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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This dish tastes just like the pad thai you buy at the food stalls in Bangkok! You can use shrimp or tofu (either, neither or both). Thai food is eaten with a fork and spoon, the fork being used to push the food onto the spoon. Read more . The fork is never put to the mouth. Ingredients:
line up these ingredients on your worktop in this order |
2tbsp veg or peanut oil |
1 med red or white onion, chopped |
150g/6oz uncooked shrimp (you may use frozen cooked shrimp but make sure you thaw and drain) optional |
150g/6oz tofu, cubed |
1 package (2 sachets) pad thai noodles |
2 eggs |
a handful of beansprouts |
1tbsp sugar |
2tbsp fish sauce (nam plau) |
the juice of 1 small lime |
4tbsp thai chili dipping sauce or 1 tbsp chili powder |
4tbsp roughly chopped peanuts |
a few fresh coriander leaves, chopped |
Directions:
1. Heat OIL in a large wok (hot but not smoking).
2. Stir fry ONION until golden brown, 4 minutes.
3. Stir in SHRIMP and TOFU, cook until shrimp is pink and tofu is browned.
4. Add NOODLES and stir until heated through.
5. Add 2 EGGS and quickly stir until cooked and mixed with noodles.
6. Add BEANSPROUTS, SUGAR, FISH SAUCE, LIME JUICE and CHILI DIPPING SAUCE or CHILI POWDER and stir through, mixing well.
7. Turn off heat to wok.
8. Sprinkle with PEANUTS and CHOPPED CORIANDER.
9. Serve in flat bowls with extra lime juice, peanuts and beansprouts available for garnish (optional).
10. (You will need to use two large mixing/ kitchen spoons to cook and toss the ingredients in the wok.)
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