Takeout Style Pad Thai

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Ditch the takeout and make your own Pad Thai at home. This classic Thai street food dish is fresh and zesty and super simple to make. Prepare all your ingredients before you heat the wok to create a hassle-free meal in minutes. Cooked chicken or prawns would also work well in this dish.

recipe updated Sep 14, 2020


  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Fresh chili icon
    Fresh chili
    1 (about 20 g)
  • Tofu icon
    125 g (about ½ cup)
  • Egg icon
    2 (about 100 g)
  • Cilantro icon
    1 tbsp (about 1.8 g)
  • Peanuts icon
    ¼ cup (about 37.2 g)
  • Rice noodles icon
    Rice noodles
    250 g (about 1 cup)
  • Soy sauce icon
    Soy sauce
    1 ½ tbsp (about 27 g)
  • Lime juice icon
    Lime juice
    1 ½ tbsp (about 22.5 g)
  • Fish sauce icon
    Fish sauce
    1 tbsp (about 18 g)
  • Water icon
    1 tbsp (about 15 g)
  • Peanut oil icon
    Peanut oil
    3 tbsp (about 40.5 g)
  • Bean sprouts icon
    Bean sprouts
    125 g (about ½ cup)


  • kCook icon Wooden spoon
  • kCook icon Frying pan
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Small bowl

Step preview

  1. Add rice noodles to a clean saucepan
  2. Cook until softened - approx 5 min
  3. Drain lightly then set aside
  4. Add soy sauce, lime juice, fish sauce and water to a clean small bowl
  5. Mix with teaspoon then set aside
  6. Add peanut oil, garlic clove and fresh chili to a clean frying pan
  7. Fry in frying pan - approx 30 sec, medium heat
  8. Transfer noodles to frying pan
  9. Add tofu to the frying pan
  10. Fry until heated through
  11. Add egg to the frying pan
  12. Heat gently - approx 1 min
  13. Mix gently
  14. Transfer content of small bowl to frying pan
  15. Cook until heated through
  16. Add bean sprouts and cilantro to the frying pan
  17. Transfer content of frying pan to 2 medium bowls
  18. Garnish with peanuts
  19. Serve immediately
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