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Pad Thai

Pad Thai

rice noodles with shrimps, eggs and veggies

 

I clearly remember my first “meeting” with these amazing Thai noodles. It was at a hospitality and F&B conference in Prague where Thai cooks were presenting their cuisine. Wow! It was a long time ago and at that time it was a completely mind blowing experience and I have been cooking Pad Thai at home ever since. I was not even dreaming I will be visiting the country of its origin anytime in the future but it eventually happened. I found myself in Thailand in January 2018 and I loved the easy access to super delicious food. Who knows when I will be able to explore more of this beautiful country and its unique architecture, peaceful beaches, untouched nature...and more tasty treats. In my mind I am there right now, with my mouth full of noodles :)

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PS: Check out the GALLERY.

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  • 375-400 g thicker flat rice noodles

  • 300 g shrimps

  • 5 eggs

  • 5 spring onions

  • 200 g fresh mung bean sprouts

  • 3 carrots

  • 1 lime

  • oil (ideally sesame or peanut, sunflower or rapeseed is OK)

  • brown sugar

  • soy sauce

  • fish sauce

  • rice vinegar

  • rawit chili

  • fresh cilantro

  • unsalted peanuts

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  1. Wash, peel and cut the veggies - spring onions and carrots into thin slices.

  2. Cook the rice noodles according to the instructions on packaging.

  3. While the noodles are being cooked, crack the eggs in a bowl, add 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, whisk together.

  4. Fry the eggs on the pan (different one than the wok) - should be something between scrambled eggs and omelette - you want to get bigger, more compact chunks. Once ready, set aside.

  5. Put some oil (like 5 tablespoons) to the wok, add 1.5 tablespoons of brown sugar, and caramelise. 

  6. Be careful as the oil is super hot and sugar can burn easily - we do not want that. 

  7. Add the cooked rice noodles and fry for 5 minutes, stir  frequently and add more oil if needed. 

  8. Add 2 tablespoons of fish sauce, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, fresh lime juice from ½ lime, stir properly and set a side (take out from the wok).

  9. Put the shrimps, a tablespoon of oil and 1 chopped rawit chili in the wok, stir and fry gently for a few minutes. Set aside.

  10. Add some more oil to the wok and fry the carrots and onions. Add 2 tablespoons of fish sauce, 2 tablespoons of soy sauce.

  11. Once the veggies are almost ready, add 150 g of fresh mung bean sprouts (or ¾ of the amount you have).

  12. Add noodles to the wok and mix well together with the veggies. 

  13. Once mixed well, add eggs and shrimps, mix gently again.

  14. You may want to add some more fish sauce, soy sauce, rice vinegar or lime juice to have nicely balanced flavour. 

  15. Now your noodles are ready to be served - sprinkle with fresh cilantro, fresh mung beans sprouts, crushed peanuts and fresh chili. Serve with fresh lime wedges to adjust the flavour to anyone's taste. 

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