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Thai Fried Noodles - Phad Thai

Phad Thai or Thai Fried Noodles has always been one of my favourites dishes - it satisfies my craving for Hor Fun which I can't get in Nantes. Although Phad Thai and Hor Fun are two very different dishes, they both use rice stick noodles and are fried. What I love about Phad Thai is that it's very savoury in taste and yet so simple to dish up.

The dish itself is a classic of thai food that you have most likely encountered if you have ever set foot in a thai restaurant. If not, well it's never too late to get hooked:-)

Phad Thai

(taken from Thai Cooking)

Preparation: 25 minutes
Cooking: 10-15 minutes
Serves: 4

  • 250 g thick rice stick noodles
  • 2 tbsp oil
  • 3 cloves garlic (chopped)
  • 2 tsp red chillies (chopped)
  • 150 g pork (thinly sliced)
  • 100 g raw prawns (peeled and chopped)
  • ½ bunch garlic chives (chopped)
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tsp soft brown sugar
  • 2 eggs (beaten)
  • 1 cup bean sprouts/mung beans
  • ¼ cup roasted peanuts (chopped)
  • sprigs of fresh coriander
  1. Soak the noodles in warm water for about 10 minutes or until they are soft. Drain and set aside.
  2. Heat oil in a wok or large frying pan till oil is very hot, add garlic, chillies and pork and stir fry constantly for about 2 minutes.
  3. Add in the prawn meat and stir fry it about 3 minutes. Then add in garlic chives and noodles. Cover and cook for about a minute.
  4. Add fish sauce, lime juice, sugar and eggs to the wok. Toss well with tongs or two wooden spoons until heated through.
  5. Sprinkle with bean sprouts, coriander and peanuts. Serve with a slice of lime, crisp fried onion, soft brown sugar and chopped peanuts on the side.
Phad Thai ingredientsThai fried noodles phad thai
The Verdict

I had my parents-in-law over for dinner and they like it very much. My mom-in-law who is on a diet after gaining some weight from her recent holiday trips, couldn't resist the temptation of a 2nd helping. They were amazed that this dish, so simple in looks, is so full of flavour: a tint of acidity and sweetness at the same time coupled with the aroma of lime, fish sauce and peanut. Pierre loves it and went for his 2nd helping too:-)

To prepare this dish, your wok has to be kept very hot all the time. I usually stir and mix noodles with the ingredients in the wok before covering it and letting it cook for a minute. I also mix it a little bit after adding the sauces and sugar before pouring the beaten egg over the noodles. Oh, I also toss in the bean sprouts (I prefer bean sprouts al dente than raw) together with the sauces.


You can use chicken, tofu and any other vegetable such as carrot or bell peppers strips or shreds of bok choy, etc.

Some recipes use both lime and tamarind juice. It is said that the tamarind adds some flavor and acidity, but if you don't have tamarind, you can use white vinegar instead.

Thai Fried Noodles Phad Thai
#1, by valentina (07/15/2007)

I've made Phat Thai before & I agree with you that though simple to make, it's ever sooo tasty & one serving isn't enough!!!:)

#2, by Lynn (07/15/2007)

I love Phad Thai - it's what I always order when we go to a Thai restaurant. Your recipe looks simple and delicious!

#3, by Lyrical Lemongrass (07/15/2007)

I've always loved Phad Thai. But it's easier for me to go to a Thai restaurant to get some than to cook it at home. hehe.

#4, by Katiez (07/15/2007)

I'm slowly being introduced to Thai cooking. Our friend in Spain cooks mainly Thai and Indian! Unfortunatly there are no Asian markets (or Thai resturaunts) in the farm country south of Nantes wither;-)

#5, by Katiez (07/15/2007)

Ooop, that should be either - hit return too fast, comme d'habitude!

#6, by The Cooking Ninja (07/15/2007)

If you are living around the suburb of Nantes, drop by Nantes' downtown. There are quite a few Asian shops around the place du Bouffay with imported ingredients.

You can check out Bionic Tomato for a nice list of restaurants to try out in Nantes.

#7, by keropokman (07/15/2007)

I love Phad Thai too!
Your kuey teow is the thicker ones ya?

I remember the first time I made this long ago, I soaked the kuey teow too long and it was too soft to be cooked. haha..

#8, by The Cooking Ninja (07/15/2007)

@keropokman: hehehe... the first time I cook kuey teow, I soak it with boiling hot water and it became too soft by the time I stir fry it in my wok. Now I know ... just warm water is enough.

#9, by Abraham Lincoln (07/15/2007)

Thank you for visiting my blog and for your comments about the Morning Glory and your village where you used to see them. I do also agree with you that we all take things for granted and that we only miss them when they are gone or forgotten. My post must have brought back some fond memories for you and for that I am pleased.

Thank you.

I enjoyed your post a lot. I like recipes and also I like food photos and you have both here.

My best wishes to you and to your family from me and Patty who have been married for 52 years.

Abraham Lincoln

#10, by Judy (07/15/2007)

You just soaked the noodles? No boiling necessary? I shall try your method next time because I can see your noodles do not break up. Thanks for this.

#11, by The Cooking Ninja (07/15/2007)

@Abraham: Thanks.:)
@Judy: Yes, I just soaked them in the sink using the hot water from the tap. Noodles should be somewhat flexible and solid, not completely expanded and soft like cooked noodles. I did once with boiling hot water and it was too cooked that it broke up so easily in the wok.

#12, by Kelly Mahoney (07/15/2007)

I love Thai food and so does my boyfriend. I'll have to try to make this for him.

#13, by MeltingWok (07/15/2007)

Your MIL is veryvery lucky to have you, go pad thai !:P

#14, by anh (07/15/2007)

Lovely! I have never to make phad thai at home since there is a restaurant here that serves very good phad thai. Just need to get my act together and give it a go i think!

#15, by tigerfish (07/16/2007)

If you can make this, you can make your own Hor Fun too! Use some bok choy, meat (beef or chicken), shrimps, and at the end , add a whisked egg for that egg gravy. It will just lack some wok hei. I did Mui Fan before which is almost the same like Hor Fun, just that rice was used instead of kway teow, since kway teow more difficult to handle (will break and stick lah!)
I like Pad Thai anyway...also yummy!

#16, by IronEaters (07/16/2007)

OOoooOO..I LOVE pad thai coz it resembles char kuey teow in some ways but oso offfers some unique flavours on its own! looking at ur post make me wanna go grab some soon=D

#17, by wokandspoon (07/16/2007)

Lovely! I love pad thai but it's another dish that I'm usually too lazy to make, and also because I never buy fish sauce. I'm lucky that we have a Thai takeaway down the road that does a great pad thai for only 5EUR!

#18, by Sylvia (07/16/2007)

I love thai dishes,and pad thai is a flavor ans spicy dish.wonderful presentacion

#19, by eastmeetswestkitchen (07/16/2007)

Your pad thai looks lovely!

#20, by Nora (07/16/2007)

Love pad thai! I'm glad that your in-laws enjoyed it.

#21, by Lori (07/16/2007)

Wow, that looks good. I love the way you photograph your recipes with all of the ingredients first and then the finished product. I want to have some Thai food for dinner tonight!

#22, by Tartelette (07/16/2007)

Thanks for sharing the recipe. I love Pad Thai and I have a hard time restraining myself!!

#23, by Wendy (07/16/2007)

Pad thai is a favourite of mine! Looking forward to trying out your recipe as it's quite different from my usual version.

#24, by Little Corner of Mine (07/16/2007)

Mmm..yum yum! I love pad thai too, love the sweetness and sourness of basic Thai cooking.

#25, by Cynthia (07/17/2007)

Hooked? I was hooked sooooooo long ago several years back when I first had it. I am looking at your pic and weeping with pleasure.

I swear to you that I can eat pad thai everyday and never get tired of it.