Pad Thai
Pad thai, or also called phad thai, is a stir-fried rice noodle dish from Thailand, it is part of the country's cuisine. It is typically made with rice noodles, shrimp, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. (from wiki).
- Time
- 30 mins
- Serves
- 4
- Steps
- 15
- Ingredients
- 11
Method
- 01
Prep this fish and add some salt.
- 02
Soak 200-400g rice noodles in hot water per package instructions. Depends on your rice noddle. set aside
- 03
Preheat new cooking pan.
- 04
Melt (2 tbsp of) butter in the pan.
- 05
Sauté garlic, onions and bell peppers.
- 06
Add peeled shrimps, chicken strips and fried chopped tofu.
- 07
Simmer until chicken is cooked.
- 08
Add 3-4tbsp of pad thai sauce.
- 09
Add 1/4 - 1/2cup water.
- 10
Add 2 tbsp light soy sauce + 1 tbps Rice Venigar if you have.
- 11
Add 2 tsp fish oil.
- 12
Add 2-3 tbsp sugar depending on your taste.
- 13
Add a pinch of pepper.
- 14
Toss in the cooked rice noodles and mongo bean sprout (Toge).
- 15
Garnish with scrambled eggs and spring onions.
Cooking Tips
- Soak the noodles rather than boiling them. They finish cooking in the pan and turn to paste if boiled first.
- Have everything chopped and within reach before you start - the whole stir-fry takes about four minutes.
Ingredient Substitutions
- Tamarind paste is what makes it pad thai; at a push, lime juice with a little brown sugar approximates the sweet-sour balance.
- Chicken, tofu or prawns all work as the protein.
What to Serve With It
- Serve with extra lime, crushed peanuts and chilli flakes at the table.
Storage and Reheating
- Eat straight away. The noodles stiffen and clump once cold.
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