For thin noodles like rice vermicelli, the batter is spread thinly and steamed before being cut into delicate strands. Thicker rice noodles, such as pad Thai noodles, are made by spreading a slightly thicker batter onto a cloth and steaming it into a flexible sheet.
In the bustling streets of Thailand, one can find skilled hawkers who specialize in the art of Pad Thai. These dedicated culinary craftsmen create mouth-watering dishes, solely focusing on perfecting this iconic street food. With their sizzling woks and agile hands, they expertly stir-fry rice noodles, prawns, shrimp, chicken, or tofu, infusing them with an exquisite blend of tangy tamarind sauce, palm sugar, and fish sauce. Each plate is adorned with vibrant garnishes of crushed peanuts, fresh lime, and sprightly bean sprouts. These Pad Thai specialists have honed their skills through generations, delighting locals and tourists alike with their flavourful creations, capturing the essence of Thai street food culture.
A simple yet delicious Pad Thai, bringing a taste of Thai street food right into your kitchen. Enjoy the blend of sweet, tangy, and umami flavours in every bite!”
Simple Pad Thai
Ingredients
- 200 g flat rice noodles
- 2 tablespoons oil
- 2 cloves garlic minced
- 200 g prawns peeled and deveined
- 1 egg lightly beaten
- 1 cup bean sprouts
- 1 carrot julienned
- 3 green onions chopped
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 lime juiced
- Crushed peanuts for garnish
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Noodle Preparation: Soak the rice noodles in warm water for about 20 minutes until they are soft but not fully cooked. Drain and set aside.
- Sauce Mixture: In a small bowl, combine the tamarind paste, fish sauce, sugar, and lime juice. Stir until the sugar is dissolved and set aside.
- Cooking Prawns: Heat 1 tablespoon of oil in a wok over medium-high heat. Add the prawns and sauté until they turn pink and are cooked through. Remove the prawns and set them aside.
- Sautéing Aromatics: In the same wok, add the remaining oil and garlic. Sauté for about 30 seconds or until fragrant.
- Adding Egg: Push the garlic to one side of the wok, pour the beaten egg on the other side, and scramble it until set.
- Combining Noodles: Add the soaked noodles to the wok and pour the sauce mixture over them. Stir well to combine all the ingredients and cook until the noodles are tender.
- Mixing in Vegetables: Add the prawns back to the wok along with bean sprouts, carrot, and green onions. Toss everything together and cook for another 1-2 minutes.
- Garnishing: Serve the Pad Thai on a plate, garnish with crushed peanuts, fresh cilantro, and lime wedges on the side.
Nutrition
