Wagamama Pad Thai Recipe

Make one of the most popular Wagamama noodle dishes at home with my super easy Wagamama Pad Thai recipe. After lots of research, testing, and eating, I've created the best copycat recipe that tastes just as good as the original Wagamama recipe.

This chicken pad Thai recipe inspired by Wagamama's famous noodle dish is simple to make and only requires a handful of ingredients for the sauce. It's not an authentic Pad Thai recipe, it's based on the flavours and ingredients used by the famous British restaurant chain, Wagamama.

If you love this easy noodle dish, why not try out my 10-Minute Easy Noodle Soup, Spicy Beef Noodle Soup, or my Spam Ramen.

Why you'll love this recipe

• It takes less than 20 minutes to make - this recipe is super quick to make, making it the perfect weeknight dinner for you.
• Wagamama copycat - I love recreating dishes from my favourite restaurant chains, and this one is absolutely delicious. No need for expensive packets of sauce, all the ingredients for this recipe are products that you can buy at your local supermarket and store in your fridge or cupboard and use again and again for similar recipes.

INGREDIENTS

• Sugar - to add sweetness to the sauce. You could also add honey if you prefer.
• Light soy sauce - not only does this add colour, but it seasons the sauce. Feel free to add more light soy sauce if your dish isn't saucy enough for you.
• Dark soy sauce - this is darker in colour and has a higher sodium (salt) content than light soy sauce.
• Tamarind paste - Tamarind paste is made from a sour, dark, sticky fruit that grows in a pod on a tamarind tree. It's got a lovely tangy and sweet flavour. You can find it in your Asian supermarket or a large local supermarket.
• Rice wine vinegar - this is different to regular white vinegar, as rice vinegar is less acidic and has more mild, delicate, and sweet tones to it.
• Ketchup - in the Wagamama recipe, they add in malt vinegar. I thought this would be a better substitute, seeing as most people probably wouldn't want to buy a whole bottle of malt vinegar, so ketchup (which contains malt vinegar), is a great option!
• Fish sauce - provides a lovely seasoning to the dish that transports you to Thailand.
• Chicken - for a bit of texture and protein, feel free to add some chicken breast. You can also add in prawns, or tofu.
• Garlic - I've added a couple of cloves for this recipe, but feel free to add as much as you like depending on how much of a garlic fan you are!
• Red chillies - I've just used fresh, regular, supermarket chillies and finely sliced them.
• Red onion - finely sliced.
• Shiitake mushroom - you can use any mushroom you like, I just love the taste and texture of shiitake mushrooms.
• Mangetouts - for a bit of green and cruncy texture.
• Rice noodles - buy some flat wide rice noodles for this dish.
• Egg - you can scramble the egg, or have it as a fried egg on top.

HOW TO MAKE WAGAMAMA PAD THAI RECIPE: STEP BY STEP

STEP 1: COOK CHICKEN & PREPARE NOODLES

• In your frying pan or wok, add in a drizzle of vegetable oil. Place it on medium heat.
• Add in your sliced chicken and fry for a few minutes until white and slightly golden.
• Remove your chicken and set aside (don't wash up your pan).
• Meanwhile, place your rice noodles in a bowl of boiling water and leave them in their based on package instructions.
• Once they're al dente (or undercooked), strain them and set them aside in the strainer.

STEP 2: MAKE YOUR SAUCE

• Combine all of your sauce ingredients in a small bowl and set aside. Feel free to double the sauce if you like your stir-fries more saucy than dry.

STEP 3: FRY YOUR VEGGIES, ADD IN NOODLES, & STIR IN THE SAUCE

• Place your wok or frying pan back on the heat and add in your vegetables and cooked chicken.
• Fry for a couple of minutes and then add in your noodles and sauce. Give everything a good mix until your ingredients are fully coated in the sauce.

STEP 4: ADD YOUR EGG & SERVE UP

• Make a little well in the middle of your frying pan and crack in your egg. Scramble it on high heat and then mix in with the rest of your noodles and ingredients.
• Serve up with any garnishes of your choice, and enjoy!

VARIATIONS & SUBSTITIONS

• Tamarind Paste - if you're unable to find this at your supermarket, you can substitute it with a 1 tablespoon of worcesteshire sauce. It doesn't have the same taste or texture, but it's the closest tanginess you can get to tamarind paste.
• Chicken - if you don't fancy chicken in this recipe, feel free to swap it out for prawns or tofu. Or you could even just add in more vegetables like leeks, peas, beansprouts, and carrots.
• Rice Noodles - you want to purchase flat-wide rice noodles. However, if you can't find them, then your next best option would be soba noodles or egg noodles. They don't have the same texture or shape, but they'll still soak up the sauce and make a great-tasting dish.

FAQ FOR THIS WAGAMAMA PAD THAI RECIPE

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