Pad Thai is one of the most beloved dishes in Thai cuisine, traditionally made with stir-fried rice noodles, prawns or chicken, eggs, and a rich tamarind-based sauce, this dish is quick to prepare yet packed with complex flavours. Learn how to cook Pad Thai in a wok with a seasonal twist using savoy cabbage. This recipe breaks down the steps to get the perfect balance of flavours and the right texture. Whether you're a confident home cook or just getting into stir-frying, this guide will help you make a great Pad Thai at home.
Number of servings: 3-4
Cooking time: 10 mins
Preparation time: 20 mins
Ingredients
Pad thai:
Red onion: 1, roughly chopped
Ginger: 10g, sliced
Red chilli: 2, chopped
Savoy cabbage: ½, thinly sliced
Firm tofu: 150g, cubed
Pad Thai rice noodles: 200g
Eggs: 2, beaten
Spring onion: 3, roughly sliced
Tofu Marinade:
Soy sauce: 1 tbs
Salt: 1 tsp
Vegetable oil: 1 tbs
Pad thai sauce:
Tamarind sauce: ½ cup
Coconut sugar: 2 tbs (can be replaced with dark brown sugar)
Soy sauce: 3 tbs
Rice vinegar: 1 tbs
Toppings:
Beansprouts: 60g
Peanuts: 20g, crushed
Lime: 1/4
Method
Soak the Pad Thai rice noodles in boiling water for at least 15 minutes, until slightly softened. Drain and set aside.
Before cooking, prepare all vegetables and ingredients. Roughly chop the onion, slice the ginger, chop the red chillies, thinly slice the savoy cabbage, cube the firm tofu, and roughly chop the spring onions.
Tip: Arrange each ingredient into separate bowls for easy access during the quick stir-fry process.
In a bowl, mix the tofu with soy sauce, salt, and vegetable oil. Set aside to marinate.
In a saucepan, combine the tamarind sauce, coconut sugar, soy sauce, and rice vinegar. Bring to the boil, ensuring the sugar dissolves fully. Remove from heat and set aside.
Preheat your carbon steel wok over high heat. When it starts smoking, add 3 tbsp of vegetable oil and tilt the wok to coat it evenly.
Add the chopped onion and stir-fry for about 30 seconds. Then, add the sliced ginger and red chillies and toss well.
Add the marinated tofu and toss until golden. Add the savoy cabbage and stir-fry until tender.
Add the soaked rice noodles to the wok, along with the Pad Thai sauce. Stir well to combine. Cook for 3–5 minutes, adding a splash of water if needed to prevent the noodles from sticking.
Push the noodles to one side of the wok to create space. Add 2 tbsp of vegetable oil, then pour in the beaten eggs. Scramble the eggs and mix them into the noodles.
Add the chopped spring onions and toss everything together. Remove from heat.
Serve the Pad Thai in ramen bowls. Top with beansprouts, crushed peanuts, and a drizzle of lime juice.
Why Use a Wok for Pad Thai?
A wok is essential for authentic Pad Thai. Its curved shape allows for even heat distribution, making it ideal for stir-frying at high temperatures. The Season Carbon Steel Wok heats up quickly and develops a natural non-stick surface over time, perfect for tossing noodles and ingredients without sticking. Additionally, its high heat retention adds a smoky flavour to the stir-fry, enhancing the overall taste of the dish.
Carbon steel woks are favoured for several reasons:
Heat Responsiveness : Carbon steel heats up quickly and responds promptly to temperature changes, allowing for precise control during cooking.
Even Heat Distribution : The material ensures uniform heat distribution, preventing hot spots that can lead to uneven cooking.
Lightweight and Maneuverable : Compared to cast iron, carbon steel woks are lighter, making them easier to handle, especially when tossing ingredients.
Durability : With proper care, a carbon steel wok can last a lifetime, developing a natural non-stick surface over time.
The Importance of Seasoning Your Carbon Steel Wok
Seasoning is the process of treating the wok's surface with oil and heat to create a protective, non-stick layer known as patina. This layer enhances the wok's cooking performance and prevents rust. Proper seasoning is essential for:
Non-Stick Cooking : A well-seasoned wok allows for minimal oil usage and prevents ingredients from sticking.
Flavour Development : Over time, the patina contributes to the wok’s ability to impart a unique, smoky flavour to dishes, often referred to as wok hei.
Rust Prevention : The seasoning layer acts as a barrier against moisture, protecting the wok from rust and corrosion.
Want the full step-by-step guide? Check out How to Season Your Carbon Steel Wok.
