MEWAH Recipe : Classic Pad Thai


  • 1 Packet of any MEWAH Rice Noodle flavours
  • 1/4 cup (50 g) palm sugar
  • 1/4 cup (60 mL) fish sauce
  • 1/4 cup (55 g) tamarind paste
  • 1 tablespoon oil
  • 6 oz (170 g) boneless, skinless chicken breast
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 teaspoon pickled turnip, optional
  • 1 egg
  • 4 oz (110 g) tofu, cubed, optional
  • 1/2 bunch green onion, or chinese chives, sliced, plus more for serving
  • 1/2 cup (50 g) bean sprout, plus more for serving
  • Lime, for serving
  • Peanuts, for serving
  • Red thai chile, diced, for serving, optional


  • Soak MEWAH rice noodles in room temperature water 30 minutes prior to cooking.
  • In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
  • Heat a cast-iron pan or wok over high heat.
  • Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
  • Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
  • Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
  • Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
  • Add 2 or 3 tablespoons of the reduced sauce and stir.
  • Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
  • Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.


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