Fried rice noodles or Pad Thai

 

This dish, originally from the Central Plain, is a best of Thai street food, where it's prepared in few minutes and comes at a very cheap price. There are many variations for that dish, here're our favorites.

Serves 2 as a main course.

 

Pad Thai with sweet and sour chili sauce

 

2 tablespoons vegetable oil

50 g tofu, diced

200 g finely sliced meat or fresh shrimps

1 tablespoon sweet pickled radish, chopped

150 g rice-stick noodles

50 ml vegetable stock or chicken stock

1 tablespoon rice vinegar

1 egg, beaten

1 tablespoon dry shrimps

1 tablespoon roasted peanuts, crushed

50 g bean sprouts

2 tablespoons garlic chives, cut in 3 cm lengths

2 lime wedges

 

Sweet and sour chili sauce

3 dry spur chilies (deseeded)

5 shallots

4 garlic cloves

250 ml vegetable stock or chicken stock

3 tablespoons tamarind juice

2 tablespoons fish sauce

0.5 tablespoon soy sauce

0.5 tablespoon coconut sugar

 

Prepare the sauce

Blend until smooth : chilies, shallots, garlic cloves and stock

When the mixture is smooth, pour into a saucepan. Reduce the sauce over medium heat while adding the seasoning (tamarind, fish sauce, soy sauce and sugar). When the sauce has halved, taste to adjust the seasoning : the sauce should be salty and sweet with a touch of sourness.

 

Stir-fry Pad Thai

Heat the oil in a wok. Stir-fried tofu, meat or shrimps and radish for about 2 minutes. Remove from the pan. Reserve.

Cook noodles with stock + vinegar, stirring constantly, until the noodles have absorbed the liquid. Add the sweet and sour chili sauce and mix well until half of the sauce is absorbed. 

Add the reserved ingredients (tofu, meat or shrimps, radish) and mix well.

Push the mixture on one side of the pan and scramble the egg on the other side.

Add dry shrimps and peanuts. Mix well.

Place most of the bean sprouts and garlic chives on top of the noodles. Stir these through the noodles.

Transfer on a serving plate. 

Garnish with the rest of the bean sprouts and garlic chives + lime wedges.

 

"Fresh" Pad Thai

 

2 tablespoons vegetable oil

50 g tofu, diced

3 shallots, finely sliced

200 g sliced meat or fresh shrimps

1 tablespoon sweet pickled radish, chopped

150 g rice-stick noodles

125 g vegetable stock or chicken stock

1 tablespoon rice vinegar

2 tablespoons fish sauce

2 tablespoons tamarind juice

0.5 tablespoon coconut sugar

1 egg, beaten

1 tablespoon dry shrimps

1 tablespoon roasted peanuts, crushed

0.5 teaspoon chili powder

50 g bean sprouts

2 tablespoons garlic chives, cut in 3 cm lengths

2 lime wedges

 

Heat the oil in a large saucepan or wok. Stir-fried tofu, shallots, meat or shrimps and radish for about 2 minutes. Remove from the pan. Reserve.

Cook noodles with stock + vinegar, stirring constantly, until the noodles have absorbed the liquid. Add the reserved ingredients (tofu, shallots, meat/shrimps, radish) and the seasoning (fish sauce, tamarind, sugar) and mix well.

Push the mixture on one side of the pan and scramble the egg on the other side.

Add dry shrimps, peanuts and chili powder. Mix well.

Place most of the bean sprouts and garlic chives on top of the noodles. Stir these through the noodles.

Transfer on a serving plate.

Garnish with lime wedges and the rest of the bean sprouts and garlic chives.

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