The Thai classic: Pad Thai!

pad thai

Pad Thai, who invented it? Vietnamese traders, Chinese immigrants or Thai royality? You decide! All I know is that it is hands down the most talked about and most likely, most eaten of all Thai dishes: especially by foreigners. It can be found literally on every street, and that’s no exaggeration! With egg or without, spicy or mild, with toasted peanuts, crunchy spring onions on the side, it’s up to you and which street corner you happen to be standing on! This Pad Thai recipe, used traditional Thai ingredients, and the essential wok.

Here’s a classic Thai song to match a classic Thai dish!

 

Serves 1- 2

Ingredients

  • 2 tbsp. Palm oil or sesame oilDSCF3263
  • 250 g Rice noodles
  • 1 Egg
  • large handful beansprouts
  • 100 g Tofu
  • 2 Spring onions
  • 2 gloves of garlic
  • 100 g Chicken
  • 1 tbsp. dried prawns
  • 1 piece of fresh tamarind
  • 1 – 2 tbsp Soy sauce
  • 1 – 2 tbsp Oyster sauce
  • Roasted peanuts
  • Dried chilly flakes
  • 1 Lime

 

Recipe

 

  • For such a simple dish there is a good deal of ingredients. Don’t let that scare you! It’s easy to find the ingredients at an Asian supermarket and if you chop and prepare everything before the wok hits the flame, you’ll be cooking up a Pad Thai fit for the Thai monarchy!

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  •  Finely chop the garlic. Slice the spring onion and cut the chicken and tofu into mouth sized cubes.

 

 

 

  • Soak the rice noodles in cold water for 5 mins to soften. Soak the fresh tamarind in hot water for 2 mins and then squash through a fine sieve. Reserve the liquid (try and get about 2-3 tablespoons). Get all your ingredients to hand and put the wok on to heat. Put 2 tablespoons of oil in the pan and get it nice and hot.

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  • Now it’s time to wok and roll! Fry the chicken first til brown on all sides, then remove. Chuck in the tofu, spring onion, chilly flakes and garlic and quickly stir fry. Don’t brown the garlic and chilly as this can leave a bitter taste to the dish.

 

 

 

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  • Crack in the egg and stir well, until it scrambles.Now add the noodles and keep on stirring, don’t let it burn!Now put the chicken, dried prawns and the beansprouts in the pan and stir fry for a min. Season the dish to taste with the soy and oyster sauce, the tamarind juice and lime. Taste it! Add more if necessary. Serve with roasted peanuts, chilly flakes and lime on the side. Enjoy that comforting taste of Pad Thai, it’s so damn good!

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