Thai cuisine is very popular in Australia and I am a big fan of ‘Pad Thai’. When my daughter was living with us, she often cooked it for family’s dinner. Since she moved out last year, I haven’t had it even once, and I craved it today. I had almost all ingredients, but I don’t stock Rice Noodles. I used Udon Noodles, which I always have. Udon version was a little heavy but not bad at all. This recipe is for 1 serving. If you are cooking Pad Thai for a larger number of servings, you might be interested in my ‘Pad Thai’ recipe.


1 Serving


1 serving Udon Noodles
1/2 tablespoon Oil
1 Egg *whisked
80g Prawns, Squid, Chicken OR Pork in total
*Note: I used thawed Frozen Prawns and Pork
1 small clove Garlic *finely chopped
Chilli Flakes as required
1 Spring Onion *sliced diagonally
Chopped Roasted Peanuts
Coriander Leaves *optional

1/2 tablespoon Tamarind Paste *OR Lime/Lemon Juice, Rice Vinegar
1/2 tablespoon Brown Sugar *firmly packed
1/2 tablespoon Fish Sauce
1 tablespoon Water
1/2 teaspoon Soy Saucer

  1. Cook Udon Noodles according to the instruction. If you use already cooked Udon, heat them in boiling water and drain well.
  2. Combine all the Sauce ingredients in a small bowl. Prepare everything before you start cooking.
  3. Heat Oil in a frying pan, cook Egg, and transfer to a plate.
  4. Add Chicken OR Pork, if you use them, until slightly browned, then add Seafood such as Prawns, Garlic and Chilli, and add a pinch Salt to season.
  5. When everything is cooked, add Spring Onion and drained Udon, add the Sauce, and stir to combine.
  6. Scatter some Roasted Peanuts and Coriander Leaves, and enjoy.