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Pad
Thai is one of Thailand's most popular and well-known dishes.
Soft rice noodles are wok-fried with shrimp and eggs, tossed
with traditional Thai seasonings, scallions and bean sprouts,
then garnished with roasted peanuts and cilantro to serve.
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| 6½
oz (200g) dried rice
stick noodles |
| 3
tablespoons fish sauce |
| 1
tablespoon soy
sauce |
| 3
tablespoons lime juice |
| 2
teaspoons brown sugar |
| 3
tablespoons canola or peanut oil |
| 12
uncooked shrimp (prawns)—peeled and deveined (tail
left intact) |
| 3
cloves garlic—finely
chopped |
| 1
small fresh red chili—deseeded and finely sliced |
| 2
eggs—lightly beaten |
| 2
scallions (spring onions)—finely sliced on the diagonal |
| 3
cups bean sprouts |
| 3
tablespoons crushed roasted peanuts |
| 3
tablespoons fresh cilantro (coriander) leaves |
| Fresh
lime wedges to garnish |
SOAK
the noodles in boiling water for 10 minutes, rinse under cold
water and drain well. MIX together the fish sauce, soy sauce,
lime juice and brown sugar in a small bowl until well combined.
HEAT a wok over a high temperature until very hot. ADD 1 tablespoon
of oil and stir-fry the shrimp for 1½ to 2 minutes until
just cooked and pink. REMOVE the shrimp from the wok and set
aside on a plate. HEAT the remaining 2 tablespoons of oil in
the hot wok and stir-fry the garlic and chili for 30 seconds.
ADD the drained noodles and stir-fry 30 seconds. PUSH the noodles
to the side of the wok, add the eggs and cook until they start
to set then stir through the noodles. ADD the sauce mixture
and stir-fry 30 seconds. REMOVE from the heat and toss through
the scallions, bean sprouts, and 2 tablespoons each of peanuts
and cilantro leaves until thoroughly combined (being careful
not to break up the noodles). SERVE on plates garnished with
the reserved peanuts and cilantro leaves on top and lime wedges
on the side for squeezing.
Variation:
Replace the shrimp with chicken or tofu.
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