Pad Thai


Tenina Holder

Posted December 1, 2019 (Last updated September 24, 2021)



Total Time




Always a favourite whenever I head to Singapore or beyond, there is something magical about the sauce in an authentic Pad Thai...this is almost there.


  • Onion icon
    Onion1peeled, halved
  • Water icon
    Wateras neededhot
  • Chicken breast icon
    Chicken breast2diced
  • Fresh chili icon
    Fresh chili1finely chopped
  • Scallion icon
  • Garlic clove icon
    Garlic clove5
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Rice noodles icon
    Rice noodles180 g
  • Egg icon
  • Prawns icon
    Prawns200 g
  • Pad thai sauce icon
    Pad thai sauce250 g
  • Lime juice icon
    Lime juiceas needed
  • Cilantro icon
    Cilantro11 heads
  • Bean sprouts icon
    Bean sprouts480 g
  • Peanuts icon
    Peanuts200 g
  • Carrot and daikon pickle icon
    Carrot and daikon pickleas needed

  • 1. Add garlic clove, onion and extra virgin olive oil to the TM5 bowl
  • 2. Chop - approx 3 sec, speed 6
  • 3. Scrape down sides of TM5 bowl
  • 4. Sauté - approx 5 min, Varoma, speed 1
  • 5. Add water to a clean medium bowl
  • 6. Soak rice noodles in the medium bowl
  • 7. Drain
  • 8. Add egg to a clean small bowl
  • 9. Beat
  • 10. Stir eggs into noodles
  • 11. Keep warm
  • 12. Heat extra virgin olive oil to a clean frying pan
  • 13. Add chicken breast, prawns and pad thai sauce to the frying pan
  • 14. Cook in frying pan until just cooked
  • 15. Add lime juice to the frying pan
  • 16. Transfer noodles to frying pan
  • 17. Transfer onion mixture to frying pan
  • 18. Add fresh chili, cilantro, bean sprouts, peanuts, scallion and carrot and daikon pickle to the frying pan
  • 19. Toss with slotted spoon until well combined
  • 20. Serve

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