Authentic Pad Thai Recipe
February 15, 2013
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:
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.
Enjoy! Do you reproduce your takeaway favourites at home?
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