Pad Thai
After 15 years of relentless cravings, I finally have the pleasure of creating my favorite Thai dish right in the comfort of my kitchen. No more waiting in long lines or enduring the winter blues without my beloved Pad Thai.
After 15 years of relentless cravings, I finally have the pleasure of creating my favorite Thai dish right in the comfort of my kitchen. No more waiting in long lines or enduring the winter blues without my beloved Pad Thai.
- 2 eggs
- 8 tbsp oil (sunflower, peanut or grape seed)
- 4 garlic cloves finely chopped
- 12 oz medium flat rice noodles soaked for 10 minutes in warm water and drained
- 3 tbsp lemon juice
- 3 tbsp fish sauce
- 1 teaspoon sugar
- 1 tbsp shrimp paste
- 6-8 oz. protein (chicken, pork, thinly sliced or 10 fresh prawns, tempeh or tofu)
- 3 tbsp natural crunchy peanut butter
- 1 teaspoon chilli powder
- 3 oz. cabbage thinly chopped
- 4 green onions chopped
- Carbohydrate 87.967959 g
- Cholesterol 122.572 mg
- Fat 45.8021025 g
- Fiber 4.29848252378106 g
- Protein 19.678884 g
- Saturated Fat 5.49057375 g
- Serving Size 1 1 Serving (278g)
- Sodium 1896.28905 mg
- Sugar 83.6694764762189 g
- Trans Fat 3.52825149999999 g
- Calories 840 calories
Step-by-step
- Add oil to hot wok or deep frying pan, and fry the garlic until golden brown.
- Break the eggs into the pan and stir rapidly to scramble with the garlic.
- Add the noodles and stir well, scraping all the ingredients together.
- One by one, add the following ingredients, stirring once between each addition: lemon juice, fish sauce, sugar, the main protein of choice, peanut butter and shrimp paste (I pushed the noodles away from the center of the wok and smeared the p.b. and paste around until they started to liquefy together, then tossed the noodles, mixing the hot paste in well), chilli powder, cabbage, and the spring onions. Stir constantly.
- Test the noodles for tenderness and check that the main ingredient is just cooked through, and serve with extra peanuts and cabbage and garnish with lemon and coriander leaves and hot sauce, if desired.
I've always been a huge fan of Pad Thai, but I've never been able to find a recipe that I loved. They were either too bland, too sweet, or too spicy. But this recipe is perfect! It's flavorful, but not too spicy, and it's easy to make.
The best part about this recipe is that it can be customized to your own taste. If you like it spicy, add more chili powder. If you like it sweet, add more sugar. And if you like it with a lot of vegetables, add more cabbage or other vegetables of your choice.
So if you're looking for a delicious and easy-to-make Pad Thai recipe, this is the one for you! You won't be disappointed.
