Pad Thai is a Thai noodle stir-fry built around thin, flat rice noodles and a sauce that balances sweet, savoury and sour flavours. A scattering of crushed peanuts finishes the dish. Bean sprouts, garlic chives, scrambled egg and firm tofu are almost always part of the mix, along with a protein. Chicken and prawns are the most popular choices. It’s a dish defined by contrasts: soft noodles and crisp sprouts, a punchy sauce and a nutty topping.
Ingredients:
- 200g rice noodles
- 2 tablespoons vegetable oil
- 200g shrimp, chicken, or tofu (your choice)
- 2 eggs
- 3 cloves garlic, minced
- 100g bean sprouts
- 50g roasted peanuts, crushed
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar (or brown sugar)
- 2 green onions, chopped
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
Preparation Instructions:
Prepare the Noodles: Soak the rice noodles in hot water for about 10-15 minutes until they are soft. Drain and set aside.
Cook the Protein: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add your choice of shrimp, chicken, or tofu, and cook until done. Remove from the pan and set aside.
Scramble the Eggs: In the same pan, add a bit more oil if needed and crack the eggs into the pan. Stir until they are scrambled and just cooked. Set aside with the protein.
Sauté Garlic: Add the remaining oil to the pan and sauté the minced garlic for about 30 seconds until fragrant.
Combine Ingredients: Return the cooked protein and scrambled eggs to the pan. Add the softened noodles, bean sprouts, and most of the green onions (reserve some for garnish).
Make the Sauce: In a small bowl, mix together the fish sauce, soy sauce, tamarind paste, and palm sugar. Pour the sauce over the noodle mixture and toss everything together until well combined and heated through.
Finish and Serve: Remove from heat and transfer to serving plates. Sprinkle with crushed peanuts, the remaining green onions, and fresh cilantro. Serve with lime wedges on the side.
Cooking Tips:
- Noodle Texture: Ensure the noodles are not over-soaked as they will continue to cook in the pan.
- Tamarind Paste: Adjust the amount to your taste for more or less tanginess.
- Spiciness: Add chili flakes or sauce if you prefer a spicier dish.
Serving Suggestions:
- Serve with a side of pickled vegetables or a simple green salad.
- Pair with a refreshing Thai iced tea or a light lager.
