Pad Thai

I was craving for some Pad Thai and instead of going out, I decided to try cooking it myself.  And for the first attempt it wasn’t that far off from the real thing.

Recipe adapted from RecipeTin Eats

https://www.recipetineats.com/chicken-pad-thai/

Prep time: 10 minutes

Cook time: 20 minutes

Serving: 4

 

Ingredients:

  • 220 g rice noodles

  • 2 - 3 tbsp vegetable or canola oil

  • 1 onion , sliced (brown, yellow)

  • 2-3 garlic cloves , finely chopped

  • 300 g/5oz pork (or chicken breast) , thinly sliced

  • 3 eggs , lightly whisked

  • 1 1/2 cups of beansprouts

  • 1/2 cup firm tofu, cut into 3cm / 1 1/4" batons 

  • 2-3 garlic chives , cut into 3cm / 1 1/4" pieces

  • 1/2 cup finely chopped peanuts

For the Sauce:

  • 3 tbsp tamarind puree 

  • 6 tbsp (packed) brown sugar

  • 4 tbsp fish sauce 

  • 3 tbsp oyster sauce 

For serving:

  • Lime wedges (essential)

  • Ground chilli or cayenne pepper (optional)

  • More beansprouts

 

Method:

1.  Place noodles in a large bowl or pot, follow the instructions on packaging.

2.  Mix Sauce in small bowl.

3.  Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.

4.  Add pork and cook for 1 1/2 minutes until mostly cooked through.

5.  Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.  (I did not add egg as someone isn't allowed to eat any eggs)

6. Add bean sprouts, tofu, noodles then Sauce.

7.  Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.

8.  Add garlic chives and half the peanuts. Toss through quickly then remove from heat.

9.  Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired. Squeeze over lime juice to taste before eating.

*KETCHUP S UBSTITUTE- if you can't find tamarind, you can Use this as a SUBSTITUTE.

1 tbsp ketchup, 2 tbsp brown sugar, 2 tbsp fish sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce*, 2 tbsp rice vinegar (or 1 tbsp white vinegar).

i was actually surprised at how close this tasted to real pad thai.  i think i could have made a little bit more of the sauce as it was quite light (or i could have just added less ingredients).  but it was really good for the first attempt.  i also added some green beans as i had a few left over, which helped add a bit more color to the dish.  a very simple and easy dish to make and a very tasty one, so if you are craving pad thai like i was and don't want to go out, then this will be a ver close mactch to fiy your craving. 

cooking, dinner, thaiJackie Wongpad thai, porkComment