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Secrets from the Banana Tree Kitchen: The Recipe for Perfect Pad Thai

Pad Thai is a classic, staple dish of any Thai restaurant worth visiting – which is why we thought we’d let you in on the recipe.

While pad Thai has heavy Chinese influences, it is inextricably linked with Thai culture and is one of the most popular dishes in Thailand. To make our pad Thai, we use heaps of perfectly wok-fried noodles tossed in a mix of tamarind, palm sugar and fish sauce. We then complete the dish with eggs, bean sprouts, peanuts and crispy shallots for a bit of crunch. 

Pad Thai is surprisingly easy to recreate at home. The only ingredient you might find difficult to source is tamarind paste (though it is increasingly available at local shops), but you’re sure to find some at an Asian supermarket. Once you’ve gathered your ingredients, it’s time to get cooking! Here’s how to make a prawn pad Thai that’s better than the noodles from any Thai restaurant in Soho, right in your own kitchen. 

Perfect Pad Thai, Inspired by Banana Tree

Serves 4 

250g dried rice noodles

Vegetable oil, for frying

3 garlic cloves, minced

2 Thai chillis, minced (remove the seeds for less heat)

4 tbsp. tamarind paste

3 tbsp. fish sauce

3 tbsp. palm sugar

2 tsp. soya sauce

2 large eggs, beaten

Bean sprouts

Cooked shrimp

Sliced spring onions, crushed peanuts, crispy shallots and lime wedges, for serving

Cook the noodles according to package instructions (this will usually involve soaking them in hot water).

Place a wok over low heat and drizzle in the vegetable oil. Add the garlic and chilli and cook just until the garlic is fragrant. Next, add the tamarind paste, fish sauce, palm sugar and soya sauce. Stir until the sugar has dissolved, adding water if the sauce becomes too thick. Remove the sauce from the heat and pour into a bowl.

Return the wok to the stovetop and increase to a high heat. Add the eggs to the wok and scramble them for about a minute, then add the noodles, bean sprouts and shrimp. Toss the noodles continuously until everything is heated through. Pour in the sauce and mix so that it evenly covers the noodles.

Plate the pad Thai and serve it with the sliced spring onions, crushed peanuts, crispy shallots and lime wedges. Enjoy!

At Banana Tree, we serve a wide range of authentic dishes from a number of Indochinese cuisines, and pad Thai is one of our most popular—with good reason! Its sweet, salty and sour flavours make it a moreish masterpiece of a meal, and it suits a variety of tastes. You can make it spicy if you like a little extra heat, or you can amp up the sweetness of the sauce by being generous with palm sugar. And, of course, we let you pick your protein—between prawns, chicken, beef or tofu, you’re spoilt for choice with this delicious dish.