Pad Thai is a Thai stir-fried dish with rice noodles, shrimp, chicken, fried tofu and eggs.
It is topped with crushed peanuts and served with fresh chives, lime wedges, condiments such as sugar, fish sauce and chilli powder on the side.
The noodles are cooked over high heat in a wok with a sweet, savoury, sour and spicy Pad Thai sauce. They are a popular street food in Thailand and are sold by many street vendors.
Pad Thai is available in most Thai restaurants in Malaysia.
Ingredients for noodles
- 120g pack of flat rice noodles
- 2 tablespoons oil
- 1 clove garlic, finely minced
- 120g of medium-sized shrimp, shelled and de-veined
- 60g of fried firm tofu, cut into slices
- 1 large egg
- 60-180g of bean sprouts
- 30g of Chinese chives or scallions, cut into 5cm lengths
- 2 tablespoons of crushed peanuts
- Lime wedges
Ingredients for seasoning
- 1 1/2 tablespoons of fish sauce
- 1 1/2 tablespoons of sugar
- 2 tablespoons of water
- 1 tablespoon of rice vinegar
- 1/2 teaspoon of chilli powder or more to taste
- Boil dry rice noodles until soft and chewy but not mushy. Rinse boiled noodles in cold running water.
- Thoroughly mix all ingredients for the seasoning in a small bowl. Once sugar crystals have completely dissolved, set aside mixture.
- Warm a skillet over high heat and add oil. As soon as the oil is heated, add garlic into the skillet and start stirring until garlic aroma rises.
- Add shrimp and tofu pieces and continue stirring. As soon as shrimp changes colour, add noodles into the skillet and stir continuously, for about 30 seconds.
- Use a spatula to push the noodles to one side, and crack an egg on the empty side of the skillet.
- Use the spatula to break up the egg yolk and blend with the egg white. Let it cook for about 30 seconds.
- Combine the egg and the noodles, then add the seasoning mixture. Stir well.
- Next, add bean sprouts and chives and continue stirring. As soon as bean sprouts are cooked, toss in the crushed peanuts and continue stirring.
- Turn off the heat and serve the Pad Thai immediately with lime wedges.
This article first appeared in rasamalaysia.com
Low Bee Yinn is a food blogger and cookbook author.