Pad Thai

Preparation info

  • Serves


    • Difficulty


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By Terry Durack

Published 2002

  • About

When people refer to ‘Thai noodles’, they usually mean pad Thai. Jumping with flavour and dead easy to make, this is a dish that’s equally at home at a dinner party, in a street hawker’s wok, or on the finest china of an upmarket restaurant.


  • 180 g (6 oz) rice stick noodles
  • 2 tbsp dried shrimp


Soak noodles in hot water for about 15 minutes, or until soft. Rinse in cold water, and drain.

Place dried shrimp in a coffee grinder reserved for spices and grind to a powder.

Heat oil in a hot wok and cook shallot for a few minutes until golden. Add garlic and cook for 1 minute, taking care not to let it burn. Add beaten egg, allow it to set for a minute or two, then stir with