Pad Thai

Take a trip to Thailand from the comfort of your own home with our delicious Pad Thai recipe. Featuring pad thai rice noodles, tofu, chicken, and a well-balanced pad thai sauce, including staple ingredients such as tamarind, soy sauce, and fish sauce, this recipe is sure to inspire authentic Asian flavours.

Our Wok is the ideal piece of cookware for this recipe, creating the perfect environment to stir fry all the ingredients. This piece of cookware comes equipped with a flat base and easy-sloping sides, simplifying the sautéing process. Crafted with enamelled cast iron, our Wok can withstand higher temperatures, locking in heat and moisture with its tempered glass lid. 

Whether you are looking to shake up everyday meal preparation, or simply want to incorporate new flavours into weeknight cooking, our Pad Thai has you covered. This recipe can be prepared in just over an hour, serving up between six and eight portions at a time. Be sure to grab all the ingredients below and follow the steps before tackling this Thai staple.

Sauce

In a small pot, whisk together all of the ingredients. Heat gently just until the sugar has dissolved and the sauce thickens slightly. Set aside.

Pad Thai

In a bowl, combine the tofu with the soy sauce and sambal oelek. Let marinate, stirring a few times, while you prepare the next steps.

Soak the rice noodles in a large pot of hot water until slightly softened but still al dente, about 5 to 10 minutes (or follow the package instructions). Drain. Rinse under cold water. Toss with a drizzle of oil to prevent sticking.

In a 4.8 L Wok, heat the oil over high heat. Add ¾ of the green onions and garlic chives, and the chilli pepper. Sauté for 30 seconds. Add the chicken and season lightly with salt and pepper. Cook, stirring regularly, until browned and just cooked through. Add the tofu and continue to cook while stirring for 2 minutes. Remove the chicken and tofu from the wok and set aside.

Add 2 cups (500 ml) of the bean sprouts and the carrots to the Wok, adding more oil as needed. Sauté for 2 minutes. Push the vegetables to one side of the Wok and add the eggs. Season with salt and pepper. Let sit for 30 seconds before stirring vigorously to scramble.

Add the noodles and sauce. Toss well to coat everything in the sauce. Add the chicken and tofu. Cook for 2 minutes and stir until everything is well combined and heated through.

Serve garnished with the peanuts, lime wedges, remaining green onions and garlic chives.