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How to Make Pad Thai Pinoy Style

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Noodles recipe
Cuisine: Thai
Servings: 2 to 4 servings
Author: Manny


  • 100 grams Pad Thai noodles flat rice noodle
  • 2 Tbsp. tamarind paste
  • 2 Tbsp. fish sauce
  • 2 Tbsp. sugar
  • 1 Tbsp. rice wine
  • 2 Tbsp. annato extract soak 1 Tbsp annato seeds in 2 Tbsp hot water, discard seeds
  • 200 grams firm tofu sliced into rectangles
  • 2 Tbsp. peanut oil or corn oil
  • 1 cup spring onions chopped 1 inch long
  • 2 Tbsp. garlic chopped
  • 2 whole raw eggs
  • 2 cups cabbage chopped
  • 1 Tbsp. dried shrimp powder
  • 85 grams toge bean sprouts
  • 1/2 cup salted peanut crushed or ground coarsely.
  • 2 to 3 pcs chili pepper minced
  • 200 grams chicken breast fillet sliced
  • 100 grams shrimps shelled
  • cooking oil


    How to make Pad Thai:

    • Soak the rice noodles in warm water for about 30 minutes or until soft. Drain and set aside.
    • Fry the tofu on all sides until brown. Set aside.
    • On a clean wok, heat peanut oil and stir fry the chicken slices until brown. Set aside.
    • On the same wok, saute garlic until fragrant, then add half of the spring onions and shrimps. Stir fry until the shrimps turns bright orange.
    • Then add cabbage and fried tofu. Toss for about half a minute then turn off heat. Set aside.
    • On the same wok, heat a tablespoon of oil and fry the eggs sunny side up. Then shred the eggs in the wok using the spatula then add the cooked ingredients (chicken, shrimp and veggies).
    • Toss the ingredients in high heat for a few seconds then add the rice noodles, fish sauce, tamarind paste, sugar, powdered shrimp, annato extract and rice vinegar. Toss again for a few seconds then turn off heat.
    • Add the chili pepper, half of the chopped spring onions, bean sprouts and ground peanuts. Toss again to mix the ingredients then serve hot.