Pad Thai Noodles

Pad Thai Noodles

1 tbsp dried shrimps

100g (4oz) roasted peanuts

175g (6oz) flat rice noodles

Juice of 2 limes

1 tbsp palm sugar or light muscovado sugar

2 tsps rice vinegar

2 tsps dark soy sauce

3 tbsps Thai fish sauce (nam pla)

1--2 red bird's-eye chillies, finely sliced

3 tbsps peanut oil

2 skinless chicken breast fillets, thinly sliced

2 eggs, beaten

2 shallots, peeled and finely sliced

2 garlic cloves, peeled and finely chopped

200g (7oz) beansprouts

4 spring onions, trimmed and thinly sliced

2 tbsps roughly chopped coriander, plus sprigs of coriander, to garnish

Lime wedges, to serve

The best Pad Thai I ever ate was while sitting in a rickety chair on a Bangkok pavement. The aroma of all the wonderful ingredients was sensational and the flavour just blew me away. Here's my version. Serves four.

1 Place the shrimps in a small bowl, cover with boiling water and allow to soak for 10 minutes. Blend the roasted peanuts in a mini food processor or roughly grind them using a pestle and mortar.

2Cook the noodles in a saucepan of boiling water according to the packet instructions then drain well. Mix the lime juice, sugar, rice vinegar, soy sauce, Thai fish sauce and chillies together in a small bowl, stirring to dissolve the sugar, and set aside.

3Heat two tablespoons of oil in a wok until very hot, then stir-fry the chicken for six to eight minutes until cooked through and just turning golden. Remove from the pan and cover loosely with foil to keep warm. Pour in the beaten eggs and quickly swirl the wok so that the egg sticks to the sides in a thin layer. Leave for about 30 seconds until the egg is just set, then break into small pieces with a wooden spoon. Remove and set aside with the chicken.

4Wipe the wok with kitchen paper and return it to a medium heat, adding the remaining tablespoon of oil. Stir-fry the shallots and garlic for two to three minutes until softened and just beginning to brown. Drain the dried shrimps and add them to the wok, stir-frying for 30 seconds. Pour the lime juice mixture into the wok and simmer for one to two minutes until it has reduced and thickened slightly.

5Add the noodles, beansprouts, spring onions and coriander to the wok, toss for one minute to wilt the beansprouts, then return the cooked chicken and egg to the pan and toss everything to combine.

Serve the Pad Thai noodles in warmed bowls, garnish with sprigs of coriander and place the lime wedges and a little pile of the ground peanuts to one side.

Pad Thai Noodles with Tofu

The key to making great pad Thai noodles is twofold. First, you will need to have all the ingredients for the dish prepped before you begin the cooking process because the cooking process is very speedy. Second, you will want to stir fry this dish very quickly, being sure not to overcook the noodles.

Pad Thai Sauce
Ingredients You Will Need:
1/3 cup fish sauce
¼ cup white granulated sugar
1/3 cup tamarind pulp (premade)
½ teaspoon Thai chili powder

Combine these ingredients in a food processor and process thoroughly. Set the sauce aside for use while making the pad Thai with tofu.

Authentic Pad Thai Noodles with Tofu Recipe
Ingredients You Will Need:
1 pound tofu
1 egg yolk, beaten
¼ cup cooking oil of your choice
Pad Thai noodles, 1 package
1 teaspoon minced garlic
1 teaspoon minced ginger root
1 egg
1 cup shredded carrots
1 cup bean sprouts

Press the tofu between two towels for a half hour to let tofu drain. Cut the tofu into one inch by one inch cubes. Dip tofu into a beaten egg yolk, then into flour so tofu is coated well. Set aside.

In a sauce pan, boil water. Add pad Thai noodles to the pot of boiling water and cook for three minutes. Drain noodles and run under cold water to prevent further cooking. You want the noodles only slightly cooked, very al dente.

Heat your wok with the quarter cup of cooking oil in it until it is smoking hot. Throw in the garlic and ginger root and stir fry quickly for one minute. Add the tofu and a couple tablespoons of your pad Thai sauce and toss in wok for three to four minutes, allowing tofu to brown on every side. Add noodles and toss for two minutes. Crack the egg right into the middle of the wok. Let it sit for one minute, then toss vigorously. Add the carrots and bean sprouts and toss for one minute more. Now add remainder of sauce, mix thoroughly, and remove from heat. Serve immediately with generous servings of lime wedges, crushed peanuts or fresh cilantro sprigs. This dish is fabulous with a Riesling or a glass of champagne.

Pad Thai Shrimp Rice Noodles

Single Serving Ingredient List:
3/8 C. Pad Thai Sauce (See sauce mix below)
4 oz. Shrimp, shelled & de-veined, marinated
6 oz. Rice sticks (re-hydrated) (2 C.)
1 oz. Red onions, sliced 1/4" (1/4 C.)
1 oz. Thai basil, sliced (or sweet basil)
3 oz. Bean sprouts, fresh (2 C.)
1 oz. Green onions, slant cut 2"
1 Tbsp. Peanut, roasted, crushed
1 Tbsp. Cilantro, chopped
.6 oz. Corn oil (2 Tbsp.)
Garnish with lime wedge

Pad Thai shrimp rice noodle ingredients


1.Soak rice sticks in warm water about an hour until softened. Rinse and drain then add 1 Tbsp. oil to each 2 lbs. of noodles to prevent clumping. Cover and refrigerate.
2.See instructions above for mixing Pad Thai Sauce and marinating shrimp.
3.Add 2 Tbsp. oil to hot griddle or wok and sear shrimp for 1 minute, then add onions. Sauté 30 seconds, add rice sticks, then wine or broth. Cover and let rice sticks steam 1-2 minutes until noodles become translucent.
4.Add Pad Thai sauce, basil, and ¾ of the bean sprouts (save some for garnish) toss until steaming hot.
5.Add green onions (save a few pieces for garnish) toss well and remove.
6.Garnish with remaining green onions, bean sprouts, crushed peanuts, cilantro and a lime wedge.