Pad Thai
- Replies 3
This recipe is both my son and daughters favourite and is very easy to make
Prep time 20 minutes Cooking time 10 minutes
Serves 2 to 3 people
1 tbsp tomato sauce, 2 tbsp brown sugar, 2 tbsp fish sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce*, 2 tbsp rice vinegar (or 1 tbsp white vinegar). mix together
NOTE 2.
Tamarind is the heart and soul of Pad Thai. The authentic version starts with tamarind pulp which needs to be soaked then strained. Puree is sold in a jar at supermarkets (Asian section), far easier! It’s a scoopable soft paste
It can be labelled as Tamarind Puree or Paste (not to be confused with Tamarind concentrate which is stronger – use about 1/3 of the amount if you have this). In Australia it’s sold at Woolies, Coles, Harris Farms (Asian section) as well as Asian stores
NOTE 3
Prep time 20 minutes Cooking time 10 minutes
Serves 2 to 3 people
Ingredients
- 125 g Chang’s Pad Thai dried rice sticks
SAUCE:
- 1 1/2 tbsp tamarind puree , NOT concentrate ( available in Woolies n coles ) if you cant find it you can substitute it with tomato sauce, see note 1 below
- 3 tbsp (packed) brown sugar
- 2 tbsp fish sauce available coles / woolies
- 1 1/2 tbsp oyster sauce
STIR FRY:
- 2 – 3 tbsp vegetable oil
- 1/2 onion , sliced (brown, yellow)
- 2 garlic cloves , finely chopped
- 150 g chicken breast (or thigh) , thinly sliced
- 2 eggs , lightly whisked
- 1 1/2 cups of beansprouts
- 1/2 cup firm tofu, cut into 3cm batons see note 3
- 1/4 cup chives or garlic chives , cut into 3cm pieces
- 1/4 cup finely chopped peanuts
FOR SERVING
- Lime wedges (essential)
- Ground chilli or cayenne pepper (optional)
- More beansprouts
Method
- Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don’t leave them sitting around for more than 5 – 10 minutes.
- Mix Sauce in small bowl.
- Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook for 1 1/2 minutes until mostly cooked through.
- Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
- Add bean sprouts, tofu, noodles then Sauce.
- Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
- Add chives and half the peanuts. Toss through quickly then remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.
1 tbsp tomato sauce, 2 tbsp brown sugar, 2 tbsp fish sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce*, 2 tbsp rice vinegar (or 1 tbsp white vinegar). mix together
NOTE 2.
Tamarind is the heart and soul of Pad Thai. The authentic version starts with tamarind pulp which needs to be soaked then strained. Puree is sold in a jar at supermarkets (Asian section), far easier! It’s a scoopable soft paste
It can be labelled as Tamarind Puree or Paste (not to be confused with Tamarind concentrate which is stronger – use about 1/3 of the amount if you have this). In Australia it’s sold at Woolies, Coles, Harris Farms (Asian section) as well as Asian stores
NOTE 3
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