Pad Thai
It’s time to take the taste buds on a trip to Thailand!
Serves: 2
Cooking time: 30 minutes
Ingredients:
For the Sauce:
- 3 Tbsp tamarind paste (or substitute with 2 tbsp lime juice + 1 tbsp rice vinegar)
- 2 Tbsp fish sauce (or soy sauce for vegetarian)
- 1½ Tbsp palm sugar or brown sugar
- 1 tsp soy sauce
- 1–2 tsp chili flakes)
For the Pad Thai:
- 150g flat rice noodles
- 2 Tbsp vegetable oil
- 2 garlic cloves, minced
- 1 shallot, finely sliced
- 150g prawn meat or chicken breast cubed
- 1 egg, lightly beaten
- 1 cup bean sprouts
- 2 spring onions, sliced
- ¼ cup roasted peanuts, crushed
- Lime wedges, for serving
To serve:
- Extra chili flakes
- Fresh coriander
- Pickled radishes, optional
How To Make Pad Thai
- Soak rice noodles in warm water for 20–30 minutes until soft but not mushy.
- Drain and set aside.
- In a small bowl, mix tamarind paste, fish sauce, sugar, soy sauce, and chili flakes.
- Stir until sugar is dissolved.
- Taste and adjust sweet, sour, salty, and spicy should all be in balance.
- Heat 1 tbsp of oil in a wok or large pan over medium-high heat.
- Add your protein (shrimp, tofu, or chicken) and cook until just done.
- Remove and set aside.
- Add the remaining oil.
- Sauté shallots and garlic for 30 seconds until fragrant, being careful not to burn.
- Push aromatics to one side.
- Pour in the beaten egg and let it set slightly, then scramble and mix through.
- Toss in the drained noodles.
- Pour sauce over and stir-fry for 2–3 minutes until noodles are coated and glossy.
- Add a splash of water if they stick.
- Return protein to the pan.
- Toss in bean sprouts and spring onions.
- Stir briefly to warm through but keep the crunch.
- Plate and top with crushed peanuts, extra chili flakes, and lime wedges.
- Serve immediately.