Pad Thai

Pad Thai

Pad Thai is a great go-to recipe when you're after an Asian-style sweet-savoury dish. 


It hits those sweet, tangy, nutty, and salty cravings, some more than others. 


Which is why we use Kikkoman Less Salt Soy Sauce with a 43% salt reduction, for those who prefer a low-salt diet. Its taste is in no way inferior to the original. It is also naturally brewed, which preserves its unique full-bodied aroma!


We're making Pad Thai with Shrimp today, although you could substitute this for chicken, beef, pork or tofu.




  • 2 small eggs
  • 125g flat rice noodles
  • 4 Tablespoons Olitalia Extra Virgin Olive Oil
  • 150g uncooked shrimp
  • 1/2 cup fresh bean sprouts
  • 1 red medium bell pepper, sliced thinly
  • 1 yellow medium bell pepper, sliced thinly
  • 3 green onions
  • ⅓ cup dry roasted peanuts
  • 4 cloves garlic
  • 2 limes



For the Pad Thai sauce:

  • 2 Tablespoons Ongs Oyster sauce
  • 2 Tablespoons water
  • 1 Tablespoon Tamarind Paste
  • 1 Tablespoon Kikkoman Soy Sauce Less Salt
  • 3 Tablespoons Goldcrest honey
  • 1 Tablespoons rice vinegar
  • 1 Tablespoon Flying Goose Sriracha Original Hot sauce


  • Prepare noodles as per instructions on packaging. 
  • Once noodles are cooked, remove from heat and rinse under cold water
  • In a bowl, combine all ingredients for the sauce. 
  • Place wok on medium-high heat, and add 2 tablespoons oil.
  • Next, add in the peppers, garlic and shrimp. Cook shrimp for 2 minutes each side.
  • Move everything to one side of the wok. Add 2 more tablespoons oil and add 2 beaten eggs and scramble.
  • Then add in the noodles, peanuts, sauce, and the bean sprouts. Toss everything well.
  • Garnish with green onions and lime wedges or slices. Peanuts too, if desired.