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Pad Thai

PAD THAI

This is a really great dish and I guarantee that it will match ANY take-out you order. Try it once and you will be hooked! This recipe may not be completely traditional, but I do like all the contrasting textures and flavours. The one piece of advice I could offer is to get all your ingredients prepped and lined up in order. Once this is done, dinner is ready in less then 10 minutes... There is no single component to Pad Thai that really makes it, but rather it is the perfect harmony between all the components and to leave any one of them out would change it. Pad Thai

Here's what you'll need





THE SAUCE
  • 1 cup tamarind paste
  • 1/2 cup fish sauce
  • 1 chunk palm sugar
  • 1 cup water
  • as much Sambal Oleek as you like
  • salt

In a saucepan, heat until slightly thickened (about 5-10 minutes, but not too thick)

THE GARNISHES

The brilliance of this dish, in my opinion is the contrast of textures as well as temperature. The spicy, sweet and salty sauce, the sloppy noodles, the tender shrimp, the raw crunch of bean sprouts, cucumber and cilantro and the nutty flavour of peanuts all come together for a truly unique experience. Getting everything in one bite is the best way to eat this and use how ever much of these as you like.

  • 1 small cucumber (julienned)
  • ¼ cup fresh chopped cilantro
  • 1 cup bean sprouts
  • ¼ cup chopped peanuts
  • 1 lime (cut into wedges)

PAD THAI

Sautee all the ingredients in this order and cook each item until fragrant

  • 2 tbsp vegetable oil
  • 4 cloves garlic (finely minced)
  • 2 red chilies (thin slices)
  • 1 package shrimp (about 240g)
  • 1 egg (lightly whisked)
  • sauce (see above)
  • 200g rice noodles (1/2 package and soaked in cold water for 45 minutes and drained)
  • bean sprouts (at the last minute)

Pour the lot into a nice big bowl and top with all the garnishes. Squeeze fresh lime juice over top and a cold beer alongside...this should feed 2 or 3 people


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