Delicious pad thai recipe
“Pad Thai” means “Fried in the Thai Style”. This is a quick, healthy and authentic recipe that will get you frying in the Thai style.
Preparation time: 20 minutes
Cooking time: 10 minutes
- 250g dried rice noodles
- 3 tablespoons vegetable oil
- 3 eggs, lightly beaten
- 2 cloves garlic, chopped
- 1 tablespoon grated fresh ginger
- 250g chicken or pork mince
- 180g firm tofu, sliced into batons
- 2 spring onions, thinly sliced diagonally
- 30g fresh coriander leaves
- 90g bean sprouts, trimmed
- 2 tablespoons unsalted roasted peanuts, roughly chopped
- 1 small red chilli, thinly sliced (optional)
- Lemon wedges, to serve
- 3 tablespoons fish sauce
- 3 tablespoons tomato sauce
- 2 tablespoons lemon juice
- 2 tablespoons mild chilli sauce
- 3 tablespoons soft brown sugar
1. Put the noodles in a heatproof bowl, cover with boiling water and soak for 4–5 minutes, or until soft. Do not soak for longer or they may fall apart when stir-frying. Drain well.
2. Heat 1 tablespoon of the oil in a wok or large frying pan over a medium heat. Pour the egg into the pan, swirling to make a thin omelette, then cook on one side for 2 minutes, or until almost cooked. Gently roll up the omelette and place on a board. When cool enough to handle, thinly slice across the width of the roll, then set aside.
3. To make the sauce, combine all the ingredients in a bowl, then set aside.
4. Heat the remaining oil in the wok, add the garlic and ginger and toss for 30 seconds, or until fragrant. Add the chicken or pork, breaking up any lumps, and cook for 4–5 minutes, or until the meat is cooked and slightly browned. Add the noodles, tofu and strips of egg and gently toss for 1 minute before adding the sauce and spring onions and heating through.
5. Turn the noodles onto a platter and sprinkle with the coriander, bean sprouts, peanuts and chilli (if using). Serve hot, with the lemon wedges.