This is the next recipe in my Thai series that I have been sharing since we returned from our trip. It is another recipe that I cooked at cooking school. Universally loved, the Thai noodle dish, Chicken Pad Thai.
This recipe is very easy to make. Don’t bother with your next Thai takeaway order, give it a go yourself. I feel a little bit proud of myself for being able to reproduce some of my favourite Thai recipes and they are as good as, or better than, our favourite Thai Takeaway venue.
I asked A Fresh Legacy Facebook followers which recipes they would like me to post from my trip. The consensus was:
- Thai Fish Cakes
- Pad Thai (here it is)
- Thai Curry (to come at a later date)
I think Pad Thai is so well-loved because it appeals to children as well as adults. It can be made a little spicy by the addition of dried chilli flakes for the adults if desired. Chicken, rice noodles, and egg combined somehow taste wholesome. Pad Thai has a similar appeal to (my favourite) Pad See Ew, you can find my recipe for that by clicking on the link.
As mention above, this recipe was learned when I attended cooking school. I have made minor modifications to the process and ingredients, otherwise it is as taught to me. Be sure to check out the school if you are visiting the area, it was an enjoyable lesson, taught by a lovely teacher in a relaxing environment. Chicken may be substituted for prawn or tofu, see notes after the recipe.
- 2 tablespoon of cooking oil
- 2 garlic cloves - finely sliced
- 1 shallot - finely sliced
- 250 lean chicken - cubed
- 1 cup of firm tofu - cubed
- 2 eggs
- 2 and ½ tablespoons palm sugar - shaved or grated
- 1 and ½ tablespoons fish sauce
- 1 and ½ tablespoons soy sauce
- 3 tablespoons of tamarind juice - or juice of 1 lime
- 1 tablespoon preserved radish - chopped
- 250 grams dried rice noodles - softened by sitting in boiled water for 8-10 minutes and then drained - or use the fresh rice noodles for frying found in the fridge in Asian grocers
- 75 grams of bean shoots
- fresh coriander leaves to serve
- 1 tablespoon dried roasted peanuts - roughly chopped to serve
- dried chilli flakes to serve (optional)
- wedge of lime (or lemon) to serve
- Add oil to wok and fry the garlic and shallot until fragrant
- Add chicken and tofu and stir until chicken is cooked
- Break the eggs into the wok and stir to break into pieces and distribute through the wok
- Add all of the remaining ingredients - palm sugar, fish sauce, soy sauce, tamarind juice, radish, noodles and stir to combine well and ensure the combined ingredients all coat the noodles
- Once all ingredients are well combined and warmed through turn off the heat and add the bean shoots and coriander leaves
- Serve and top with peanuts and chilli flakes if desired
When cooking this recipe in a wok (or large pan) set the temperature to medium high and work quickly. Use of a low heat will "stew" the ingredients and not present the same outcome
When soaking the rice noodles to soften them remove them from the water a couple of minutes before they are perfectly soft as they will soften some more when cooking in the pan
Preserved radish can be found at Asian grocers
It is back to regular programming next week. I will save the curry recipe for when the weather starts to cool. I hope that you have enjoyed the Thai recipes and that you give some of them a try.
Enjoy! Do you reproduce your takeaway favourites at home?
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