Phad Thai Recipe: From Debbie’s Kitchen

phad thai

Phad Thai is an iconic dish, hailing from the vibrant streets of Thailand. The delightful dance of flavours and textures in serving has captured the hearts (and taste buds) of food lovers worldwide. Whether it’s the tangy tamarind, the savoury stir-fried noodles, or the crunch of fresh sprouts and peanuts, there’s something in it for everyone. And the magic of Phad Thai? You don’t need to be a seasoned chef or have exotic ingredients on hand to whip it up in your own kitchen. A good friend of our founder, Debbie Trenholm, taught her how to make Thai food. Now she always keeps the ingredients to make this Phad Thai recipe on hand.

Phad Thai Recipe

Adapted from Ken Hom Cooks Thai Cookbook
Serves 4 -5 people

Phad Thai Sauce Recipe


1 cup water
1 ½  cups sugar  (less if you rather not as sweet)
2 tablespoons white vinegar
1 teaspoon salt
1 piece of tamarind (approx 1″ x 1″) – purchase this at a Asian supermarket
½ cup ketchup


  • Combine ingredients in a saucepan, stir and bring to boil.
  • Lower heat and simmer for approximately 30 minutes.
  • Strain sauce to collect remaining bits of tamarind (pits, skins etc).  Makes about 2 cupes.  This sauce can be stored in the fridge for weeks.  Reheat when ready to make Phad Thai.

Phad Thai Recipe


1 package of rice noodles (medium width)
1 tablespoon oil
1 clove of garlic minced
2-3 teaspoons of fish sauce
1 lime, cut into wedges
1-2 eggs
2 chicken breasts cubed
a couple of handfuls of bean sprouts (washed)
2-3 green onions finely chopped
1/2 cup chopped peanuts or cashews
2-5 sprigs of fresh coriander (coarsely chopped)

Optional items:
1 cup of cubed deep friend tofu (optional)
15 – 30 cooked or raw shrimp (optional)


  • Soak noodles in warm to boiling water to soften (approx 30 minutes or longer.
  • his part of the assembly takes on 8-10 mins so have everything chopped and ready!
  • Heat wok. Add oil and garlic. Break eggs into oil and scatter fry. Add chicken and stir until cooked.  If using raw shrimp add to wok when chicken is almost done.
  • Drain water from noodles and add to wok. Toss continuously.
  • Pour Phad Thai sauce (as much or as little as you like), green onions, tofu and cooked shrimp (if using). Add fish sauce to taste.
  • Keep tossing noodles until completely coated with sauce and food is really hot.

Serving Phad Thai

Place a handful of bean sprouts side of the plate. Mound noodles beside sprouts. Sprinkle with chopped peanuts, and coriander, and squeeze lime juice over top. Serve immediately with spring rolls.

What bottle of wine to uncork?

Rosé wine and Phad Thai are like best buddies at a summer picnic! Picture this: Phad Thai, with its sweet and tangy vibes, mingling with the fresh and fruity splash of a rosé. Those juicy strawberry or cherry notes in the wine just dance well with the dish’s flavours. Plus, the cool, refreshing touch of rosé keeps everything light and fun, just like a perfect summer day. So next time you’re digging into some tasty Phad Thai, pour yourself a glass of rosé and enjoy the party on your plate and in your glass! Find your new favourite Phad Thai pairing on our online shop. Cheers!

Do you love wine and supporting local businesses?

Check out our selection of Canadian wines in our online store. We also have monthly wine subscriptions so you never miss out on the delicious wines we discover.

Shopping Cart