plate of pad thai with chopsticks

Holiday From Home: Pad Thai

July 15, 2016

For those of us lucky enough to get away this summer, you'll explore some paradise locations full of exotic food and culture. However, if you're not so fortunate why not take your taste buds on a foodie adventure here at home! Today, we're going to discover the hustle and bustle of the streets of Bangkok, Thailand's capital city. Pad Thai is the ultimate Thai 'street food'. You can really transform a dish with the addition of a variety of herbs and spices that give you an authentic taste. So we're going to show you how to bring those gorgeous flavours to your own kitchen. Here's our take on this traditional Thai dish, Pad Thai.

Holiday From Home: Pad Thai

Prep Time: 10 Mins | Cook Time: 15 Mins

Looking for more delicious dinner recipes? Check out Clearspring's Creamy Tofu Tomato Carbonara recipe here!

Why not also explore our full range of Thai ingredients here


  • 1 packet Thai Gold rice noodles (Gluten Free)
  • 1 tbsp coconut oil
  • 1 chopped red onion
  • 4-5 spring onions
  • Juice of 1 fresh lime
  • bean sprouts
  • 250g Clearspring silken firm tofu
  • 1-2 free range organic eggs
  • 2 tbsp of True Natural Goodness paleskin peanuts
  • 2 tbsp tamarind paste
  • 4 tsp Thai Gold fish sauce (for vegetarian version substitute for tamari sauce)
  • ½ tsp True Natural Goodness ground black pepper
  • ½ tsp True Natural Goodness ground chilli pepper
  • 2 tsp minced garlic



Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. By the time you are ready to put ingredients in the pan, the noodles should have softened but not be mushy.


Cut silken firm tofu into cubes (when cut, the firm tofu should have a mozzarella cheese consistency). You can sauté the tofu separately until golden brown, or you can sauté with all the other ingredients; red onion, garlic, bean sprouts, spring onion, in a large wok or pan.


Fry the peanuts until toasted and remove them from the wok (the peanuts can be toasted in the pan without oil as well).


Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind paste, fish sauce and chili pepper then stir.


Make room for the egg by pushing all noodles & veg to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should be soft yet chewy.


Serve and top with ground black pepper, peanuts, bean sprouts and spring onions as a garnish. Squeeze a wedge of lime over the dish. Serve and enjoy!