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Everybody loves pad Thai! Probably the most well known Thai noodle dish, and for good reason. It is incredibly tasty, cheap to make, and readily available. Many people feel a bit intimidated about making pad Thai at home, but it is actually relatively simple. The recipe we have created is easy to follow, and the biggest factor to bear in mind is the noodles. Make sure you use dried, flat rice noodles, and ensure that you soak them in lukewarm water for no more than 10-15 minutes. The entire frying process takes roughly 5 minutes, and it is important to keep stirring throughout the cooking process so that the noodles don’t clump up and are cooked evenly. Use a wok, and don’t try to cook more than a couple of portions at one time otherwise the noodles clump up together. This recipe is to serve 2 people, so if you want to make for 4, just repeat the process twice.
In this recipe we make our own pad thai sauce, which in our opinion is far tastes (and cheaper!) than using a store bought pre made sauce. We have also used shrimp, however you can use any meat you wish, or even tofu. If you are a fan of Thai cooking, you will probably have most of these ingredients in your kitchen already! Give the recipe a try, and have fun!
Ingredients
Pad Thai Ingredients List
Pad Thai Garnish
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- 150g rice stick noodles
- 6 tbsp fish sauce
- 6 tbsp oyster sauce
- 3 tbsp tamarind sauce
- 3 tbsp preserved mince radish
- chilli flakes
Special Cooking Equipment Used
Cooking instructions
Step 1: Soak 150g of rice noodles in a bowl of lukewarm water for 10 minutes.
Step 2: Now we need to make the sauce. Add 6 tbsp of oyster sauce, 6 tbsp of fish sauce, and 3 tbsp of tamarind sauce to a bowl and mix thoroughly.
Step 3: Heat some cooking oil in a wok on a high heat. When the wok is hot, add 150g of shrimp and 3 eggs. Break the yokes but don’t scramble the eggs too much.
Step 4: When the eggs begin to cook, drain the rice noodles and add them to the wok. Stir thoroughly, so that the egg sticks to the noodles.
Step 5: Then add 100g beansprouts, 3 tbsp of chopped preserved radish, and 4 tbsp of chopped Chinese chives (remove the stalk) to the wok. Stir thoroughly.
Step 6: Now add the sauce we prepared earlier. Mix the sauce in. Test the noodles – if they are still a bit firm, sprinkle a dash of water over the noodles, and mix. This will help soften the noodles.
Step 7: Once the noodles are cooked, turn off the heat, and add 2 tbsp of ground peanut and 2 tbsp of sugar to the wok. Mix ingredients in thoroughly and serve.
Step 8: Serve with Chinese chives (the stalk), beansprouts, fresh lime, chilli flakes, sugar, and ground peanut on the side.
We hope you enjoyed this pad thai recipe, if you try it, let us know what you think we would love to hear from you! What is your favourite Thai recipe? Let us know in the comments below!
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