Pad Thai

It’s been a while since I last posted and I have a few posts before this one that starts with the exact same words and well let’s just say get used to the idea of maybe seeing it more often. So, it was one of those lazy days when I called in sick at work and stayed home. I suddenly had the urge to eat something wonderful and I wanted to cook rather than order something or maybe go out for. On exploring the internet, I bumped into this recipe and I thought I should give this a try. Pad Thai is a Thai style chicken and prawns fried noodles.

Photo 08-08-17, 12 01 08


  • 3 tbsp Fish Sauce (I couldn’t find fish sauce so I instead used soy sauce)
  • 3 tbsp Tamarind Paste
  • 3 tbsp brown sugar (Normal sugar just works fine, in fact, I used the normal white sugar)
  • 1/2 lime juice
  • 2-3 eggs
  • Chicken breast finely sliced.
  • Prawns shelled and deveined.
  • 2 Spring onion, finely sliced.
  • Red Chilies
  • Ginger
  • Garlic
  • Coriander finely chopped.
  • Roasted Peanuts.
  • Rice Noodles.



  • Combine the tamarind paste, the soya sauce (fish sauce), sugar and lime juice with a tablespoon of water and set it aside.

Photo 21-06-17, 03 42 32

  • Add some vegetable oil/olive oil to a hot pan and throw in the chicken slices. Sear the chicken until golden brown.
  • Add the prawns and cook for about 2-3 minutes.
  • Throw in half the spring onion, half the coriander, garlic, ginger, and chili. Cook for a minute and set aside.
  • Cook the eggs and keep it separately.
  • Heat oil in the wok then add the noodles. Stir fry for a couple of minutes.
  • Add the chicken, prawns and the tamarind sauce. Toss it all well so that they get coated nicely.
  • To serve scatter the roasted peanuts, remaining spring onion, and coriander leaves.

Photo 08-08-17, 12 35 46Photo 21-06-17, 04 45 22


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