Make delicious Pad Thai with Ian!



When you think of Thai food, what immediately comes to mind? Your answer is almost certainly Pad Thai. The national dish of Thailand was created by the country’s Prime Minister in the 1930s as a way to unite the country and its people.


Sweet, salty, noodley, and peanuty, Pad Thai has it all, and it’s ridiculously easy to make at home with plenty of room to get creative.


This recipe was borrowed from Palin’s Kitchen Youtube channel, and while I omitted some of her ingredients which add even more authenticity, I think the end results are pretty tasty and will put you right in the bustling streets of Bangkok.


Pad Thai Sauce


  • 3 Tbsp palm sugar (brown sugar works too)
  • 3 Tbsp water
  • 4 Tbsp tamarind paste/concentrate
  • 2 Tbsp fish sauce



  1. Add palm sugar to a small pot and melt over medium heat. Once sugar is melting, keep stirring until it darkens in colour. Immediately add water, fish sauce, and tamarind paste.


  1. Bring sauce to a simmer, then turn off heat. Sugar will continue to dissolve as it sits, give it a few stirs as you go if it needs help.

Pad Thai


  • 115g medium size dry rice noodles
  • 3 cloves of garlic, chopped
  • ¼ cup chopped shallots
  • 85 g pressed tofu, cut into cubes
  • 5-10 medium-size shrimp (or however many you’d like)
  • 3 chicken thighs, cut into 1-inch pieces
  • 2 eggs
  • 2 cups bean sprouts
  • 10 garlic chives (or 5 spring onions), chopped into 1-inch pieces
  • ¼ chopped, roasted peanuts
  • 2-3 tbsp vegetable oil
  • 1 lime
  • Dried chili flakes to taste (optional)
  • Cilantro for garnish (optional)




  1. Heat a wok or a large nonstick skillet over medium heat and add just enough oil to coat the bottom. Add the cut chicken, and cook for about 2 minutes. Add shrimp and cook through until pink. Remove both from the pan and set aside.


  1. In a bowl, combine tofu, shallots, garlic, and chili flakes (if using). Add to pan and cook for a few minutes until the garlic is golden and the shallots are softened (add more oil if you need, the oil will help the noodles to not clump later)


  1. Meanwhile, boil water in a kettle and place dry noodles in a large bowl. Poor heated water over noodles and let them soak 2-3 minutes, or until just softened. Transfer noodles to a bowl of ice water for 1 minute, then drain and rinse.


  1. Add noodles to the pan with the tofu mixture, and stir until coated with oil. Add the sauce that was set aside, and toss until coated (add a bit more oil if the noodles are sticking).


  1. ***DISCLAIMER*** This stage of the recipe was omitted from the video due to technical difficulties*** In a small bowl, crack and whisk together eggs. Push noodles aside in the pan and pour in the eggs. Cook for about 1 minute, then stir the mixture.


  1. Add half the bean sprouts, chives, and peanuts (reserving the other half for garnish). Stir, then add the cooked chicken and shrimp.


  1. Serve up and garnish with the remaining ingredients, and a squeeze of lime.


Now all ya gotta do is EAT! Enjoy!

Filed under: KiSS Cooking Club, Pad Thai