiment and add in prawns, chicken, and other vegetables to the mix to suit your taste.

The secret to making the perfect Pad Thai is in the preparation of ingredients and proper cooking. As this dish needs to be served immediately to avoid overcooking the noodles, make sure you have all your meat and vegetables ready before starting. Have your wok hot enough so everything cooks quickly and evenly. Serve this delicious dish for dinner or make it any time you’re craving a quick, satisfying meal in a bowl.

Pad Thai



  • 300g pad thai noodles
  • Water for soaking the noodles
  • Vegetable oil for frying and sauteing
  • 250g tofu, cubed
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 1 carrot, grated
  • 2 eggs


  • 3 tbsp fish sauce
  • 3 tbsp coconut sugar
  • 2 tbsp tamarind paste
  • 2 tsp apple cider vinegar
  • ⅓ cup water


  • Lemon
  • Fried shallots
  • Bean sprouts
  • Coriander
  • Garlic chives
  • Chilli flakes


  1. Put the pad thai noodles in a large bowl and cover it with enough water. Set this aside for at least 30 minutes until they are soft enough to wind easily around your finger. When ready, drain excess water by transferring the noodles into a colander. Do not soak the noodles for too long or they will become mushy once cooked.
  2. Make the sauce by adding all ingredients into a jar. Cover it with the lid then shake the contents to combine.
  3. Heat about 2 tablespoons of oil in the Wolstead Superior+ 32cm Wok and fry the cubed tofu until golden. If you want to cook your pad thai with prawns, you may add and cook them together with the tofu. Remove the tofu out of the wok and set aside.
  4. Add a little more oil into the wok and saute the onions and garlic. Add the drained noodles, carrot, and cooked tofu to the hot wok and stir-fry for about 2 minutes.
  5. Stir in the sauce so it coats the noodles evenly. Push the noodles to the side of the wok and scramble the eggs. Once cooked, mix in the noodles with the eggs and remove them out of the wok immediately.
  6. Squeeze some lemon juice on top then garnish with fried shallots, bean sprouts, and herbs. If you want a bit of spice and heat, you can also add some chilli flakes.
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Pad Thai Recipe
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Aimee Arcega

Aimee is a content writer for Kitchen Warehouse and a foodie at heart. Also a trained pastry chef, she bakes in her spare time to make people happy.

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