Thai Pad Thai
An authentic Pad Thai recipe based on a cooking class in Chiang Mai, adapted for the home kitchen.
By Simon Leber
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Tags: Asian, Main Course, Pasta, Quick, Poultry, Wok, Asian Recipes, Main Dish
Ingredients
- 200 g Rice noodles
- 200 g Tofu
- 200 g Chicken
- 8 cloves Garlic
- 4 pieces Spring onions
- 200 g Bean sprouts
- 4 pieces Eggs
- 4 tbsp Vegetable oil
- 4 tsp Brown sugar
- 8 tsp Fish sauce
- 12 tsp Oyster sauce
- 2 cups Water
- Peanuts
- Chili flakes
- 2 pieces Limes
- Turmeric powder
Instructions
- 1. Soak the dry rice noodles in hot water for a few minutes until they are flexible.
- 2. Rub two sides of the tofu with turmeric powder and then cut into bite-sized pieces.
- 3. Cut the chicken fillet into very small pieces. Finely mince the garlic. Cut the spring onions into pieces about 2 cm long. Wash and drain the sprouts. Chop the peanuts and quarter the limes.
- 4. Place all prepared ingredients within reach of the stove, as the cooking process is very fast.
- 5. Heat the oil in a wok. Briefly sauté the garlic, then add the chicken and shortly after the tofu. Fry everything for about 1 minute and then push to the edge of the wok.
- 6. Crack the eggs into the center. Add the fish sauce, brown sugar, and oyster sauce directly onto the eggs and stir vigorously.
- 7. Mix everything in the wok. Add the water and the soaked noodles.
- 8. Finally, stir in the sprouts and spring onions and cook for only a few more seconds.
- 9. Serve immediately and garnish with the chopped peanuts, chili flakes, and lime wedges.