Thai Fish Cake Pad Thai Style

A quick and flavorful Pad Thai-style noodle dish featuring savory Thai fish cakes, stir-fried with simple pantry ingredients for an easy, family-friendly meal you can recreate at home.

Servings: 2 - 3 Portions

Ingredients

Main:

• 200 g Seafoodking Thai fish cakes, sliced

• 150 g rice noodles (or egg noodles), soaked until soft

• 2 cloves garlic, minced

• 2 eggs

• 1 cup bean sprouts

• 2 stalks green onions, chopped

• 2 tbsp cooking oil

  
  

Sauce:

• 1 tbsp fish sauce (or substitute with light soy sauce)

• 1 tbsp sweet soy sauce (kecap manis)

• 1 tbsp tamarind paste (or 1 tbsp lime juice as alternative)

• 1–2 tsp palm sugar (or brown sugar)

• 1 tsp chili paste or sambal (adjust to taste)

  
  

Toppings (optional but recommended):

• Crushed peanuts

• Lime wedges

• Fresh cilantro or basil

• Chili flakes

  
  

Instructions

1. Prepare the noodles

   Soak rice noodles in warm water for 5–7 minutes until soft, then drain and set aside.

   
   

2. Make the sauce

   In a small bowl, mix fish sauce, sweet soy sauce, tamarind paste, sugar, and chili paste. Stir until well combined.

   
   

3. Cook the fish cakes

   Heat 1 tbsp oil in a pan over medium heat. Add sliced Thai fish cakes and pan-fry until slightly golden. Remove and set aside.

   
   

4. Sauté aromatics

   In the same pan, add remaining oil and sauté minced garlic until fragrant.

   
   

5. Add eggs

   Crack in the eggs and scramble gently until just set.

   
   

6. Stir-fry noodles

   Add the softened noodles into the pan. Pour in the sauce and toss well to coat evenly.

   
   

7. Combine everything

   Return the fish cakes to the pan. Add bean sprouts and green onions, then stir-fry for another 1–2 minutes.

   
   

8. Serve

   Transfer to a plate and top with crushed peanuts, fresh herbs, and a squeeze of lime.