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Welcome to the first of our regular Thai cookery lessons. Noi has given us some of her delicious recipes and we hope you enjoy cooking them.
Pad Thai is, perhaps, the most famous street food in Thailand. There are many regional variations and ingredients can be added or changed as you like. In essence, it is a stir-fried dish of rice noodles, that should be chewy in texture and have hints of spiciness and sweetness. The dish is usually cooked in a large flat-bottomed pan, or a wok.
3 tbsp oil
2 cloves European garlic or 7 cloves Thai garlic crushed
50g chicken chopped small (or raw king prawns or minced pork)
1tbsp dried shrimps
3 eggs (beaten)
1tsp dark soy sauce
2tbsp oyster sauce
4tbsp tamarind juice
1tsp brown sugar
200 g flat rice noodles
½ cup bean sprouts
5 stalks chives (garlic chives are best)
1tsp ground roasted peanuts
Optional: Ground chillies, lime juice, cane sugar, raw bean sprouts
- Heat the oil on a low-medium heat in a large, flat-bottomed pan or a wok. Add the crushed garlic and cook for a minute
- Add the chicken, tofu and shrimps and stir until the chicken is cooked
- Pull the chicken and tofu mix to one side and cook the eggs, quickly scrambling them when they start to set
- Add the noodles, soy sauce, oyster sauce, tamarind juice and sugar. Stir until the noodles are soft and then add the bean sprouts and chives. Keep stirring for a further minute
- Put on a plate and top with peanuts
- Serve hot with ground chillies, lime juice, cane sugar, raw bean sprouts to accompany