Wednesday, 12 March 2014

Quick and simple Pad Thai

Ever since returning from my four week Thailand trip a month ago, I have been craving for Pad Thai, that amazing stir-fried noodle dish that's probably the most popular Thai dish for tourists and locals alike. Until now, I had had problems finding the necessary ingredients, but with two Chinese/Asian supermarkets opening in Stirling these past few months I managed to get it all together. I even found a ready made Pad Thai sauce, which actually tastes like the real thing.

Ingredients (for two portions):
150g dried rice noodles
200g meat (chicken, pork, shrimps, etc) and/or tofu
a handful of bean sprouts
2 cloves garlic
1 onion
2 eggs
3-4 tablespoons ready made Pad Thai sauce or a mixture of fish sauce, tamarind paste and sugar
 5-6 spring onions/ green onions
some ginger
vegetable oil

crushed roasted peanuts, lemon juice, sugar, chili powder

1. Bring water to boil and add rice noodles. Cook for 3-4 minutes, drain immediately and rinse in cool water for a few seconds. Using a sharp knife, separate noodle clump into several parts. Put aside.
2. Heat some oil in a wok or large pot and cook meat or tofu for 3-4 minutes until slightly brown. Put aside.
3. Heat some more oil and add the chopped up garlic, ginger and onions. Stir fry until dry-ish, then add noodles. Fry for 2 minutes, add sauce and stir until noodles are equally covered by sauce. Add meat and stir fry for a few more minutes. Move noodles to one side of the wok/pot and crack one egg on the other side. Scramble egg until solid, mix with noodles, then do the same with second egg.
4. Add spring onions, bean sprouts and some of the peanuts.
5. Serve with some extra uncooked bean sprouts. Sprinkle lemon juice and peanuts over Pad Thai. Season with chili powder and fish sauce.

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