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Get yourself in the moodOne the easiest and much loved Thai dishes is the unsurpassable Pad Thai. There are countless variations of recipes for Pad Thai, the place to start learning and comparing is the classic restaurant-style Pad Thai recipe. Even here there is plenty of room for experimentation and customization, but why not give the old reliable version here a try?Small details don't matter much, for example if you prefer chicken or shrimp, but try to get authentic ingredients and use the flavours that make it taste right. Here's our basic formula for making Pad Thai for four people. Larger quantities are not typically prepared. Indeed it is usually the case in Thailand for cooks to prepare just a single serving at a time while a hungry patron waits. |
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Enough Thai rice noodles for 4 (medium thickness) 2 Medium eggs 4 Teaspoons fish sauce 2 Tablespoons tamarind 3 Cloves garlic, minced 1 Shallot, chopped 1 Cup bean sprouts 2 Tablespoons vegetable oil ¼ Pound tiger prawns, whole 1 Chicken breast, sliced 2 Tablespoons brown sugar 2 Tablespoons crushed peanuts Juice from ½ a lime |
| Instructions • Soak the noodles in warm water for 15 minutes or until soft • Preheat your wok on high heat • Add one tablespoon of oil and the shrimp for one minute or until barely cooked • Remove prawns and add chicken - again leave just until barely cooked • Add rest of oil, add the garlic and wait until it starts to brown • Add noodles and stir for 30 seconds • Push noodles to the side, add eggs - cook until they start to solidify • Mix together with noodles and add the fish sauce, shallots, brown sugar and tamarind • Stir for 30 more seconds so ingredients come together • Add bean sprouts and keep stiring • Remove from heat, and plate quickly • Sprinkle on lime juice, and garnish with tiger prawns and crushed peanuts |  |
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