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Pad Thai

Full recipe at

  • 4 ounces dry pad thai noodles (rice noodles)
  • 3 tablespoons oil, divided ( coconut, avocado, peanut oil)
  • 8 ounces firm tofu, chicken breast or peeled prawns
  • salt and pepper to taste
  • 1 large shallot, finely diced (much better than onion here)
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon ginger, chopped (optional)
  • 2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave it out)
  • 1 lime
  • 3 tablespoons fish sauce (see notes- or use vegan fish sauce)
  • 3 tablespoons brown sugar (or coconut sugar, palm sugar, honey or regular sugar) see notes
  • 3 tablespoons of rice vinegar (or tamarind water– see notes) do not sub white vinegar, it will be too sour.
  • 1-2 teaspoons soy sauce (or GF liquid aminos like Braggs)
  • lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts, Thai basil

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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