Thai food series: Pad Thai recipe

We learned this recipe for Pad Thai when we were staying in Phuket in Miss Chel’s Thai Cooking Class. For our review of the class, check out this post.

Pad Thai is the national dish of Thailand, probably the best known worldwide and one that you’ll never get tired of. It is a stir-fried rice noodle dish typically served in street food stalls, but also in many restaurants. It is typically served with eggs and chopped firm tofu and flavoured with tamarind pulp, fish sauce, dried shrimp, garlic, red chilli pepper, lime and palm sugar. It is the essence of Thai food, since tamarind pulp and lime add sourness, sugar adds sweetness, fish sauce adds saltiness and hot chilli pepper adds spiciness. Additionally it contains peanuts and dried shrimps to add two kinds of crunchy. It has everything! and it still tastes like one blended mix. On top of this, a variation of vegetables and fish/meat can be added. The most popular is Pad Thai Kung, with prawns.

Ingredients

• 1 tablespoon firm tofu, chopped.
• 1 tablespoon chopped shallot.
• 1 tablespoon sweetened salted Chinese radish.
• 3 king prawns shelled and deveined (leave the tail).
• 100 grams small rice noodles (soak in water to soften and drain well).
• 2 cup bean sprouts.
• 1 egg.
• 3 spring Chinese chives cut into 2.5 cm strips.
• 1 tablespoon ground roasted peanuts.
• 2 tablespoon Pad Thai sauce (down below).
• 1 teaspoon ground chilli.
• 2 tablespoon cooking oil.

Pad Thai sauce

• 2 tablespoon palm sugar.
• 2 tablespoon tamarind juice.
• 1 tablespoon fish sauce.
• 1 tablespoon tomato sauce.
• 1/2 tablespoon chilli sauce.

How to make Pad Thai Kung

1. Prepare the sauce by placing all ingredients in a pan over low heat and stir continuously until thickened. Set aside.
2. place pan over medium heat. Add oil and when hot, add tofu, shallot and sweetened radish. Stir and cook until tofu is lightly browned.
3. Add prawns and cook slightly. Add rice noodles and Pad Thai sauce onto noodles. Stir and cook until noodles are tender.
4. Push ingredients to one side of the pan. Add remaining oil to the empty side and crack in the egg. Gently break and scrape the egg and when set, combine with all ingredients and mix well.
5. Add bean sprouts and Chinese chives and cook until vegetables are slightly wilted.

Recipe tip: always serve with a slice of lime, ground roasted peanuts, sugar and ground chilli on the side. This way people can adjust the flavours to their liking.

The result of our Pad Thai recipe. Sorry for the quality, the lighting was really bad.

You can book your class with Miss Chel in her website and find more recipes in this post:

→ Thai food: Miss Chel’s thai cooking class in Phuket

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