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  • 9 tbsp Pantainorasingh Pad Thai Sauce (you can adjust to your preferred taste)
  • 4 tbsp Pantainorasingh Shrimp Paste in Bean Oil (you can adjust to your preferred taste)

Stir Fry:

  •  - Pantainorasingh Rice Noodles
  • 2-3 tbsp vegetable or canola oil
  • 1/2 onion, sliced (brown, yellow)
  • 2 garlic cloves, finely chopped
  • 150 g / 5 oz chicken breast (or thigh), thinly sliced
  • 2 eggs, lightly whisked
  • 1 1/2 cups of bean sprouts
  • 1/2 cup firm tofu, cut into 3 cm / 1 1/4" batons
  • 1/4 cup garlic chives, cut into 3 cm / 1 1/4" pieces
  • 1/4 cup finely chopped peanuts


  • Lime wedges
  • Ground chili or cayenne pepper (optional)
  • More bean sprouts

  1. Place noodles in a large bowl and pour plenty of boiling water over them. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Do not leave them sitting around for more than 5-10 minutes.
  2. In a small bowl, mix together the sauce ingredients.
  3. Heat 2 tbsp of oil in a large non-stick pan or well-seasoned skillet over high heat. Add garlic and onion, and cook for 30 seconds.
  4. Add chicken and cook for 1 1/2 minutes until mostly cooked through.
  5. Push the chicken to one side of the pan and pour the whisked eggs into the other side. Scramble the eggs using a wooden spoon. If the pan is too dry, add a touch of extra oil. Then mix the eggs into the chicken.
  6. Add bean sprouts, tofu, noodles, and the sauce to the pan.
  7. Toss gently for about 1 1/2 minutes until the sauce is absorbed by the noodles.
  8. Add garlic chives and half of the peanuts. Quickly toss everything together and remove from heat.
  9. Serve immediately, sprinkled with the remaining peanuts and lime wedges on the side. Optionally, add a sprinkle of chili and a handful of extra bean sprouts on the side. Squeeze lime juice over the dish to taste before eating.
  10. Fry beaten eggs in thin sheet on pan, pour the finished Pad Thai on it and wrap. Serve with ground roasted peanuts, spring onion and lemon.


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