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Pad Thai

20-30 Minutes


Ca 250 g flat rice noodles (Pad Thai noodles)

3 cloves of garlic, finely chopped

Ca 200 gram of chicken/prawns/tofu 

2 eggs

100 g bean sprouts 

1 paprika, cut into sticks

1 carrot, cut into sticks 

125 g unsalted and roasted peanuts, chopped 

Lime wedges, spring onions and cilantro for serving 

Oil for cooking


3 tbsp fish sauce

1 tbsp light soy sauce

5 tbsp brown sugar

2 tbsp rice vinegar 

1 tbsp sriracha 

2 tbsp peanut butter 


Cook the noodles as instructed on the package. Rinse in cold water and set aside. Mix the sauce ingredients together and set these aside as well. 

Stir fry the protein of your choice and the vegetables for a few minutes, except the bean sprouts. Make some room in the middle of the pan, add some oil and scramble the eggs for a minute or two. 

Add the noodles, sauce, bean sprouts and almost all of the chopped peanuts and mix it all together.

Serve the dish with the remaining  peanuts, sriracha, lime wedges and coriander!