Pad Thai

Pad Thai

Pad Thai - one of my earliest introduction dishes to Thai food - is not only enjoyed throughout Thailand, but is also celebrated throughout the world. It is one of Thai foods best loved offerings. I love digging into a these classic sour, sweet and spicy noodles. After a long day working, tucking into a Pad Thai in front the TV is the ultimate unwinding exercise. When cooked at home, Pad Thai is so much better than that taken out. It is customary to use dried shrimps in Pad Thai, but I prefer my Pad Thai with fresh shrimps instead. But feel free to use the dried shrimps, or even chicken if that is your preference. You can also keep it all vegetarian!Often in Asian cooking you will have to use Tamarind water or Tamarind concentrate.

This recipe contains rice noodles, shrimp, juice (tamarind), sugar, fish sauce, olive oil, shallots, chives (chinese/garlic), bean sprouts, eggs, tofu (firm), radishes, chili powder, peanuts, limes, onions (green/spring)

4 Servings

Prep time: 10 min

Cook time: 25 min