Ingredients Jump to Instructions ↓

  1. 8 ounces rice vermicelli

  2. style of Thai noodles or indeed any rice noodles

  3. will do). These should be soaked for a short while

  4. 30 minutes to an hour, depending on the

  5. brand of noodles) until soft.

  6. 5-6 cloves of garlic, finely chopped.

  7. 2 tablespoon chopped shallots

  8. quarter cup dried shrimp (these should be rolled, or roughly pounded in a mortar and pestle to break them up)

  9. quarter cup fish sauce

  10. quarter cup palm sugar

  11. 2-3 tablespoon tamarind juice

  12. 2-3 tablespoon chopped, pickled radish (mooli)

  13. 1 medium egg, beaten

  14. quarter cup chopped chives

  15. half cup roasted peanuts, very coarsely broken up.

  16. one cup bean sprouts

  17. protein ingredient - this can be half a cup of fried tofu that has been

  18. marinated in dark sweet soy, or an equivalent amount of coarsely chopped

  19. pork or chicken.

  20. Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing colour. Add the

  21. remaining ingredients except the egg and the bean sprouts, and stir fry

  22. until the protein ingredient is nearly cooked. Continuing to stir with

  23. one hand, slowly "drizzle" in the beaten egg to form a fine ribbon fo

  24. cooked egg (if you con't feel confident with this make an egg crepe

  25. separately, and then roll it up and slice it into quarter inch wide

  26. pieces, which you add to the mix at this point). Finely add the bean

  27. sprouts and cook for no more than another 30 seconds. Remove from the

  28. pan to a serving platter.

  29. Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a

  30. tablespoon of fish sauce, and use this to marinade half a cup of

  31. uncooked bean sprouts, half a cup of chopped chives, and half a cup of

  32. very coarsely ground roasted peanuts. Sprinkle this mixture on the

  33. cooked pad thai. Cut several limes into segments and also slice up some

  34. cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.

  35. You can also sprinkle a quarter of a sliced up banana flower and some

  36. Indian Pennywort leaves over the top as edible decoration.

  37. pad thai is served as above, but Thais add copious amounts of the four

  38. basic condiments (chilis in fish sauce, ground dried red chili, sugar

  39. and crushed peanuts) at the table, to suit their individual

  40. predilictions.

  41. Pad Thai is often called the signature dish of Thai cuisine. There are

  42. several regional variations, indeed it has been said that Thailand has a

  43. different curry for every day of the year, but a different pad thai for every cook in Thailand! This is my wife's variation. This variation uses a small amount of khao koor (powdered fried rice),

  44. which occurs as an ingredient in several other Thai recipes. You can

  45. make a small amount and keep it almost indefinitely in a well stoppered

  46. jar.

  47. Khao Koor: get a medium sized wok fairly hot, and add a couple of

  48. tablespoons of uncooked rice, and keep in movement until the rice starts

  49. to turn golden brown. Remove from the heat and allow to cool. Grind to a

  50. fairly coarse powder in a spice mill (a pepper mill works quite well),

  51. or a mortar and pestle. (I find that a coffee grinder doesn't really do

  52. the job as it tends to grind too fine - the powder should retain some

  53. "texture").

  54. You also need a cup of dry roasted, unsalted peanuts. We roast them in

  55. their shells on a charcoal brazier, but you can do it just as well in an

  56. oven, or even in a skillet... However they should be freshly roasted to

  57. bring out the full flavour for this dish.


Send feedback