Pad Thai

Pad Thai is a beloved Thai street food, known for its balance of sweet, sour, and savory flavors. Stir-fried rice noodles with tofu, eggs, and shrimp or chicken, are topped with peanuts and bean sprouts. This simple, authentic recipe brings the vibrant taste of Thailand to your kitchen.

Ingredients

Serves 2

Step 1 - Prepare Ingredients

• 1 tbsp. palm sugar
• 1 tbsp. tamarind water
• 2 tbsp. fish sauce
• 50g white radish
• 1 small handful of chives

Simmer the palm sugar, tamarind water and fish sauce until the sugar is dissolved. Peel and finely shred the white radish. Finely chop the chives keeping a couple of long strands to garnish. Reserve these items until later.

Step 2

• 2 shallots, finely sliced
• 1 tbsp. peanuts
• 50g firm tofu (1cm cubes)
• Rice flour for dusting

Add a few tablespoons of corn oil to a cold wok and add the sliced shallots. Fry gently until golden. Remove from the oil and allow to cool.

Wipe out the wok and add a splash of clean oil. Add the peanuts and toast until golden. Remove and drain and when cool enough, crush lightly.

Wipe out the wok once again and add a couple of tablespoons of oil. Heat on a high heat. Add the diced bean curd dusted with corn flour and fry quite hard moving from time to time until golden and crisp. Remove and drain.

Reserve all of these items until later.

Step 3 - Cook

• Corn oil
• Pre-cooked sliced shallots

Heat oil in wok over a medium heat and add the pre-cooked shallots.

Step 4

• 1 egg
• Pre-fried firm bean curd
• 1 tbsp. rinsed dried shrimps
• Pre-shredded white radish
• Pre-cooked noodles from the firecracker prawns

When the shallots start to sizzle, crack in the egg, turn down the heat and stir. Mix in the bean curd, dried prawns and radish, then add the noodles, turn up the heat and fry until noodles are lightly coloured.

Step 5

• 1 pinch roasted chilli powder
• Pre-made tamarind sauce

Add the prepared sauce and chilli powder and simmer for 1 minute.

Stage 6

• 40g bean sprouts
• Pre-cut chives
• Pre-roasted and crushed peanuts
• 1 lime wedge
• Oil for cooking

Finally add the bean sprouts and chives, cook for another 30 seconds then season and serve. Garnish with a lime wedge, chive strands and roasted crushed peanuts. The noodles should taste sweet, sour and salty!