Pad Thai Noodles

Pad Thai 1

Pad Thai is one of Thailand’s most famous and popular of dishes. It is a personal favourite of mine, especially with a squeeze of fresh lime juice and crushed salty peanuts. Below, I have visually broken down the cooking process into steps, which you may find useful if you have never made Pad Thai before.

Start with the egg in a wok with a dessert spoon of vegetable oil on a medium heat.

Pad Thai 2

Mix the egg until frothy and bubbly to look a bit like scrambled egg.

Pad Thai 3

Add any meat or prawns at this stage.

Pad Thai 4

Once the meat is cooked, add the noodles and sauce. Like the Chinese Pork dish, we used rice noodles but Pad Thai tends to cook well with a slightly thicker cut, approx 5mm.

Pad Thai 5

The sauce for a Pad Thai dish tends to have three elements, salt, sour and sweet e.g. fish sauce or soy sauce, tamarind juice or vinegar and sugar. I personally feel that if you are making Pad Thai with a pre-made sauce rather than a combination of the aforementioned, the better ones contain little or no MSG (Monosodium glutamate, it is a salt flavouring added to some brands of crisps, snacks such as peanuts, and sauces etc). The reason I don’t like it is because I always have a sore throat for at least 24-hours afterwards and feel dehydrated.

Add the bean sprouts (bean shoots) and vegetables.

Pad Thai 6

Here I have used carrot and spring onion.

Pad Thai Last

Finally, add some or all of the following: dried chilli flakes, fresh coriander leaves, a wedge of lime and some salty peanuts (that have been slightly crushed. You can use a pestle and mortar, rolling pin or coffee grinder).

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