Pad Thai is a stir fry noodle with fish sauce, chicken or prawns,
lime juice, tamarind paste and vegetables, very famous as a street food
in Thailand and is served with Thai condiments (crushed peanuts, chives,
pickled turnip, coriander leaves, lime, spicy chili oil, chili powder,
vinegar, fish sauce, sugar or palm sugar). In pad Thai, fish sauce,
oyster sauce, sugar, tamarind paste, peanuts are very important
but every one cooks differently as per their taste. I have adopted my
recipes as per my taste and by seeing the chefs and the street vendors
cooking pad Thai. The vendors mostly add egg directly to the wok and
stir fry with the vegetables or at the end after cooking, they corner
the pad Thai to one side of the wok and add extra oil in the wok, add
the beaten egg mixture in between the wok as soon as it is cooked like
omelette, they put the cooked pad Thai in the centre of the omelette and
close it from four sides in the wok itself and serve hot. But their wok
or pan will be very big with sufficient space, so you can do as I did
in this pad Thai by cooking omelette in the end. I have used dry shrimps
in this recipe and sesame seeds (garnishing) which is optional. Add
tamarind paste and sugar as per your taste. In Thailand, their food has
to be sour, salty, sweet, spicy and tangy, which is in this recipe. You
can view my vegetarian and prawns pad Thai too. I bought ready-made
chopped stir fry vegetables from the super market which made my work
easier, but you can add the vegetables and chicken as per the quantity
and taste.
Ingredients
- Veg/sunflower/peanut Oil – 3 tbsp
- Garlic cloves (chopped) – 2
- Red chilli (fresh, long, sliced) – 1
- White pepper – 3/4 tsp
- Salt – as per taste
- Sugar – 1 tsp
- Lemon juice – 1 1/2 tbsp
- Kaffir lime leaves (dry or fresh) – 2
- Onion (medium) – 1
- Carrot – 1/2
- Cabbage (shredded) – 1/3 cup
- Bean sprouts – handful
- Spring onion (chopped or sliced) – 2
- Red capsicum (sliced) – 1/2
- Peanuts (roasted) – 3 to 4 tbsp
- Sesame seeds (roasted) – 2 tbsp
- Flat Thai noodles (boiled) – 60 gms
- Coriander leaves (chopped) – 1/3 cup
- Eggs – 2
- Salt
- White pepper – a pinch Sauce
- Fish sauce – 1 tbsp
- Dark soya sauce – 1 tbsp
- Oyster sauce – 1 tbsp
- Tamarind paste (concentrated) – 1 tsp
Method
- Slice or shred or cut the vegetables like matchsticks.
- Wash dry shrimps and keep it aside.
- Take a bowl add all the sauce, mix and keep it aside.
- Soak the rice noodles in hot water for 20 minutes until they have softened.
- Beat the eggs with salt and pepper in a bowl and heat 1 tablespoon of the vegetable oil in a frying pan. Pour in the egg and make a thin omelette, cooked both sides – turn it out of the pan. Leave the omelette one side while you make the pad Thai.
- Heat the oil in a wok or a wider vessel / kadai and fry the garlic, onion, dry shrimps, and red chilli for 30seconds high heat.
- Add all the vegetables, except coriander leaves and few bean sprouts, cook on high heat for 2min.
- Reduce the flame to low, add sugar, drained noodles, sauce on it, stir for 1min.
- Add kaffir lime leaves (torn pieces), boiled chicken pieces, salt and white pepper, mix all on medium heat.
- If it is getting dry add little water and mix well.
- Toss in the remaining bean sprouts, coriander leaves, crushed (coarsely) peanuts, sesame seeds, and lemon juice for 30sec more.
- Place the omelette on a plate and tip in the noodles as required and roll it and serve. Or
- Slice the omelette and mix well with the noodles in the end.
- Serve hot in a bowl or plate with a lime wedge, garnish with coriander leaves, peanuts and sesame seeds.
Notes
- You can use palm sugar or brown sugar instead of caster sugar.
- You can adjust with the sauce as per your taste.
- Instead of lemon use lime juice as per taste (1/2, lime).
- Black pepper can be used instead of white pepper.
- Buy fresh red chilli as per your taste medium hot or very mild.
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