“Pad Thai” is probably the most well-known Thai meal and the one that you will mostly be able to find as well back home.
It is a stir-fried noodles style meal make up with tamarind sauce/paste, prawns, tofu, beansprouts and peanuts. And you know what? It is D.E.L.I.C.I.O.U.S! (Well at least I love it personally!)
You can find it anywhere in Bangkok, especially in Khao San Road, Bangkok. Price ranges from 40 Bahts up to… probably too much that you should pay!
Many versions of the Pad Thai do exist using chicken instead of prawns or chicken instead of tofu for example, spicy or not spicy. Then, you know it’s “cuisine” and it can be freely be done as you like it! But still, the base of this meal remains tamarind sauce, beanspouts and cashew nuts! The crunchiness of the peanuts fits perfectly with the softeness of the noodles and its light brown colour makes it just so appetizing! As well, the good news with Pad Thai is that it is SUPER easy to cook!
Recipe of Pad Thai from the Silom Thai Cooking School – for 1 or 2 servings:
- 100 grams of dried rice noodles, pre soaked in room temperature water (not warm!) until soft and drained
- 6 prawns (or more! It depends on their size and how much you like it!) peeled and deveined
- 2 tabespoons of vegetable oil (any kind except olive oil and sesame because they are not cooking ones)
- 1/4 of a chive or green onion (scallion), cut into 3cm pieces
- 1 tablespoon of palm sugar or brown sugar
- 2 teaspoons of fish sauce
- 1 egg
- 1 handful of bean sprouts (keep the half for serving)
- 1 tablespoon of minced garlic
- a small handful of tofu extra-firm cut in 1cm strips
- 1 tablespoon of tamarind paste or white vinegar (check this link for more information on what is and where to find tamarind paste)
- 1 tablespoon of pickled white radish, finely chopped
- 1 tablespoon of roasted peanuts (ground the half for cooking, keep the rest for serving)
- 1/2 teaspoon of ground dried red chilies powder (if you like it hot!)
- Heat the vegetable oil over low heat, add garlic and fry until fragrant.
- Add prawns, tofu, bean sprouts, chive or scalion pieces and stir until prawns are cooked.
- Crack the egg straight into the wok, stir rapidly until it becomes scrambled and dried.
- Add noodles and season with fish sauce, palm sugar, ground roasted peanut, ground dried red chilies powder, tamarind paste and pickled white radish. Mix everything together and keep frying.
- When the noodles become softened and translucent switch off the heat.
- Serve with bean sprouts, roasted peanut, ground dried chilies powder and sugar.