Pad Thai, Thailand’s Street Food Classic

Method

1. 1

   Prepare the noodles Soak the rice noodles in warm water according to the instructions on the package. They should be flexible but still slightly firm, as they will finish cooking in the wok. Drain them thoroughly and set aside.

2. 2

   Prepare the sauce Mix the tamarind paste, fish sauce, soy sauce, sugar and chilli together in a small bowl. Taste and adjust the seasoning if necessary. The sauce should have a good balance of sweet, salty, sour and spicy flavours.

3. 3

   Prepare the ingredients Finely chop the shallot and garlic. Cut the carrot into thin strips and slice the spring onions. Prepare your chosen protein. If using shrimp, clean and devein them. If using chicken or pork, cut it into thin strips. If using tofu, cut it into small cubes.

4. 4

   Cook the protein Heat a little vegetable oil in a large wok or frying pan over high heat. Add your chosen protein and stir-fry until almost cooked through. Remove it from the pan and set aside.

5. 5

   Cook the aromatics Add a little more oil if necessary. Add the shallot and garlic and stir-fry for around 30 seconds, until fragrant.

6. 6

   Cook the eggs Push the aromatics to one side of the wok and crack the eggs into the empty space. Scramble them lightly and allow them to cook for a few seconds before mixing them with the aromatics.

7. 7

   Add the noodles and sauce Add the drained rice noodles and pour the Pad Thai sauce over them. Toss everything together over high heat for 2–3 minutes, allowing the noodles to absorb the sauce.

8. 8

   Add the protein and vegetables Return the cooked protein to the wok. Add the carrot, bean sprouts and most of the spring onions. Toss everything together until hot and the noodles are fully cooked but still slightly chewy.

9. 9

   Finish the Pad Thai Remove from the heat and add some crushed roasted peanuts and fresh cilantro.

10. 10

    Serve Divide the Pad Thai between plates and finish with extra crushed peanuts, fresh cilantro and lime wedges. Serve with fresh cucumber slices on the side for a cool and crunchy contrast to the warm noodles. Squeeze fresh lime over the Pad Thai just before eating and enjoy immediately.