Pad Thai noodles
- Yield : 2
- Servings : 2 plates
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
Pad Thai noodles
Pad Thai noodles area Thai classic and surprisingly not so difficult to make. Like a lot of Thai dishes it has a great balance of sweet, sour, spicy and savory flavours.
- 200 grams dried thick rice noodles
- 2 teaspoon vegetable oil
- Half cup of green onions cut into rings
- half a cup of chopped roasted peanuts
- Half a cup of bean sprouts
- 1 tablespoon fish sauce
- 1 teaspoon of chilli flakes
- 1 tabelspoon Palm sugar
- 2 tablespoon lime juice
- 2 cloves of garlic finely chopped
- 1 tablespoon minced shallots
- Half a red pepper cut into small chunks
Bring to boil 2 liters of water. Once the water boils, take it off the heat and soak the rice noodles in it for 4-5 minutes. Do not soak them for longer as they will break up. Remove, drain and spread on a pan.
Chop up the spring onion into rounds or 1 inch pieces. Roast the peanuts in a teaspoon of oil till they glisten and are light brown. Finely chop the shallots and the garlic.
Take all the ingredients of the seasoning sauce and mix it together. Take2 eggs and beat them up with a whisk. Add some salt for seasoning and scramble them in a wok. Break the eggs apart as they cook and once done set aside.
Now we are ready to make the stir fry noodles. In a wok, heat up 2 teaspoons of vegetable oil. Add garlic and shallots. Fry until fragrant. Add red peppers, bean sprout and stir fry. Add noodles and the seasoning on top of it. Add some chicken stock if the noodles do not mix. Stir fry and dress with the peanuts and spring onions and serve hot. Taste before serving adjust the flavor to your preference.
Bangkok Thai Cooking Academy
1.You can vary the chilli flakes and tamarind paste to change the spicy and tangy flavour on the noodles.
2. Other crunchy green and coloured vegetables can also be used in this stir fry.