By Akshara
October 21, 2026
Pad Thai is a globally beloved Thai street food classic featuring stir-fried rice noodles tossed in a sweet, tangy tamarind sauce. Complete with protein, crunchy peanuts, and fresh bean sprouts, it delivers an irresistible balance of sweet, sour, and savoury notes.
200g flat rice noodles  2 tablespoons vegetable oil  2 cloves garlic, finely minced  150g firm tofu (cubed) or chicken breast (sliced)  2 eggs  1 cup fresh bean sprouts  3 tablespoons tamarind paste  2 tablespoons fish sauce (or soy sauce)  1 tablespoon palm sugar or brown sugar  2 tablespoons crushed roasted peanuts  Lime wedges and spring onion greens for serving
Soak the flat rice noodles in warm water until soft and pliable, then drain thoroughly.
Whisk the tamarind paste, fish sauce, and brown sugar together in a small bowl to create the Pad Thai sauce.
Heat oil in a wok over high heat, sauté the garlic and protein until cooked, then push to the side and scramble the eggs in the empty space.
Toss in the soaked noodles and sauce, stir-frying briskly for two minutes until absorbed, then fold in fresh bean sprouts and top with crushed peanuts and lime wedges.