Pad Thai from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 114) by Nagi Maehashi

  • garlic chives
  • pad Thai noodles
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute chicken thigh fillets for chicken breast fillets; chives for garlic chives; and a mixture of ketchup, fish sauce, oyster sauce, dark soy sauce, and rice vinegar for tamarind purée.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken thigh fillets for chicken breast fillets; chives for garlic chives; and a mixture of ketchup, fish sauce, oyster sauce, dark soy sauce, and rice vinegar for tamarind purée.

  • breakthroughc on June 14, 2024

    I made this again and used the whole 7 oz package of rice noodles and it was perfect for us. Really great recipe, but with 4 oz of noodles it is too saucy for us.

  • breakthroughc on March 23, 2024

    This was yummy. I had too much sauce for the amount of noodles. I weighed out my noodles so it may be a conversion issue. It calls for 4 ounces and I will use 6 next time. I omitted the chicken and used a full block of tofu (crispy baked tofu from Weekday Vegetarian). Will definitely make again.

  • jdejong on January 25, 2024

    Based on some of the other recipes I’ve made from this book, I doubled the recipe for the sauce. Her sauces are so delicious and my family always wants more. I was glad I did because my package of rice stick noodles was more than the recipe called for and the extra sauce was definitely needed! I omitted the chicken because I did not have any on hand and just used tofu. The flavors were so big, we did not miss the chicken at all. The only other change I made to the recipe was substituting green onions for the garlic chives. The noodles I used were a medium sized rice stick that I soaked for 50 minutes in room temperature water before adding to the pan. I was apprehensive to try this recipe because I have made some very gummy Pad Thai in the past. This came together beautifully, the textures were on point, and it was so delicious! Everyone loved it, including my 84 year old mom!

  • anya_sf on October 11, 2023

    I doubled the recipe, so removed the onion/chicken before adding the eggs, removed the eggs before adding the noodles/sprouts/tofu/sauce (actually had to wash the wok because the eggs stuck a lot), then added those back after simmering the sauce. That method worked OK, but the sauce maybe didn't caramelize like it would have, and the noodles got a little mushy - but that could also be the noodles I used (Thai Kitchen brown rice noodles), which softened faster than the package stated. Flavor was absolutely spot on with the additional lime. Next time I'll try cooking 2 separate batches.

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