PAD THAI: THE BEST THAI STREET FOOD
Pad Thai is a stir-fried Thai noodle with a sweet-savoury-sour sauce scattered with crushed peanuts. It is a dish commonly served as a street food and at most restaurants in Thailand as part of the country's cuisine. Here we share with you a simple Pad Thai recipe using every ingredients easily found in your kitchen.
- 100g of dry ricenoodles
- Boiling water to cover noodles
- 1 large shallot, finely diced
- 4 pcs ofgarlic cloves (chopped)
- 2 eggs, whisked with a generous 3-finger pinch salt
- 150 - 200g oftofu, chicken breast or peeled prawns
- Salt and pepper to taste
- 2 tbsp of oil
- 1 lime
- Fresh bean sprouts
- Chili flakes
- Roasted peanuts.
- Pad Thai Sauce:
- 3 tbsp offish sauce
- 3 tbsp ofsugar
- 3 tbsp oftamarind water
- 1 tsp ofsoy sauce
- Cook noodles by placingrice noodles in a shallow bowl and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain.
- Make the Pad Thai Sauce by whiskingfish sauce, tamarind water, sugar and soy sauce in a small bowl.
- After, prep and cook the proteinby peeling and season the shrimp with salt and pepper. Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat.
- Heat 2 tablespoon of oil in the wok over medium heat, add shallot-garlic and stir, cook until golden and fragrant.Then, make a well in the center of the wok, add the whisked eggs, scramble them and break them apart into little bits, letting them brown just little, and incorporate them into the shallots continuing to break them into small bits.
- Next, add the drained, semi-soft noodles and toss with the egg mixture, stirand fry constantly for 3-4 minutes, until noodles become soft and pliable.
- Once noodle is soft, add the Pad Thai Sauce and cook for another 1 minute. Then, add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
- Toss in the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes. Squeeze with the lime. Taste. Adjust salt, lime and sweetness to your liking by adding a pinch of salt, more lime or more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
Recipe inspired by Sylvia Fountaine from feastingathome.com