Pad Thai is perhaps one of the most famous Thai dishes. It was also the very first dish I ate when I started my journey in Thailand. In Thailand, there’s almost on every corner of the street a street food place that sells Pad Thai.
During my cooking classes in Chiang Mai I also learned how to make this dish, along with the delicious Tom Kha soup. It’s a super simple and very tasty Thai recipe. Pad Thai is usually eaten with chicken and tofu, but shrimp is also a popular variety.
Pad Thai Recipe
Ingredients (for 1 portion)
- 1 clove of garlic
- 1 small onion
- 50-100 grams of chicken fillet in cubes
- 50-100 grams of tofu in cubes
- 1 egg
- 50 grams of bean sprouts
- 1 block of flat rice noodles
- peanuts
- chives
- chili flakes
- wedge of lime
For the Pad Thai sauce
- 1 tbsp tamarind paste
- 1 tbsp oyster sauce
- 2 tbsp palm sugar (or brown sugar)
- 1.5 tbsp fish sauce
Instructions Pad Thai
First, start making the Pad Thai sauce. For this you mix all ingredients together in a bowl. Then you can also start cooking the rice noodles according to the packaging and rinse with cold water. Set aside for later use, but don’t leave them too long to prevent the noodles from sticking together.
Then fry the finely chopped garlic and chopped onion in a wok pan over medium heat. Then add the chicken breast and bake on all sides. Also add the cubes of tofu.
Spoon everything to the side of the pan, turn the heat to high and add a little more oil if necessary. Crack an egg in the pan and stir-fry it with the rest.
Then fry the bean sprouts for a while and also add the rice noodles. Pour in the sauce and toss well. Add some salt or more sauce as desired.
Finally, put everything on a plate and sprinkle with finely chopped peanuts, chives and chili flakes. Garnish with a wedge of lime.
