Bamboo ❤’s Food | How to cook Pad Thai
How to cook delicious, authentic and mouth watering Pad Thai.
So here we go with the very first in our series of mouthwatering tasty Thai treats! This is the classic beginner-friendly favourite that you can buy on most street corners in the Land of Smiles. Easy to eat, choose from vegetarian, pork, chicken or prawn, grab some chopsticks and fill your face!
OK, so the ingredients list may look a little daunting, but trust us, it’s easier to make than you think. Well, I’ve used exactly this recipe and I’m such a bad cook I can actually burn water!
Prep Time: 25 minutes
Cook Time: 15 minutes
Serves: 3-4 hungry mouths
- 9 oz./250 g. pad Thai rice noodles (or simple rice noodles are fine)
- 3/4 lbs./.34 kg. boneless chicken thigh or breast, cut into small pieces or strips (replace with Tofu, prawns, pork as you choose)
- 1.5 Tbsp. soy sauce
- 4 cloves garlic, minced
- 1 fresh red or green chili, sliced
- 1 thumb-size piece ginger, grated
- 4 green onions, sliced
- 1 egg
- 2-3 cups bean sprouts
- 1/3 cup dry-roasted unsalted peanuts or cashews, ground or roughly chopped with a knife
- 1 fresh lime, sliced into wedges
- 2 Tbsp. vegetable oil
- Pad Thai Sauce (you can get these in packet or bottle variety in most supermarkets)
- 1/3 cup good-tasting chicken stock
- 3 Tbsp. rice vinegar (or substitute white vinegar)
- 1 Tbsp. lime juice
- 3-4 Tbsp. brown sugar
- 2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 1/8 tsp. white pepper
- Place prepared chicken in a bowl and toss with 1.5 Tbsp. soy sauce. Set aside.
- Sort out your pad Thai sauce mix and if required, follow the instructions to make sure the taste is as required.
- Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, OR until soft enough to bend easily, but still firm and ‘undercooked’. Drain and rinse noodles briefly with cold water to keep from sticking. Leave them on the side for now.
- Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, ginger, and half of green onion (or just the white parts), keeping the rest for later. Stir-fry for just a minute to release the smell.
- Add chicken and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 Tbsp. of the pad Thai sauce, just enough to keep ingredients frying nicely.
- Push ingredients aside and crack egg into center of pan. Stir quickly to scramble, then combine with other ingredients.
- Add prepared noodles plus 3-4 Tbsp. of the pad Thai sauce. Lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts; don’t do it too early as you want them to stay crispy.
- Remove from heat and taste-test, adding more fish sauce until desired taste is achieved. Serve up the plates for your friends adding a lime wedge on the side. Before stuffing your face, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts. For those whole like it extra spicy, serve with Thai chili sauce on the side, and don’t forget a few bottles of Chang or Singha beer to help wash it down!
Come and try and cook the real deal in a real Thai kitchen, anyone of our projects or tours gives you the opportunity to embrace Thai cuisine.
Check this for an idea of where we go and how we get there: