Possibly one of the most recognised Thai foods abroad, pad Thai might not be the most widely consumed dish inside Thailand – we’d probably give that gong to somtum, a fiery papaya salad from the northeast – but it is nonetheless certainly a popular meal among Thais. Whereas abroad it is often found made with chicken, pork, beef and other meats in order to cater to foreign tastes, in authentic Thai cuisine it is almost always eaten simply with dried shrimps and tofu, and optionally a generous helping of fresh, shell-on prawns for an added taste of the sea.
Prep time: 10 Minutes Cook Time: 15 Minutes
Serves: 4-6 People Difficulty: Easy
- 1 packet pad Thai noodles (soak in cold water)
- 300g chicken breast sliced
- 200g hard tofu diced
- 1 eschalot (sliced)
- 1tbsp pickled radish
- 4 tbsp tamarind water
- 6 tbsp fish sauce
- 4 tbsp white sugar
- ½ bunch garlic chives (batons)
- 2 tbsp prawn floss
- 2 tbsp crushed peanuts
- 1 cup bean sprouts
- 3 eggs
- pinch knorr
- In a wok on medium fry chicken, tofu and eshalot until chicken cooked.
- Add eggs and slowly incorporate (don’t scramble the eggs you want nice chunks) turn off heat and starting with noodles add all ingredients.
- Back to full power and wok fry until noodle is just cooked through.
- Adjust seasoning if necessary.
- Serve with lime wedge, more crushed peanuts, sprouts and dried chilli flakes.