Wagamama Pad Thai

Print Recipe

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

Prep Time15

Cook Time15

Total Time30

Course: Noodles

Cuisine: Thai

Servings: servings

Author: Margie Nomura

Ingredients

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
7 oz dry rice noodles
1.5 oz raw shrimp (prawns) peeled
1 red onion thinly sliced
3.5 oz snow peas (mangetout)
3.5 oz bean sprouts
2 garlic cloves finely chopped
1 red chili deseeded and finely sliced
2 scallions (spring onions) finely sliced
1 inch piece of ginger peeled and finely sliced into matchsticks
2 large eggs beaten

To serve:

Sprigs of fresh cilantro (coriander)
2 tbsp dry roasted peanuts crushed
Sliced chilies
Crispy fried onions
Lime cut into wedges

US Customary - Metric

Instructions

Mix together all the ingredients for the sauce in a small bowl and set aside.
Chop and slice all the vegetables (red onion, snow peas, bean sprouts, garlic, chili, scallions, and ginger) if you haven’t done so already and place them into a large bowl.
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 shrimp (prawns), and the vegetables.
Separately, cook the noodles according to the package directions. Drain well and set aside.
Add the eggs to the pan. Continue to stir-fry for a few more minutes, or until everything begins to caramelize and the eggs are cooked.
Pour in the sauce while tossing and stirring to ensure it 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 cilantro, crushed peanuts, sliced chilies, and crispy fried onions. Serve with a wedge of lime and enjoy!

Notes

Make-ahead and storage

To store: Any leftover Pad Thai can keep in the fridge in an airtight container for up to 3 days, though it is best freshly made.

To reheat: Since everything's cooked, you want to reheat Pad Thai gently, either on the stove or in the microwave. Stir regularly so the noodles don't get too sticky, and add a splash of water if needed.

Make-ahead: If you wanted to get a head start, you could cook the chicken, cut the vegetables, and make the sauce up to a day in advance. Keep all of them in separate containers in the fridge. When you're ready to cook, you'll simply reheat the chicken while cooking the shrimp, then make the stir-fry as directed.

More quick tips

Prep everything: 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’).

Skip the peanuts: 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 give the dish plenty of crunch.

Choose your noodles: 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 package instructions.

Nutrition