Fried Pad Thai noodles

What is Pad Thai?

Pad thai, phat thai or phad thai are fried rice noodles in Thailand commonly sold on the street and can definitely be classified as Thailand's national dish. Pad thai is made from rice noodles with a little tapioca flour mixed in, stir-fried with eggs and chopped firm tofu, seasoned with tamarind juice, fish sauce, dried shrimp, garlic or shallots, red chilli and palm sugar and served with lime wedges and often chopped roasted peanuts. It may also contain other vegetables such as bean sprouts, chives, pickled radishes, turnips and banana flowers. It may contain fresh prawns, crab, octopus, chicken, fish or other meats. Many ingredients are served on the side such as spices, red chili peppers, lime slices, roasted peanuts, bean sprouts, spring onions and other various fresh vegetables. Vegetarian versions can substitute soy sauce for the fish sauce and omit the prawns altogether. Everything is fried in a wok.

Pad Thai recipe

Ingredients

125 g rice noodles

Sauce

1 and 1/2 tbsp tamarind puree or paste to taste

3 tablespoons brown sugar

2 tablespoons fish sauce

1 and 1/2 tablespoons oyster sauce

Ingredients for wok frying

2-3 tablespoons vegetable or rapeseed oil

1/2 sliced onion (brown, yellow)

2 garlic cloves finely chopped

150 g chicken breasts (or thighs), sliced thinly

2 eggs, lightly beaten

1 and 1/2 cups kidney beans

1/2 cup hard tofu cut into 3 cm pieces

1/4 cup garlic chives cut into 3 cm pieces

1/4 cup finely chopped peanuts

Side dish

-Sliced limes- must be

-Milled chili powder or cayenne pepper (optional)

-More string beans

Procedure

Place the noodles in a large bowl and cover with a reasonable amount of boiling water. Soak as directed, then drain in a colander and rinse quickly under cold water. Do not let them sit for more than 5-10 minutes.

In a small bowl, prepare the sauce. Combine the ingredients for the sauce and mix well.

Heat 2 tablespoons of oil in a large non-stick frying pan, preferably a well-fired wok. Add the garlic and onion and sauté for 30 seconds.

Add the chicken and fry for 1 1/2 minutes until it is mostly done.

Line everything up on one side of the pan, pour the eggs on the other side and stir-fry. Then stir them into the chicken. If the pan is too dry add a little extra oil.

Add the bean sprouts, tofu, noodles and then the sauce.

Stir gently for about 1.5 minutes until the sauce is absorbed into the noodles.

Add the garlic chives and half the peanuts. Stir quickly and then remove from the heat.

Serve immediately, topped with the remaining peanuts, limes or a sprinkling of chilli and a handful more bean sprouts. Squeeze lime juice to taste before eating.

Tips

Suitable rice noodles are around 3mm thick. 125g of noodles is just right, they will get bigger when soaked.
Tamarind is the heart of Pad Thai. The authentic version uses fresh tamarind which needs to be processed. Using processed tamarind in paste form makes it much easier. It is sold as tamarind puree, concentrate or paste.
Garlic chives look like blades of grass and taste like garlic. If you can't find them, substitute chopped shallots.
A well-fired wok is always best but of course you can use any non-stick pan in a pinch.
Anyone who doesn't like fish sauce can substitute it with soy sauce or another to taste. There are plenty of local variations of Pad Thai so you can certainly improvise.
Most often Pad Thai is made with prawns but other meats, seafood or fish can also be used.
If you don't dare to make the sauce you can use ready-made ones with which your Pad Thai will be a breeze.