Pad Thai (Thai Stir-Fried Rice Noodles)

I love this stir-fried noodles, tastes sour and sweet. I usually add some chicken or pork into it, you can also add beef if you like, but I found that chicken and pork are much easier.

Chicken Pad Thai (Photo credit : Veronica)
Chicken Pad Thai (Photo credit : Veronica)

Pad Thai (Thai Stir-Fried Rice Noodles)

Serve : 3

You need :
a blender or a food processor

Ingredients :
200 gr dried rice noodles
200 gr tofu
200 gr pork or boneless skinless chicken, cut into bite size pieces
100 gr bean sprouts
3 eggs
4 tbsp cooking oil
frying oil
salt and pepper to taste

Garnish :
crushed peanuts
lime wedges
coriander leaves

Paste :
75 gr shallots, peel
2 cloves garlic, peel
2 tomato puree
2 tbsp fish sauce
4 tbsp soy sauce
4 tbsp sugar
3 tbsp cooking oil
tamarind water (made from 1 tsp tamarind flesh soaked in 50 ml boiling water)

Steps :
For the paste. Put all ingredients in a blender, blend them with high speed until become smooth paste. Set aside.

For the rice noodles. Boil them until soften then transfer into cool water, let them soaked for about 5 minutes. Drain and set aside.

For the tofu. Cut tofu into small pieces, deep fry them until slightly golden brown.

In a wok/pan over medium high heat, add 2 tbsp cooking oil, then add the eggs, stir them until crumble, transfer into a plate.

Add another 2 tbsp cooking oil, add in the pork or chicken, fry them until fully cooked then transfer into a plate.

Using the same wok/pan, add in the paste and stir them for a while, add in boiled rice noodles, cooked chicken, eggs, fried tofu and bean sprouts. Season with salt and pepper. Mix until well combined. Transfer into serving plates. Garnish with crushed peanuts, coriander leaves and lime wedges.

Recipe by Veronica

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