main dish, 15min

Pad Thai

Pad Thai, Phat Thai or Kway Teow Pad is a popular Thai dish of dry-fried rice noodles.

The Pad Thai has a typical spicy taste that is very favorite in Thailand. The subtle taste of trassi makes it a truly authentic dish from Central Thailand.

With the Pad Thai sauce from Koh Thai you save time and put an authentic Thai dish on the table in no time. Delicious in combination with chicken or shrimp.


For 4 persons:

  • Koh Thai wok sauce for Pad Thai : 1 bottle
  • Chicken fillet : 400 g
  • Koh Thai rice noodles : 200 g
  • Peanuts : 50 g
  • Thai wok vegetables : 400 g
  • Spring outings : 2
  • Eggs : 4
  • Extra : fresh coriander

Preparation method

Step 1: Cut the spring onions in small rings and the chicken fillet in small cubes.


Step 2: Meanwhile, cook the rice noodles according to the instructions on the package. Drain the noodles and set aside. Roast the peanuts in a dry frying pan.


Step 3: Heat some oil in a wok pan and fry the chicken for 2 minutes.


Step 4: Add the vegetables and spring onion and stir for about 2 minutes on high heat. Add the Pad Thai wok sauce and stir well.


Step 5: Put the Pad Thai on one side of the pan. Beat the eggs, add to the pan and keep stirring until the eggs are tender. Add the noodles and mix well.


Step 6: Serve the Pad Thai with the peanuts. Garnish with fresh coriander if necessary.