Thai-Style Phad Thai

A classic Thai dish made with chewy rice noodles stir-fried in a sweet, savory, and tangy sauce. With simple ingredients easily found in New Zealand, you can recreate this restaurant favorite at home.

Ingredients (2 servings)

• 200g rice noodles – Buy here
• 150g chicken breast (or substitute with shrimp or tofu)
• 2 eggs
• 1 handful bean sprouts
• 2 spring onions
• 2 tbsp toasted peanuts (crushed)
• 1/2 lime or lemon (juice)
• 2 tbsp cooking oil

Phad Thai Sauce

• 2 tbsp fish sauce
• 1 tbsp soy sauce – Buy here
• 1 tbsp tamarind paste (or mix lemon juice + vinegar as substitute)
• 1.5 tbsp brown sugar
• Chili flakes to taste

Instructions

1. Prepare noodles: Soak rice noodles in lukewarm water for 30 minutes until slightly firm (not mushy).
2. Make sauce: Mix fish sauce, soy sauce, tamarind paste, sugar, and chili flakes in a bowl.
3. Cook protein: Heat oil in a pan, cook chicken (or shrimp, tofu). Push aside, add eggs, and scramble lightly.
4. Add noodles and sauce: Add soaked rice noodles and pour in the sauce. Stir-fry quickly over high heat.
5. Add vegetables: Toss in bean sprouts and spring onions, stir-fry for 1 minute.
6. Finish: Serve with crushed peanuts and a squeeze of lime juice.

Tips

• Tamarind paste is available at Asian markets. Substitute with lemon juice + vinegar if unavailable.
• Bean sprouts are common in NZ supermarkets. If unavailable, replace with shredded cabbage.
• Toasted peanuts add the best flavor and crunch.