How to Make Pad Thai (Thai Fried Noodles)

Author: Lucy

Ingredients you'll need:

  • 1/2 a lime

  • 1 egg

  • 4 tsp Thai fish sauce

  • 3 cloves garlic

  • 1/2 teaspoon chilli powder (the ground dried kind)

  • Ground pepper

  • 1 shallot, mashed/minced

  • 2 tbsp sugar

  • 2 tbsp tamarind

  • 1/2 packet Thai rice noodles

  • 1/2 pound shrimp

  • 1/2 cup tofu

  • 1 cup green chinese chives

  • 2 tbsp peanuts

  • 1 cup bean sprouts

  • 1 tbsp chopped turnip

While you get the other ingredients ready to cook, start by soaking the noodles in lukewarm water, for about 5-10 minutes. Cut the tofu into matchsticks. The tofu should be the firmest you can find and should have the consistency of mozzarella cheese. Cut the Chinese chives into lengths of about 1 inch and keep a few un-chopped to use as garnish for the finished dish. Rinse the bean sprouts and again set a few aside for the garnish. Finally smash the garlic and the shallot and mix together.

A large wok is best for the dish but if you don't have one then a large pot will do. Put it onto very high heat and cook the oil until burning hot. First start with the peanuts and cook them until nicely toasted, then take them out of the wok and put them aside. Then add the shallot and garlic, plus the tofu. Cook them until golden brown then drain the noodles and add them to the wok. Keep stirring everything all the time to stop it sticking. Then add the tamarind, sugar, fish sauce, chilli powder and the turnip and keep on stirring. This is a stir-fry dish so do not stop stirring! Also the wok should be on the highest heat all this time and if it's not hot enough the mixture will become soggy. Push the mixture to one side and crack the egg into the wok. It should be hot enough to cook almost instantly - scramble the egg for just a few seconds until firm then mix it up with the rest of the contents of the wok.

Finally add the shrimp, bean sprouts and chives. Don't worry if the mixture is all tangled up, it is supposed to be like this! Keep cooking and stirring for a few more seconds to cook all the ingredients and then pour it out of the wok into the serving dish. Garnish it with the chives and beansprouts that you put aside and sprinkle the peanuts on top.

The dish is now ready to serve and it is up to the diners to add sugar, chili pepper, vinegar and fish sauce to suit their tastes.

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About the Author

Lucy owns a Thailand flower delivery company. She sends flowers and gifts in Bangkok, Phuket and all around Pattaya, Chonburi and other places in Thailand. Her mother was also a florist and taught her much of what she knows about flower arranging. Lucy loves all aspects of her job from sourcing the flowers in Bangkok flower market to arranging and delivering many of the flower arrangements herself. It always makes her happy to deliver that gift of love for her customers and too see the smile on the recipients face when she receives her flowers. When she is not running the business she loves to travel. She has a sister in Brisbane Australia who owns a Thai takeaway restaurant.

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