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Pad Thai

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Pad Thai

Adapted from the Wikibooks Cookbook: Pad Thai

SKSouCrunch Kitchen·
Everything in this version is new:
  • +17 ingredients
  • +9 steps

Ingredients

added removed changed
  • Added: 225 g flat rice noodles
  • Sauce
    Added: 60 ml fish sauce
  • Added: 3 tbsp white or rice vinegar
  • Added: 75 ml tamarind juice
  • Added: 5 tbsp palm sugar or granulated sugar
  • Stir-fry
    Added: 4 tbsp vegetable oil
  • Added: 2 cloves garlic, chopped
  • Added: 1 tsp dried red chili flakes
  • Added: 225 g shrimp or chicken (or firm tofu), in bite-sized pieces
  • Added: 1 carrot, shredded
  • Added: ½ onion, thinly sliced
  • Added: 2 eggs
  • Added: 4 green onions, chopped
  • Added: 200 g bean sprouts
  • Added: 100 g unroasted peanuts, chopped
  • Added: Lime wedges, to serve(optional)
  • Added: Cilantro leaves, to serve(optional)

Method

added removed changed

  1. Added step 1:

    Soak the noodles in warm water for about 20 minutes, then drain. (Or pour boiling water over them and leave for 7 minutes.)

    20 min

  2. Added step 2:

    Mix the fish sauce, vinegar, tamarind juice and sugar in a small bowl.

    2 min

  3. Added step 3:

    Heat the oil in a wok over high heat and fry the garlic and chili flakes for a minute until the garlic starts to colour.

    1 min

  4. Added step 4:

    Add the shrimp, tofu or chicken and cook until browned and cooked through.

    7 min

  5. Added step 5:

    Add the carrot and onion and stir-fry until tender.

    3 min

  6. Added step 6:

    Add the drained noodles. Crack the eggs over them, let them set for a moment, then mix everything together.

    3 min

  7. Added step 7:

    Pour in the sauce, mix well and turn the heat down to medium.

    2 min

  8. Added step 8:

    Add the green onions and bean sprouts and stir-fry for 2 more minutes.

    2 min

  9. Added step 9:

    Pile onto plates and scatter over the peanuts. Add cilantro and a lime wedge if you like.

    1 min