hdr-blank Recipes

A Perfect Pantry

Quick Pad Thai

By 6227 views 0 Comments
  • Print
    • images/stories/recipes/IMG_3228.JPG
    • images/stories/recipes/IMG_3221.JPG
    • images/stories/recipes/IMG_3225.JPG


    • 300g Beef (sliced)
    • 1 ½ tablespoons Tamarind Puree
    • 1 ½ tablespoons Fish Sauce
    • 2 tablespoons Rice Wine Vinegar
    • 1 tablespoon Sugar (I use raw sugar)
    • ½ teaspoon Paprika
    • 1 tablespoon Garlic (crushed/minced)
    • 1 teaspoon Coriander (ground)
    • ½ teaspoon Ginger (powder)
    • 1 teaspoon Cummin (ground)
    • 1 tablespoon Olive Oil (1 extra tablespoon for cookinging)
    • Noodles (we use Singapore Noodles)
    • Optional Ingredients;
    • Vegetables of your choice


    1. In a bowl, add all the ingredients except the noodles and vegetables, then combine well. Cover with cling wrap and place in the fridge.
    2. Let’s go! Adding the Olive Oil into the wok, place the Kambrook Wok on medium heat setting (3-4 on the dial).
    3. Once the oil has heated, carefully add your Beef with all its marinade and cook. I tend to add my noodles about 5 minutes in so it gets well coated with the sauce. This is the perfect time to add the vegetables.
    4. Stir well and once the Beef is cooked you’re done, easy as that. Yummier and easier than a jar of Pad Thai!

    This recipe was developed using a Kambrook Appliance.


    • Essentials WokEssentials Wok
    • No comments made yet. Be the first to submit a comment

    Leave your comment

    Guest 23 February 2024

    Displayed next to your comments.

    Not displayed publicly.

    If you have a website, link to it here. (optional)