This is a simple easy Pad Thai, it is based on ingredients that are easy to find even if you don’t have an Asian grocery store nearby. I personally might even prefer this version which feels a bit fresher than the traditional version (which is also good - recipe is available here on the website). It’s important to prepare all the ingredients before the cooking begins according to the instructions below. Once you start cooking, it goes at a furious pace and the actual cooking only takes a few minutes. Give this version a chance even though the stir-fry sauce may seem strange due to certain ingredients. I think you will like it as much as my family and I do! I usually double the recipe and cook it in two batches in order not to crowd the wok or frying pan, which will affect the result negatively.
You will need
1/3 cup canola oil + canola oil for frying chicken and possibly shrimp if they are raw
2 tbsp garlic, finely chopped
10.5 oz large raw shrimp with shell but without heads, alternatively 7-8.8 oz small cooked shrimp
2 chicken fillets (about 10.5 oz) Salt Freshly ground black pepper
3 eggs
5.3 oz flat rice or egg noodles
1 ½ cups bean sprouts
Stir-fry sauce
1/3 cup Thai fish sauce
4 tbsp ketchup
1 ½ tbsp granulated sugar
3 tbsp water
Topping
4 tbsp spring onion, finely chopped
4 tbsp peanuts, roughly chopped
1 ½ tsp chili flakes
1/4 cup fresh coriander, chopped
1 lime cut into 6 wedges
How to make it
Prepare all ingredients before cooking.
1.Peel the raw shrimp and remove the intestine. Salt and pepper and fry them almost ready. Put them in a bowl and set aside. If cooked shrimp are used, put them directly in a spacious bowl.
10.5 oz large raw shrimp with shell but without heads, alternatively 7-8.8 oz small, cooked shrimp (peeled weight)
Canola oil for frying raw shrimp
Salt
Freshly ground black pepper
2. Cut the chicken fillets into cubes, about 0.8 inch large. Salt and pepper and fry the chicken in oil until it is ready. Put the chicken in the same bowl as the fried shrimp and mix.
Canola oil for frying chicken
2 chicken fillets (about 10.5 oz)
Salt
Freshly ground black peppe
3. Rinse the bean sprouts and let them drain properly and put them in the same bowl as shrimp and chicken. Ensure that chicken and bean sprouts have cooled before the bean sprouts are put down. Mix well and set aside.
1 ½ cups bean sprouts
4. Put the finely chopped garlic in a small bowl and set aside.
2 tbsp garlic, finely chopped
5. Crack the eggs into a bowl and whisk lightly with a fork. Set aside.
3 eggs
6.Boil the rice or egg noodles for 3 minutes or about 1 min shorter than the time indicated on the package or the time indicated if noodles are to be stir-fried.
5.3 oz flat rice or egg noodles
7. Whisk together all the ingredients for the stir-fry sauce in a bowl until everything is mixed and the sugar has dissolved. Set aside.
1/3 cup Thai fish sauce
4 tbsp ketchup
1 ½ tbsp granulated sugar
3 tbsp water
8.Prepare the topping and put in small piles so that it is ready to dress and serve directly.
4 tbsp spring onion, finely chopped
4 tbsp peanuts, roughly chopped
1 ½ tsp chili flakes
1/4 cup fresh coriander, chopped
1 lime cut into 6 wedges
Cooking:
9. Place the bowls with ingredients in order as the cooking must go quickly. Place the bowl with eggs closest to the wok or frying pan, followed by garlic, followed by stir-fry sauce and noodles, followed by the bowl with shrimp, chicken and bean sprouts.
10. Heat up a wok or frying pan on high heat until it is really hot. Lower the heat to medium and add the oil.
1/3 cup canola oil
11. Add the eggs and stir until they are light and creamy in consistency.
12. Add garlic, mix well, and fry a few seconds without the garlic burning.
13. Add stir-fry sauce and rice or egg noodles. Mix while stirring a few minutes until the noodles have absorbed the sauce and are cooked through but not overcooked.
14. Add chicken, shrimp and bean sprouts and mix well.
15. Put the noodles on a serving dish and sprinkle over spring onion, peanuts, chili flakes and coriander. Distribute the lime wedges along the sides of the dish. Serve immediately.
4 tbsp spring onion, finely chopped
4 tbsp peanuts, roughly chopped
1 ½ tsp chili flakes
1/4 cup chopped fresh coriander
1 lime cut into 6 wedges
Tip: Save the shells and heads from the shrimp. Put them in a bag and freeze until you have enough to make a seafood stock.
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