Pad Thai or Phad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. This is quick to make and a favourite when home late from work. This is probably one of Thailand favourite dishes along with peanut chicken satay and Thai Green Curry. This recipe has a lovely selection of textures from the smooth noodle to the crunch of scallions. The addition of chillies make this a warm filling meal.
Pad Thai Tip:
Use thin strips of meat instead of seafood and add extra vegetables to vary the recipes. Hint: If using linguine Thai noodles soak for longer.
- 12 oz thin rice noodles 325 g
- 3 tbsp peanut or vegetable oil 45 ml
- 4 cloves garlic finely chopped
- 1 cup peeled shrimp roughly chopped, 250 ml
- 2 large eggs lightly beaten
- 3 tbsp fish sauce 45 ml
- 1 tbsp sugar 15 ml
- 2 cups mung bean sprouts 250 - 500 ml
- 2 large scallions 1 inch bits
- 1/4 cup roasted salted peanuts finely chopped, 60 - 125 ml
- 1/4 bunch cilantro chopped
- 3 whole limes wedges
- crushed red pepper flakes to taste
- Soak the noodles in enough water to cover generously for 1 hour.
- Drain thoroughly and toss with half the oil.
- Heat the remaining oil in a wok or large, non-stick skillet over high heat until the oil is almost smoking.
- Add the garlic and cook for 30 seconds.
- Add the shrimp and cook 30 seconds.
- Add the eggs and let sit for 10 to 15 seconds, until they begin to set.
- Stir to break up any large lumps. Add the fish sauce, sugar, and the drained noodles and stir to combine.
- Add the bean sprouts and green onion, reserving some of each for garnish, and stir to combine. Transfer to a serving platter.
- Garnish with the reserved bean sprouts and green onion, chopped peanuts, red pepper flakes, cilantro, and lime wedges.