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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.

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 Prepare the noodles Soak rice noodles in warm water for 5–7 minutes until soft, then drain and set aside. Make the sauce In a small bowl, mix fish sauce, sweet soy sauce, tamarind paste, sugar, and chili paste. Stir until well combined. 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. Sauté aromatics In the same pan, add remaining oil and sauté minced garlic until fragrant. Add eggs Crack in the eggs and scramble gently until just set. Stir-fry noodles Add the softened noodles into the pan. Pour in the sauce and toss well to coat evenly. Combine everything Return the fish cakes to the pan. Add bean sprouts and green onions, then stir-fry for another 1–2 minutes. Serve Transfer to a plate and top with crushed peanuts, fresh herbs, and a squeeze of lime.

thai-fish-cake-pad-thai-style

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