Pad Thai

Origins
This simple yet flavourful dish was popularised by the Thai government to combat a rice shortage during WWII, after floods damaged the rice paddies in the Chao Phraya River Delta. Made of rice noodles, a serving of Pad Thai requires less rice to prepare than a serving of rice the same size.

What is it, actually?
Stir-fried rice noodles topped with shrimp or tofu, bean sprouts, peanuts, and a tamarind-based sauce. It boasts a complex flavour profile, giving you sweet, sour, salty, and umami flavours, all in one bite!

Why it’s timeless
Pad Thai not only hits every flavour note, but it’s also ready to serve in just 30 minutes. Perfect for a midweek dinner.

AGS insider tip
Don’t skip the tamarind paste, which gives Pad Thai its signature tang. The tamarind tree fruit has a distinct sweet and sour flavour – think lemon crossed with apricot and dates, with a slight molasses-like undertone.

Make Your Own in 30 Minutes

Ingredients

200g rice noodles

150g prawns or chicken strips

2 tbsp tamarind paste

2 tbsp fish sauce

1 tbsp sugar

1 egg

Bean sprouts, peanuts, lime wedges, chilli flakes (for garnish)

Method

Soak noodles in hot water until tender.

Stir-fry protein of choice, push to one side, and scramble the egg.

Add noodles, tamarind, fish sauce, and sugar. Toss together.

Top with bean sprouts, peanuts, and lime. Optionally add chilli flakes if you like a bit of heat.

Try it at home and share your photos or videos with us! We would love to feature your creations.