Pad Thai

Phat_Thai_kung_Chang_Khien_street_stallI’ve been lazy lately, making pad thai with the organic pad thai sauce I bought. But if you want to cook it from scratch, here’s how!

Pad thai was originally invented to get rid of the Chinese influence of wheat noodles. They didn’t stir fry very well, so rice, being the main export of Thailand, was converted into noodles and a new dish was born!

Serves two.

You will need:

  • 100 grams rice noodles and water for soaking
  • 100 grams chicken or tofu
  • 1 egg
  • 2 tsp chopped garlic
  • 2 tsp chopped shallot
  • 2 tsp dried shrimp (optional)
  • 1/2 cup bean sprouts
  • 1/4 cup shredded carrots
  • 1/4 chopped spring onions
  • 3/4 cup water
  • 2 tbsp oil
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp palm sugar
  • 1 tbsp chili sauce
  • 3 tbsp tamarind juice (substitute rice vinegar)
  • 1 tbsp roasted peanuts
  • slice of lime for garnish


  1. Soak the rice noodles in some water before you start.
  2. Heat the oil in a wok over low heat. Add the garlic and firm tofu. Stir fry until the tofu becomes golden and a little crispy on the outside.
  3. Add the dried shrimp and stir fry for a minute. Then push everything to one side.
  4. Drain the rice noodles and add to the wok. Add in the water and stir fry until the noodles become soft, then add the seasoning, bean sprouts, carrots, spring onions etc. Leave out the peanuts and lime for later.
  5. After stir frying for a couple minutes, push everything to the side and add in the other tbsp of oil. Crack the egg and let it spread out across the bottom of the pan. Flip it over and let it cook, then start breaking it up into smaller pieces.
  6. Mix everything together now, turn off the heat and serve. Add the roasted peanuts on top, or on the side, with a slice of lime. As in the picture you can also serve chili powder, beansprouts and spring onions on the side as a garnish. Your choice!

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