There was a time, not so long ago, when I wouldn’t even have considered trying to make Pad Thai at home. It was out of the question. The ingredients would be way too hard to track down, I was unsure of how to use a wok and just how authentic would my version of Thailand’s national dish really be anyway? It was easier to just sit down at Bangkok Bay and order my stir-fried noodles as prepared by a trained chef.
But wouldn’t it just be fun to try?
I finally did give a homemade Pad Thai recipe a try this past weekend and you know what? So easy! And it actually looked and tasted like what we’re used to in a restaurant (although it might be a touch Americanized vis à vis the truly authentic Pad Thai on Chez Pim). I was able to easily procure all of the ingredients at my usual store. As for the wok – well, I opted to keep that in the cabinet and just used a skillet.
Adapted from the Restaurant-Style Pad Thai recipe on the back of the Annie Chun’s Pad Thai Rice Noodles package
Prep time: 20 min | Cook time: 10 min | Total time: 30 min
Yield: 2-3 servings
- 4 tablespoons lime or lemon juice
- 3 tablespoons fish sauce
- 3 tablespoons sugar
- 1-2 pinches crushed chilies or pepper flakes
- 2 tablespoons vegetable oil or canola oil
- 2 garlic cloves, minced
- 1 shallot, thinly sliced
- 1/2 lb. medium sized fresh prawns, cleaned and deveined (or 8 oz. chicken or diced tofu)
- 2 eggs, lightly beaten
- 8 oz. pad thai rice noodles (cooked, drained and rinsed as directed for stir fry)
- 1 cup fresh bean sprouts
- 2 tablespoons fresh cilantro, chopped
- 3 tablespoons roasted peanuts, chopped
- 3 tablespoons scallions, thinly sliced
- 1 lime, cut into wedges
- Mix together the sauce ingredients in a small bowl.
- Heat wok or pan over high heat. Add oil, garlic, shallots and prawns. Cook until prawns are opaque; transfer to a bowl and set aside.
- Add eggs to the pan (if there’s not much oil left in the pan, you can add a little splash – I didn’t need it), then scramble. Reduce the heat to low; add sauce and noodles. Toss until well mixed. Add prawns and bean sprouts. Toss well.
- Garnish with cilantro, peanuts, scallions and lime wedges.
See the Recipe Index for all the recipes on Cooking On the Side.