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Wagamama Pad Thai Recipe

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4.3 from 81 reviews

Make a Wagamama-inspired chicken and prawn Pad Thai at home in just 30 minutes. Rice noodles are stir-fried with crisp vegetables, egg, and a tangy-sweet sauce, then finished with crushed peanuts, fresh cilantro, and lime.

Ingredients

Pad Thai sauce

  • 1 1/2 tablespoons fish sauce
  • 1/2 tablespoon light soy sauce
  • 2 1/2 tablespoons soft light brown sugar
  • 1 tablespoon rice vinegar or tamarind paste
  • 1 tablespoon smooth peanut butter (optional)

Stir-fry

  • 7 ounces dry rice noodles
  • 1 chicken breast, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • About 2 tablespoons sesame oil, divided
  • 1.5 ounces raw shrimp (prawns), peeled
  • 1 red onion, thinly sliced
  • 3.5 ounces snow peas (mangetout)
  • 3.5 ounces bean sprouts
  • 2 garlic cloves, finely chopped
  • 1 red chili, deseeded and finely sliced
  • 2 scallions (spring onions), finely sliced
  • 1-inch piece fresh ginger, peeled and cut into matchsticks
  • 2 large eggs, beaten

To serve

  • Fresh cilantro (coriander), sprigs
  • 2 tablespoons dry-roasted peanuts, crushed
  • Sliced chilies
  • Crispy fried onions
  • 1 lime, cut into wedges

Instructions

  1. Mix the sauce.

    In a small bowl, stir together the fish sauce, soy sauce, brown sugar, rice vinegar or tamarind paste, and optional peanut butter until combined. Set aside.

  2. Prepare the vegetables.

    Slice the red onion, snow peas, chili, scallions, and ginger, and chop the garlic. Gather them with the bean sprouts in a large bowl so they are ready to add to the pan.

  3. Season the chicken and heat the pan.

    Season the sliced chicken with salt and freshly ground black pepper. Heat 1 tablespoon of sesame oil in a large non-stick frying pan or wok over medium-high heat.

  4. Stir-fry the chicken, shrimp, and vegetables.

    Add the chicken and stir-fry for a few minutes, turning occasionally, until golden and cooked through. Add the remaining sesame oil, shrimp, and prepared vegetables. Stir-fry until the shrimp begin to turn opaque and the vegetables are just tender-crisp.

  5. Cook the noodles.

    Meanwhile, cook the rice noodles according to the package directions. Drain them well and set aside.

  6. Add the eggs.

    Pour the beaten eggs into the pan and stir-fry until they are set and cooked through, mixing them with the chicken, shrimp, and vegetables.

  7. Toss with sauce and noodles.

    Pour in the prepared sauce while tossing and stirring so it coats the ingredients without sticking to the pan. Add the drained noodles and stir-fry for another 1 to 2 minutes, until everything is heated through and evenly coated.

  8. Garnish and serve.

    Divide the Pad Thai between two bowls. Top with cilantro, crushed peanuts, sliced chilies, and crispy fried onions. Serve with lime wedges.

Notes

  • Tamarind paste gives the sauce a more traditional tangy flavor; rice vinegar works as a convenient substitute.
  • The peanut butter is optional. Omit it for a lighter, less peanut-forward sauce.
  • Cook the rice noodles just until tender according to their package directions, as they will be briefly stir-fried with the sauce.
  • For food safety, cook the chicken fully and ensure the shrimp are opaque and cooked through.
  • Nutrition is an estimate and will vary depending on the noodles, sauce, and amount of oil used.

Find it online: https://recipethrive.com/wagamama-pad-thai-recipe/