Last Sunday my kitchen travelled to Bangkok and came back with the most popular and authentic street food from Thailand- Pad Thai. Even Thai street food vendors would be amazed to know that “pad Thai” has become a household word all over the world.
Couple weeks ago, I tried Pad Thai from an open air stall at the fireworks Festival held in Alexandra Palace and I found my inspiration for this post. The secret to Pad thai is in its harmonizing four tastes: sour, sweet, salty and spicy- just perfectly comforting for your weekend treat during chilly winter nights. So, here I’ve found myself home-cooking Pad Thai with you all, for a special weekend dinner treat.
You can’t wait for your inspiration, you have to go after it. This Pad thai food stall in a tuk tuk was my inspiration for cooking Pad Thai at home:) (Pad Thai food stall at Fireworks Festival, Alexandra Palace London)
Like the word “Thai” (which means free), Thai food cooking are never rigid in their approach. So be flexible in your interpretation of Pad Thai, particularly if you can’t find every ingredient. Sour, sweet, salty, and spicy can all be found in the basic preparation method, but it’s up to individual’s taste to get the balance just right.
Ingredients I Used:
100g dried rice stick noodles
3 tbsp vegetable oil
2 eggs, lightly beaten
2 garlic cloves, smashed
200g small fresh prawns, peeled
100g bean sprouts, rinsed
2 onions, chopped
3 tbsp Thai fish sauce (nam pla)
1 tbsp tomato ketchup
2 tbsp lime juice
½ tsp dried chilli flakes or cayenne (See above how I made chilli flakes at home from whole red chillies)
1 tbsp palm or brown sugar
2 tbsp roasted peanuts, lightly crushed
Few Chives sprigs
1 lime, quartered
Let Us Cook Now
Preparation method (How I cooked)
Cover the noodles with boiling water and leave for 15 minutes or until al dente.
Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking.
To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside.
To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside.
In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat.
To serve, scatter with crushed peanuts, coriander leaves, sprigs of Chives and quartered limes.
Bon appétit and have a good weekend!
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