HOW TO MAKE PAD THAI

NATIONAL PAD THAI DAY

It's that time of year when noodles, peanuts, and zesty lime take center stage, and the smell of savory, tangy goodness fills kitchens everywhere. November 7th is National Pad Thai Day! A day devoted entirely to celebrating the best and most iconic Thai dish.

If you’ve ever had our Pad Thai, you know it’s something special! And if you haven't - well, let's change that!

We still use the orginal tasty recipe that our owner, Kim, used when she first started her Pad Thai cart in Bangkok, 20 years ago! So, for this delicious day, we’re sharing her not-so-secret (but famously delicious) recipe with you!

So kha, let’s get on with it, tell us how you get on!

THE RECIPE

SAUCE

Vegetable Oil (2 tbsp)
Minced Red Onion (10g)
Palm Sugar (80g)
Water (30ml)
Fish Sauce (90ml)
Tamarind Concentrate (2 tbsp)
Tomato Purée or Ketchup (1 tsp)

THE PAD THAI

Rice Noodles (soak until transparent) (150g)
Vegetable Oil (4 tbsp)
Sliced Chicken (150g)
Preserved Sweet Turnip (1 tbsp)
Sliced Red Onion (20g)
Julienne Cut Carrot (50g)
Julienne Cut Spring Onion (50g)
Beansprouts (50g)
2 Eggs

GARNISHES

Chilli Flakes

Crushed Roasted Peanuts

Lime Wedge

Coriander Stem

THE SAUCE

Add the cooking oil to the pan and heat, then fry the red onion until caramelised.

Add water, palm sugar, tamarind and fish sauce then stir on medium heat.

Add tomato purée and stir well until it thickens.

 

BRINGING IT TOGETHER

Heat cooking oil in a wok on medium heat, then add the chicken and stir-fry for 2 minutes, then add the sweet turnip keep stirring to avoid burning.

Add the red onion and rice noodles and Pad Thai sauce then stir until the noodles soften (add a little water if needed).

Push the rice noodles to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked, and gently mix with noodles.

Add the carrot, spring onion, and beansprouts and stir-fry for 1 min to keep them crunchy.

Garnish with coriander and serve with crushed peanuts, chilli flakes and lime wedge.

Serve and enjoy!