Pad Thai (Thai Style Stir Fry Noodles)
Pad Thai means stir fried noodles and is a street food that became popular in Thailand in the 1930’s. It is not a spicy dish but it is one you can adjust to your taste.
Ingredients for 4-5 portions
- 150 grams Thai rice noodles (also called flat pad Thai noodles, cellophane or glass noodles)
- 1 cup cooked and cleaned shrimp/prawns (optional)
- 1 cup shredded or small pieces of uncooked chicken (optional)
- 1 cup firm Tofu chopped and pan fried (for vegetarians)
- ½ cup shallots or green onion bulbs finely chopped
- 1/4-1 tsp red Thai chillies finely chopped (this is optional)
- 8-10 cloves garlic, finely chopped
- 3/4 cup sprouted moong or bean sprouts
- 3-4 stalks Chinese chives, sliced in batons or use stems of green onions slivered
- 1/3 cup fresh coriander / cilantro
- ½ cup dry roasted unsalted peanuts, coarsely chopped
- 6 tablespoons oil for stir frying ( peanut, corn, soy, sunflower, or canola)
- 1/4 cup tablespoon water or vegetable stock or shrimp or chicken stock
- 1-2 eggs whisked (optional)
- Wedges of lime for serving
Pad Thai Sauce
Add this when the noodles are cooking. You can make it more sour or less sweet to your preferred taste.
Mix together and set aside:
- 6-8 tablespoons tamarind paste (available as Asian / Indian food stores)
- 1 cup shrimp or chicken stock or use water or vegetable stock
- 3-4 tablespoons fish sauce or soy sauce for vegetarians. Use fermented bamboo shoot paste or vegan fish sauce if you prefer
- 3 tablespoons date palm sugar or brown sugar (use sugar substitute if you prefer)
Method for noodles
Bring a large pot of water to a furious boil then remove from heat. Soak the rice noodles for 5-10 minutes until soft enough to eat, but still a little chewy-don’t over-cook them . Drain just before you are ready to add it to the sauce and spices.
While noodles are soaking work quickly. Warm a wok or large frying pan over medium high heat. Add 3 tbsp. vegetable oil and stir fry onions or shallots and garlic about one minute. Use large tongs as they help to toss noodles as well.
Add chicken and vegetables. Cook 2 minutes, stirring to make sure chicken cooks through. Add shrimp then add drained noodles and toss well. Taste the Pad Thai Sauce for sweetness and tartness- adjust to your taste by adding more tamarind or sugar. Slowly pour over noodles and toss vigorously. Add tofu or chicken and continue to toss. Cook until noodles begin to brown and get just a little crispy. Add more sauce, toss and taste.
Add the bean sprouts and chives and continue stir frying 1-2 more minutes. Remove from heat and taste, adding more Pad Thai sauce until desired taste is achieved.
Garnish with the coriander, green onion stalks and peanuts. Squeeze over with lime juice. Thai chili sauce can also be served on the side if desired.