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Deliciously easy home-made Phad Thai

With Nici Wickes   


This is the most mis-understood of all the Thai dishes! Many that we see in our food halls and restaurants here and in Thailand (for the Westerners!) is oily and an alarming red colour!

This is true comfort food and it should be cooked just before you’re ready to serve it.


Serves 6


250g flat dried rice noodles

¼ c tamarind pulp (soaked in a bit of warm water to loosen)

2 Tbsp fish sauce

3 Tbsp palm sugar, shaved

Juice of one lime or lemon

2 Tbsp cooking oil

3 fresh red chillies 3 Tbsp coarsely chopped garlic 2 eggs

3 handfuls fresh bean sprouts 4 spring onions, sliced diagonally and thinly 1 handful fresh coriander sprigs to garnish ½ cups coarsely chopped roasted peanuts to garnish

Lime or lemon wedges to serve



To make it easier on yourself soak the noodles and make the sauce in advance.

Place rice noodles in a bowl and pour  enough boiling water over them to cover. Leave for at least 20minutes until softened, then rinse and drain and set aside. They should be firm to the bite because don’t forget they will be cooked more in the pan. 

To make the sauce, mix together tamarind pulp, fish sauce and palm sugar and lime or lemon juice in a small pot and bring it a simmer while you start the fast and furious cooking process.

Heat a wok or thin-bottomed pan over high heat. When it is hot, add the oil. To the pan add the chillies and garlic, and stir-fry for one minute.

Add the rice noodles and stir fry until hot. Add the sauce and cook for 3-4 minutes, keeping the noodles moving around the pan to avoid sticking and to get them coated in the sauce. If the sauce evaporates too quickly and your noodles aren’t quite ready, add a bit of water and keep stirring. Add a bit of oil if the noodle still sticks together.

When the noodles are nearly ready - well coated in the sauce - push them to one side of the pan and crack your eggs into the space. Stir with a fork to scramble the eggs and cook until set.  Stir the eggs through the noodles then add bean sprouts and spring onions and continue to stir-fry for 1-2 minutes.

Remove from the heat and turn onto a serving plate.

Garnish with crushed nuts, wedges of lime (or lemon) and coriander.