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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 reserved shrimp 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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