Perfect Pad Thai-ming (Pad-Thai Recipe)

When I first booked my trip to Thailand, this was one of the first Thai meals that I got into eating before I went – it’s a hard life practicing your eating…

Pad Thai is such a popular dish and you can find it in so many restaurants, street markets and little street vendors. I was desperate to try and re-create pad-Thai when I got home to keep up my fix. It is so quick and simple to make and is definitely one of my ‘go-to’s!

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Most local supermarkets are well-stocked with a variety of world foods now so, you should be able to find all of the ingredients, without having the venture to the other side of the world!

Ingredients:

Cooking:

  • 2 tbsp cooking oil
  • 3 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 1 tbsp sweet radish, chopped
  • 1 tbsp dried shrimp
  • 50g chicken, cut into bite size pieces
  • 20g tofu, diced
  • 3 large prawns, cooked
  • 1 egg
  • 1 nest flat rice noodles, soaked for 10 minutes
  • ¼ cup of water
  • 50g bean sprouts
  • 20g carrots
  • 5 garlic chives, cut into 1inches
  • Peanuts, ground

Pad Thai Sauce:

  • 3 tbsp palm sugar
  • 1 cup tamarind paste
  • 2 tbsp fish sauce
  • Salt to season

Instructions:

Pad Thai Sauce:

  1. Put tamarind paste in a pan and add palm sugar, fish sauce and keep stirring on a medium heat until all ingredients are dissolved and thick.Processed with VSCO with c1 preset
  2. Turn off heat and allow to cool. Keep in a jar for 2 months.

Cooking:

  1. Heat the oil in a wok on medium heat then add garlic, shallots and sweet radish. Fry until fragrant.Processed with VSCO with c1 preset
  2. Add chicken, tofu, dried shrimp and stir until chicken is cooked.
  3. Add rice noodles and water, stir until noodles are tender.
  4. Add approx. 2 tbsp of Pad Thai sauce and mix well together.
  5. Push noodles to one side of the wok. Break egg in.
  6. When egg is cooked, mix noodles and egg together.
  7. Add bean sprouts, garlic cloves, carrot, prawns then mix again.
  8. Turn off the heat and serve with fresh bean sprouts, chives.
  9. Serve with lime juice and ground peanuts to taste.

“Food is our common ground, a universal experience.” – James Beard

Give the recipe a try and let me know what you think!

Clo
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