Pad Thai is a delicious stir-fry dish made with rice noodles, prawns, chicken, egg, peanuts and vegetables tossed in a tangy Pad Thai sauce. It is a very popular street food in Thailand and a favourite in Thai restaurants around the world.

What should I serve with this Pad Thai?

This is a delicious meal in itself but you could serve with some spring rolls, a Thai salad or a selection of other Asian dishes as part of a larger spread.

Can I make this Wagamama Pad Thai vegetarian?

Yes - although the sauce will be a little different, you could make a vegetarian version of this Pad Thai with a few adjustments. Simply swap the chicken and prawns for a plant-based alternative (such as tofu) and omit the fish sauce (you will need to add more soy sauce but keep tasting as you are making it to balance out the flavours).

Can I make this Wagamama Pad Thai vegan?

It is possible to make a vegan Wagamama Pad Thai, but you will need to swap the chicken and prawns for a plant-based alternative (such as tofu), leave out the egg and omit the fish sauce (you will need to add more soy sauce but keep tasting as you are making it to balance out the flavours).

Wagamama Pad Thai

Name: Wagamama Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 ½ tbsp fish sauce; ½ tbsp light soy sauce; 2 ½ tbsp soft light brown sugar; 1 tbsp rice vinegar or tamarind paste; 1 tbsp smooth peanut butter (optional); 1 chicken breast, thinly sliced; Salt and freshly ground black pepper; About 2 tbsp sesame oil; 200g dry rice noodles; 40g raw prawns, peeled; 1 red onion, thinly sliced; 100g mangetout; 100g bean sprouts; 2 garlic cloves, finely chopped; 1 red chilli, deseeded and finely sliced; 2 spring onions, finely sliced; 2.5 cm piece of ginger, peeled and finely sliced into matchsticks; 2 large eggs, beaten; Sprigs of fresh coriander; 2 tbsp dry roasted peanuts, crushed; Sliced chillies; Crispy fried onions; Lime, cut into wedges

Wagamama Pad Thai

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Deliciously simple and totally moreish, this Wagamama-inspired Pad Thai is the perfect midweek meal.

Author: Margie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 2
Category: Noodles
Method: Stove Top
Cuisine: Thai

Ingredients

Units Scale

For the sauce:

1 1/2 tbsp fish sauce
1/2 tbsp light soy sauce
2 1/2 tbsp soft light brown sugar
1 tbsp rice vinegar or tamarind paste
1 tbsp smooth peanut butter (optional)

For the pad thai:

1 chicken breast, thinly sliced
Salt and freshly ground black pepper
About 2 tbsp sesame oil
200g dry rice noodles
40g raw prawns, peeled
1 red onion, thinly sliced
100g mangetout
100g bean sprouts
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely sliced
2 spring onions, finely sliced
2.5 cm piece of ginger, peeled and finely sliced into matchsticks
2 large eggs, beaten

To serve:

Sprigs of fresh coriander
2 tbsp dry roasted peanuts, crushed
Sliced chillies
Crispy fried onions
Lime, cut into wedges

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Instructions

It is really important to get everything prepped at the start for a dish like this - it makes the stage much easier (in the chef world we call this ‘mise en place’). Mix together all the ingredients for the sauce in a small bowl and set aside. Then chop and slice all the vegetables (red onion, mangetout, bean sprouts, garlic, chilli, spring onions and ginger) if you haven’t done so already and place into a large bowl.
Next, season your sliced chicken with salt and freshly ground black pepper. Add 1 tbsp sesame oil to a large non-stick frying pan or wok and set over a medium-high heat.
Add the chicken and fry for a few minutes, turning occasionally, until golden all over. Add the remaining oil followed by the prawns and the vegetables.
Next, cook the noodles according to packet instructions. drain well and set aside.
Add the eggs. Continue to stir-fry for a few more minutes - or until everything begins to caramelise and the eggs are cooked..
Pour in the sauce whilst tossing and stirring to ensure the sauce coats all the noodles and vegetables, but doesn’t stick to the pan. Then add the noodles. Continue to stir-fry for another 1-2 minutes.
Divide between 2 bowls. Scatter with fresh coriander, crushed peanuts, sliced chillies and crispy fried onions. Serve with a wedge of lime and enjoy!

Notes

You can leave out the peanut butter in the sauce and the roasted peanut garnish if you are allergic to peanuts - it will still be delicious and the crispy fried onions will still give the dish plenty of crunch.
Rice noodles are traditional in Pad Thai but you could use any noodle you wish - such as egg or udon.
You can use straight-to-the-wok noodles, just remember to cook according to packet instructions.

Find it online: https://desertislanddishes.co/wagamama-pad-thai/