Updated: Aug 13
Pad Thai is one of the popular street foods of Thailand prepared with rice noodles. Two years ago when I visited Thailand with my family I tried this amazing dish and fell in love with it. It is a fusion of sweet and tangy flavors makes it definitely a unique dish. No wonder it has been listed at number five of the "World's 50 most delicious foods" and is definitely one of my favorite dishes.
Prep time: 30 minutes
Cooking time: 30 minutes
250 gm flat rice noodles
250 gm chicken thighs
1 medium-sized green bell pepper (sliced)
150 gm tofu (cubed)
1/2 cup roasted peanuts
3 scallions chopped
1 cup sprouts
2 tbsp vegetable oil
Pad Thai sauce:
4 tbsp fish sauce
3 tbsp soy sauce
2 tbsp white vinegar
5 tbsp brown sugar
2 tbsp peanut butter
Soak the noodles in cold water for half an hour before cooking.
Mix all the ingredients for the Pad Thai sauce in a bowl.
In a saucepan heat the oil and fry the chicken and tofu till it turns golden brown then add the sprouts and cook for a minute.
Add the rice noodles and the bell pepper.
Pour the Pad Thai sauce on top and toss to combine.
Crush the peanuts and add, saving some to garnish at the end.
Move the noodles to one side of the pan and add a little oil to the other side and scramble the eggs. Mix it all together
Serve hot and garnish with sliced scallions and peanuts.
You can add 100 grams of shrimp along with the chicken to make it more authentic. I didn't add it because my dad is allergic to shellfish.
Various other vegetables can be added like carrots and cabbage.
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