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!
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!
- 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
Pad Thai Sauce:
- 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.
- Turn off heat and allow to cool. Keep in a jar for 2 months.
- Heat the oil in a wok on medium heat then add garlic, shallots and sweet radish. Fry until fragrant.
- Add chicken, tofu, dried shrimp and stir until chicken is cooked.
- Add rice noodles and water, stir until noodles are tender.
- Add approx. 2 tbsp of Pad Thai sauce and mix well together.
- Push noodles to one side of the wok. Break egg in.
- When egg is cooked, mix noodles and egg together.
- Add bean sprouts, garlic cloves, carrot, prawns then mix again.
- Turn off the heat and serve with fresh bean sprouts, chives.
- 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!