Pad Thai
15 minutes
Preparation time
10 minutes
Cooking time


Pad Thai sauce

1 tbsp tamarind puree

1 tbsp fish sauce

2 tbsp grated palm sugar

1 tbsp oyster sauce

Pad Thai

125 g packet Pad Thai noodles (medium-thickness dried rice noodles)

2 tbsp vegetable oil

1 small brown onion, thinly sliced

2 garlic cloves, thinly sliced

1 long red chilli, thickly sliced, optional

150 g chicken breast, thinly sliced

100 g firm tofu, cut into short batons

2 eggs, lightly beaten

1 cup bean sprouts

½ bunch garlic chives, cut into 3 cm lengths


To serve

½ cup bean sprouts

1 lime, cut into wedges

2 tbsp roughly chopped roasted peanuts

Ground chilli powder


Pad Thai sauce

  1. Combine all ingredients in a small bowl.
  2. Taste and add more sugar or fish sauce to your preferred taste.

Pad Thai

  1. Soak the noodles as per the packet instructions then drain in a colander.
  2. Heat a flat-bottom wok on medium heat, induction setting 5 for 5 minutes. Increase the heat to medium-high, induction setting 8. Add the oil, onion, garlic and chilli is using and cook for 20 seconds.
  3. Add the chicken and tofu; cook for 1 minute, pull the chicken mixture to the side and add the beaten egg. Cook, moving the egg around the pan, for 1 minute or until just set.
  4. Add the bean sprouts, garlic chives noodles and Pad Thai sauce. Cook, stirring, for 1 minute or until the sauce slightly is absorbed and the vegetables soften.
  5. Serve immediately with the extra bean sprouts, lime wedges, peanuts and dried chilli powder.

Hints and tips

  • This recipe was tested to 20 ml tablespoon measures
  • Substitute prawns, pork or other meats for the chicken if desired.


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