How to Make Pad Thai (and Why It’s All About the Prep)

Pad Thai is one of those dishes that looks impressive but comes together in minutes — if you’ve done your prep. Once that wok hits the heat, you’ve got about five minutes to get everything perfectly cooked, so here’s how to set yourself up for success. Get prepped before you even think about cooking.

This is one of those dishes where everything happens fast — blink and you’ll miss it. Having everything ready to go is the real secret to a smooth (and stress-free) Pad Thai.

✅ Soak your noodles: Warm water for 20–30 minutes does the trick. They should be soft and bendy, but not mushy. Drain well and toss with a touch of oil so they don’t stick.

✅ Mix your sauce ahead: Stir together tamarind, fish sauce, sugar, and lime juice. You can make this hours (or even a day) before cooking — it actually helps the flavours develop. ✅ Chop everything: Spring onions, peanuts, beansprouts, lime wedges — all ready to go in little bowls next to your wok. ✅ Protein prep: Slice and season your chicken, prawns, or tofu before you start cooking.

🔥 Cooking tips

• Wok/ Pan heat matters. You want it properly hot — that’s what gives the noodles that gorgeous, glossy coating and smoky edge.

• Cook in batches if needed. Too much in the pan and you’ll steam the noodles instead of frying them.

• Don’t overcook the noodles. They’ll keep cooking once the sauce hits the pan.

• Work quickly. Pad Thai isn’t a slow-cook dish — you’re tossing, flipping, and serving before you’ve had time to blink.
  

🌿 Little extras that make it pop

• A squeeze of lime and a sprinkle of crushed peanuts just before serving takes it from good to proper Pad Thai.

• A touch of chilli flakes or sriracha adds a nice kick if you like it spicy.

• Add a fried egg on top if you’re feeling fancy.