Pad Thai (ผัดไทย)

Pad Thai ผัดไทย. One of the easiest way to get into Thai cooking, Pad Thai is a quick and easy stir fried noodle dish. Unlike other Thai dishes it does not contain the intense heat and is suitable for those not keen on spicy food. I have made this version with prawns, but you could also use chicken for a meaty version or tofu to make it vegan (omitting the fish sauce).

Usually made with flat rice noodles, I have used thick udon Noodles instead, simply because I prefer the texture, but use any noodles you like.

If you liked my Pad Thai recipe, you might also like my Korean Fried Chicken recipe

Recipe

Serves 2

Difficulty level: rookie

Ingredients:

• 300g noodles (Traditionally flat rice noodles, I like Japanese Udon noodles, but use any noodles you fancy)
• 200g raw king prawns (about 8 each)
• 2 spring onions, white part finely sliced and green part sliced into strips
• 2 big handfuls beansprouts
• 1 shallot, finely chopped
• 3-5 cloves garlic, finely chopped
• 1 teaspoon of chilli flakes (or more, if you like)
• Bunch of garlic chives chopped into strips (Use wild garlic if in season)
• Heaped tablespoon dried shrimp
• Two heaped tablespoons Thai pickled radish
• 2 eggs, beaten

50g peanuts, chopped finely (use a food processor if you have one)

Garlic oil

For the sauce:

• 5 tablespoons palm sugar (or use brown sugar)
• 4 tablespoons fish sauce
• Half teaspoon Worcestershire sauce (not traditional but I think it works!)

1 tablespoon tamarind paste

Half a teaspoon white pepper

Juice of half a lime

3 tablespoons water

For serving:

Halved limes

Handful of beansprouts

Garlic chives, spring onions, coriander or wild garlic

Chopped peanuts

Method:

1. Prepare and measure out all your ingredients before starting. Add the sauce ingredients into a jug. The Pad Thai will come together in just a few minutes, so prepping the ingredients will be the longest but most important part.
2. Heat a wok on the hob over the highest heat.
3. Drizzle a couple tablespoons of oil into a wok and fry the prawns until just cooked (just a couple of minutes) Remove and put on a plate.
4. Add the rest of the Pad Thai ingredients, apart from the egg and noodles, and stir fry for one minute.
5. Push the ingredients to one side of the wok and scramble the eggs to the other. Add the noodles and fry for another two minutes.
6. Add the cooked prawns and sauce ingredients. Bubble for 30 seconds.
7. Serve the Pad Thai noodles on a plate. Top with the green part of the spring onions and on the side serve raw beansprouts, half a lime and a handful of greens and peanuts.