Pad Thai
Easily cook at home.
(P.S. The photo of the Pad Thai behind the text is not mine, I just found it on the internet and thought I'd include it since it looked nice).
Serves: Approx. 2-3
What is included?
For this recipe:
Why should I cook this?
If you're wondering why you should cook this Pad Thai, view the report for a practicality assessment, health analysis, and a sensory analysis.
Ingredients and Materials
Ingredients are provided for this Pad Thai to ensure it is cooked accurately. All required materials and equipment will be provided.
Method
A simple, easy to follow method. I will ensure you know what equipment you must use at each step.
A how-to-serve
Don't know how to serve Pad Thai or what to serve with? Don't worry, it will be covered at the end.
Main Dish:
- ~220g Flat Rice Noodles (Approximately one packet)
- ~Three tablespoons of oil
- Three cloves of garlic, minced
- ~200g uncooked shrimp, chicken or tofu. Cut into small pieces.
- Two eggs
- ~One cup of fresh bean sprouts.
- One red bell pepper , thinly sliced
- Three green onions , chopped
- 0.5 cup dry roasted peanuts
- Two limes
- 0.5 cup fresh coriander
In order to cook Pad Thai correctly, you'll need the following:
Pad Thai Sauce:
- ~3 Tablespoons of fish sauce
- ~1 Tablespoon of soy sauce
- ~5 Tablespoons light brown sugar
- ~2 Tablespoons Tamarind Paste
- (Optional)~1 Tablespoon Sriracha , or more, to taste
-(Optional)~2 Tablespoons creamy peanut butter
Ingredients
Equipment
Some equipment will also be required for creating the Pad Thai:
A pot
A colander
A large bowl
A small bowl (for sauce ingredients)
A whisk or fork (for beating eggs and mixing sauce)
A large saucepan or wok
A spatula
A knife
A cutting board
Measuring spoons
Measuring cups
A serving plate/s
NOTE: Before you begin, please cut your protein (with knife), beat your eggs (with egg beating instrument of choice) and slice your vegetables ahead of time with the knife.
Instructions:
STEP ONE: COOK NOODLES
Cook your noodles in the pot according to the instructions on the pack, until just tender. Rinse under cold water.
STEP TWO: MAKE SAUCE
Make the sauce by combining the sauce ingredients in a bowl with your beating instrument of choice. Set aside.
STEP THREE: STIR FRY PROTEIN AND VEGETABLES
Heat 1.5 tablespoons of oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken or tofu, garlic, and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
STEP FOUR: COOK EGGS
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
STEP FIVE: COMBINE INGREDIENTS
Add noodles, sauce, bean sprouts, and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
STEP SIX: GARNISH AND SERVE
Garnish the top with green onions, extra peanuts, coriander, and lime wedges. Serve immediately/ASAP.
But what about
Leftovers?
The answer is simple:
If you have any leftovers, you may store them in the fridge. Please eat within 2-3 days ideally.
(Disclaimer: The leftovers in the background are not Pad Thai. If your Pad Thai looks like the leftovers in the image, you may have done something wrong.)
