Easy Pad Thai from Scratch

My Exotic Kitchen
Jun 11
3 min read

Updated: Jun 12

My Chiang Mai Favourite –

Pad Thai brings back so many memories from when I lived in Chiang Mai, Thailand. Life there was full of colour, flavours, and food everywhere you turned! Whenever I needed a quick meal, all I had to do was step outside. On every street or market corner, you’d find food vendors making fresh, hot meals right in front of you—and Pad Thai was always my go-to.

What I loved most was how fast they cooked it, but it still tasted like something special every time. Stir-fried noodles with that perfect mix of sweet, tangy, and salty flavours. Always made fresh, always satisfying.

Now living back in England, it’s not so easy to find a Pad Thai like the one I remember. So, I decided to recreate it in my own kitchen—and trust me, it’s easier than you think!

This dish always reminds me of the streets of Chiang Mai—simple, quick, and bursting with flavour.

🥢 Easy & Delicious Pad Thai Recipe (Vegan option available) Serves 1

For Pad Thai Sauce :

▢ 40g Palm sugar / (can be substituted with brown sugar).

▢ 4tbsp Tamarind paste

▢ 2tbsp Fish sauce ( 1 Tbsp of Soy Sauce - for Vegan )

▢ 3 tbsp water

Other Ingredients :

▢ 110gr flat dry rice noodle (pre-soaked – in warm water for at least 10 minutes)

▢ 3 cloves garlic (approx 1 tbsp) finely chopped

▢ 1 tbsp of chopped onion

▢ 100g chicken breast (cut into thinly sliced). For vegetarian option (Use diced Tofu)

▢ 4-5 king prawns (optional)

▢ Handful of fresh beansprouts

▢ 2 spring onion cut into long strips

▢ 1 egg (beaten)

▢ 40g pre-fried peanut (roughly chopped)

▢ 2-3 tbsp vegetable oil

▢ 1 tbsp dried chilli flakes (optional)

▢ 1 lime ( cut into wedges)

To make Pad thai Sauce :

Put a small pan on the heat and add the brown sugar and water. Cook gently over a low heat until the sugar is dissolved and caramelised. Add the tamarind paste and fish sauce and mix well. Stir continuously bringing the sauce to a simmer. When the sauce has the consistency of thick gravy turn off the heat and set aside.

Cooking Instructions :

Heat a medium-sized wok and add vegetable oil. Fry the garlic and onion for a minute, then add the chicken and cook for another two minutes.
Add half a tablespoon of the Pad Thai sauce you prepared earlier, followed by the King Prawn. Cook for an additional two to three minutes.
Increase the heat, then add the pre-soaked noodles and mix well. After about two minutes, add the remaining Pad Thai sauce and stir thoroughly.
Push the noodles to one side of the pan and add a little more oil. Pour in the beaten egg and cook briefly before combining it with the noodles.
Add half of the beansprouts, spring onion, and crushed peanut, then mix together.
Garnish with a wedge of lime and the remaining peanut, beansprouts, and spring onion. For those who want it spicy, sprinkle chili flakes on top.
Add extra fish sauce to taste and don't forget to squeeze lime on top before eating!
Enjoy your homemade Pad Thai!