Pad Thai – fried noodles with chicken and vegetables, Thai style

Ingredients for 2 servings:

• 200 g rice noodles
• 2 tbsp oil
• 1 tbsp dried shrimp
• 2 tbsp tofu, chopped into pieces
• 100 g mung bean sprouts
• 1 egg(s), beaten
• 100 g chicken breast, cut into strips or pieces
• 1 tbsp sugar, brown or palm sugar
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp sauce (tamarind sauce)
• Peanuts, chopped, as required
• 3 tbsp water or chicken broth
• Vegetables, as desired: e.g. white cabbage, cucumber, bamboo shoots, sugar snap peas
• 2 tsp chili powder
• 2 cloves garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Recipe from my cooking class in Khao Lak

Bring water to a boil, while it’s best to chop the chicken and vegetables into small pieces and set aside. Prepare the rice noodles according to the package instructions and then drain the water. Leave the cooked rice noodles in a sieve. In a small bowl, combine the chicken stock (or water), fish sauce, soy sauce, oyster sauce, tamarind sauce and palm sugar. The sugar should dissolve. Set aside for later. Heat the oil in a wok or large pan and then press in the garlic cloves. Now add the chicken and then the tofu and fry. Turn the heat down a bit and briefly add the vegetables and cook until cooked through. Thai cuisine is really quick, so it’s best not to leave it in the wok for too long. Put everything in the wok into a large bowl and then add the rice noodles to the pan with a little oil and fry briefly. Whisk the noodles with the egg. Once the egg is set, add the sauce mix and the dried shrimp. Finally, briefly stir the noodles with the vegetables and chicken in the pan. Season to taste; if it’s not spicy enough, simply add a little more of the sauce. In Thailand, the peanuts and chili powder are served separately in small bowls or piled up on the plate next to the noodles. This way, you can sprinkle as much as you like over your Pad Thai.