Pad Thai Noodles
This Pad Thai recipe is a classic Thai noodle stir-fry with shrimp or chicken, bean sprouts, and a tangy tamarind sauce, perfect for a quick and satisfying meal.
Equipment
- 1 Wok or Large skillet
- 1 Mixing Bowl for the sauce
- 1 Tray for hydrating the rice noodles
- 1 Tongs
- 1 Chefs Knife
- 1 Cutting Board
Ingredients
- 200 grams Rice noodles 5 mm width preferred
- 2 tbsp Taramind Paste (Check that it's from Thailand and not from India).
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar or regular sugar
- 1 tbsp Dried shrimp chopped
- 2 tbsp Vegetable Oil
- 200 gram Shrimp or Chicken (shrimps needs to be peeled and deveined)
- 2 whole Eggs lightly beaten
- 100 grams Beansprouts
- 2 whole Spring onions chopped
- 1 handful Peanuts crushed
- 4 wedges Lime (from 1 lime) for serving
- 1 tbsp Chili flakes for serving
Instructions
- Soak rice noodles in warm (not boiling) water for 20 minutes or until soft. Drain and set aside.
- Mix tamarind paste, fish sauce, and sugar in a small bowl.
- Heat oil in a wok over medium-high heat. Add dried shrimp and cook it for 1 minute. Add shrimp or chicken and cook until done. Set aside.
- In the same wok, add eggs and scramble lightly. Set aside when done.
- Add the soaked noodles, green onions and tamarind mixture to the wok. Stir-fry for 2-3 minutes.
- Toss in bean sprouts, cooked shrimp or chicken. Stir well.
- Serve hot, garnished with peanuts, chili flakes and lime wedges.