FoodLife & Style

Ramadan Recipe: Pad Thai

Pad Thai is not a very easy dish to create. The noodles can often get squishy if left to soak for to long or if heated in the wrong way. Try this recipe out but get your ingredients ready in advance so that you can move from one step to the next without leaving anything to cook for too long. With the two teaspoons of chopped chilies, this dish is rather spicy. Put in less if you are not into spicy food.


250 G thick rice stick noodles

2 tablespoons oil

3 garlic cloves, chopped

2 teaspoons chopped red chilies

150g beef or chicken

100g peeled shrimp, chopped

2 tablespoons, fish sauce

2 tablespoons lime juice

2 teaspoons soft brown sugar

2 eggs, beaten

1 cup beansprouts

¼ cup roasted peanuts, chopped

Handful of chives

Handful of coriander


  1. Soak the noodles in warm water for 10 minutes, or until soft. Drain and set aside. Heat the oil in a wok or large frying pan. When the oil is very hot, add garlic, chilies and beef or chicken. Stir constantly for two minutes
  2. Add the shrimp meat to the wok. Cook, stirring constantly, for three minutes. Add chives and drained noodles, cover and cook for another minute.
  3. Add fish sauce, lime juice, sugar and eggs to the wok. Toss well with tongs or two wooden spoons until heated through.
  4. Sprinkle with beansprouts and peanuts, and serve.

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