Eat Pip-Life

How I make Pad Thai (Spoiler: it’s really easy!)

October 27, 2019
Pad Thai

This is one of my favourite comfort recipes. It’s quick to make and makes four generous serves which at my house means there’s plenty of leftovers for breakfast or lunch or dinner the next day!

You can make this in a wok or a large frying pan, just make sure you have plenty of heat in the pan.

Also, don’t worry if the noodles break up as you fry them. It’s totally a thing and is absolutely fine!

Pips Pad Thai

Pip’s non-authentic version of Pad Thai


200g of dried Pad Thai rice noodles or 500g fresh Pad Thai noodles, cooked according to packaging and drained
1 skinless chicken breast or thigh, diced
4 eggs, lightly beaten
2 handfuls of bean sprouts
1/2 cup of fried tofu (available from Asian grocer) diced into 1cm cubes
1 onion, sliced finely
2 cloves of garlic, crushed
3 tablespoons of tamarind concentrate (available from Asian grocer)
3 tablespoons of brown sugar
3 tablespoons of soy sauce
3 tablespoons of water
3 tablespoons of oil

To serve/garnish
4 spring onions chopped
1/4 cup of crushed peanuts
1 red chilli, chopped
1 lime, cut into quarters
a handful of fresh coriander, chopped

Pips Pad Thai

How to do it

Combine the tamarind concentrate, soy, brown sugar and water to make the Pad Thai sauce. Set this aside for now.

In a hot wok, fry the sliced onion in 2 tablespoons of oil until golden. Remove the onion from your wok and drain on paper towel.

Next add 1 tablespoon of oil to the hot wok. (No need to clean it after frying the onion!) When the oil is starting to smoke, add the chicken breast, garlic and the tofu. Fry until the chicken is cooked through and golden.

Shuffle the chicken, garlic and tofu mix to the side of wok of pan. Pour in the eggs and cook for a minute or so, until starting to set. It’s okay if it mixes in with the other ingredients a bit. Don’t stress.

Now you need to throw in the noodles AND the sauce we made earlier, and fry for a minute or two until nicely coated with sauce and combined with the egg and other ingredients. Taste and season with salt and pepper.

Serve garnished with the fried onions, fresh spring onions, crushed peanuts, quarters of fresh lime, chopped chilli and fresh coriander if you like it! How delicious!

Pips Pad Thai


  • Reply Sarah October 29, 2019 at 11:36 AM

    I love pad thai too. Your recipe is much easier than my usual one, so thanks heaps (will give it a whirl this week).

  • Reply Jess October 27, 2019 at 9:02 AM

    Hell yeah! Thanks Pip. I love Pad Thai.

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