Pad Thai

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

Always a favourite whenever I head to Singapore or beyond, there is something magical about the sauce in an authentic Pad Thai...this is almost there.

Inspired by:

recipe updated Oct 8, 2019


  • Onion icon
    1 (140g)
  • Water icon
    as needed
  • Chicken breast icon
    Chicken breast
    2 (225g)
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Scallion icon
    1 (15g)
  • Garlic clove icon
    Garlic clove
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Rice noodles icon
    Rice noodles
    180g (about ¾ cup)
  • Egg icon
    2 (100g)
  • Prawns icon
    200g (about ¾ cup)
  • Pad thai sauce icon
    Pad thai sauce
    250g (about ¾ cup)
  • Lime juice icon
    Lime juice
    as needed
  • Cilantro icon
    11 heads
  • Bean sprouts icon
    Bean sprouts
    2 cups (480g)
  • Peanuts icon
    200g (about 1¼ cups)
  • Carrot and daikon pickle icon
    Carrot and daikon pickle
    as needed


  • kCook icon TM5
  • kCook icon Medium bowl
  • kCook icon Frying pan
  • kCook icon Small bowl
  • kCook icon TM5 bowl

Step preview

  1. Add garlic clove, onion and extra virgin olive oil to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 3 sec, speed 6
  4. Scrape down sides of TM5 bowl
  5. Sauté - approx 5 min, varoma, speed 1
  6. Add water to a clean medium bowl
  7. Soak rice noodles in the noodles
  8. Drain
  9. Beat egg a clean small bowl
  10. Stir eggs into noodles
  11. Keep warm
  12. Heat extra virgin olive oil to a clean frying pan
  13. Add chicken breast, prawns and pad thai sauce to the frying pan
  14. Cook in frying pan until just cooked
  15. Add lime juice to the frying pan
  16. Transfer noodles to frying pan
  17. Transfer onion mixture to frying pan
  18. Add fresh chili, cilantro, bean sprouts, peanuts, scallion and carrot and daikon pickle to the frying pan
  19. Toss with slotted spoon until well combined
  20. Serve
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