Monday, October 24

Pad Thai

Patience required, iPhone photography
Easy to prepare, and takes less than ten minutes in the wok, this dish is a must try even for the novice cook.  Try to use a wok when cooking this dish because it gives that nice smoky flavor.

You'll need:
Patience required, iPhone photography.
3 Tablespoons Vegetable oil (although they prefer to use Soya Bean Oil here in Thailand)
4 cloves Garlic, chopped
6 pieces Prawns, peeled and deveined
70 grams Tofu, diced or sliced
1 Egg
3 Tablespoons Fish Sauce
1-2 Tablespoons White Sugar
1 cup warm Water (or add more as needed)
140 grams Rice Noodles (soaked in warm water for 2 minutes then drained)
1-2 Tablespoons Peanuts, ground
1 cup Bean Sprouts
2 sweet Spring Onions
1/2 Lime

In a hot wok with vegetable oil, saute the garlic and fry until fragrant.  Thai garlic is by far, one of the most aromatic varieties I've come across in my cooking.  Add the prawns and the tofu.  Then add the egg, scrambling it.  Immediately add the fish sauce and sugar and crank the heat up and using your cooking spoon, put all the ingredients on the top part of the wok.    Pour the water at the bottom of the wok and cook the rice noodles until it becomes soft.  Add the nuts, bean sprouts, spring onions, and the rest of the ingredients.  Switch off the heat once the noodles are dry.  Squeeze with lime.
Patience required, iPhone photography.
This is usually served with Fish Sauce, Vinegar, Chili, and Sugar -- all to taste.