Pad Thai is probably the most well known of all Thai foods. It is a mixture of noodles, meats and seasonings and is unlike any other noodle dish I have had. You can find it on almost any street in Bangkok and it’s very cheap to boot, usually costing about 20-25 baht per serving. It’s also fun just to watch the ladies make the Pad Thai, especially those in the Khao San Road area where everything seems to become a show.
Pad Thai is typically not made at home by Thai’s, but is rather a snack to be had when out shopping or running errands. This is Golf’s recipe taken from her experience living in Bangkok and brought to our American kitchen. I can attest that it is very similar to Pad Thai that I have had in Bangkok and the islands. Eat this right after making it as it does not seem to reheat well at all, the noodles become very dried out (though still delicious). I hope everyone that tries this enjoys it as much as I do and I hope even more that you get to have the real thing from a street vendor in Thailand some day.
Pad Thai (serves 2)
2 cups thin rice noodles, soaked for 5 minutes
1/4 cup (about 1 ounce) pork minced
5-6 med. shrimp, shelled and de-veined
1 cup (4 ounces) bean sprouts
3 spring onions, chopped
1/2 TBS chopped shallot
1/2 TBS chopped garlic
1 1/2 TBS chopped salted Chinese radish (if can find)
1 tbsp (or more to taste) thai chilli powder
1/4 cup ground peanut (unsalted)
2 TBS sugar
1 1/2 TBS fish sauce
2 TBS tamarind juice or vinegar
2 TBS water
4 TBS cooking oil
1. Fry shallot and garlic in 2 TBS of oil over medium heat until fragrant (about 2 minutes).
2. Add noodles and water, stir until tender. Add sugar, fish sauce and tamarind juice to season. Stir everything together, then push the noodles to the side of the wok.
3. Add 1 TBS of oil to the same wok, add pork, prawns, salted Chinese radish, and chili powder. Saute until the pork and prawns are done, add noodles together and mix well, then push everything back to the side of the wok again.
4. Put the last 2 tbsp of oil into the wok, break the egg in and stir until done. Add noodle mixture to the egg and mix well, then add the bean sprouts and spring onion.
5. Stir until everything is done.
4. Transfer to a serving dish and sprinkle peanuts on top. Serve immediately.
Let us know what you think and if you have questions please feel free to ask away, I’ll pass them along to Golf.
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