How to cook amazing Pad Thai at home
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Pad thai (Thai stir fry), is a stir-fried rice noodle dish commonly served as street food and at most restaurants in Thailand as part of that country’s cuisine.

Pad thai is made with rehydrated dried rice noodles that are stir-fried with eggs and chopped firm tofu, flavored with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper, and palm sugar, and served with lime wedges and often chopped roasted peanuts. It may contain other vegetables like bean sprouts, garlic chives, pickled radishes or turnips, and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other animal proteins.

Many of the ingredients are provided on the side as condiments, such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts, and other miscellaneous fresh vegetables. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp entirely.

Ingredients

  • 125g (half a 250g pack) rice noodles
  • 3 tbsp lime juice about 2 limes
  • ½ tsp cayenne pepper
  • 2 tsp light muscovado sugar
  • 2 tbsp fish sauce (nam pla)
  • 2 tbsp vegetable oil
  • 200g cooked and peeled tiger prawn, tails left on
  • 4 spring onions, sliced
  • 140g beansprout
  • 25g salted peanut, finely chopped
  • a small handful of coriander leaves

To serve

  • 1 or 2 lime, cut into wedges
  • sweet chili sauce

Steps to make it

  1. Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
  2. Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
  3. Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
  4. Pile into a large dish, scatter with the rest of the peanuts and coriander and serve with lime wedges and sweet chili sauce.

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