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Pad Thai: Thai Style Stir-fried Rice Noodles Print Version

Noodle - Popular Thai style stir-fried rice noodles called

Popular Thai style stir-fried rice noodles called "pad thai"
Last Modified On: Friday, 25/November/2011 04:51:43am

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Pad Thai: Thai Style Stir-fried Rice Noodles Ingredients

Ingredients
1 package (454 g.) narrow rice noodles
10 prawns
1/2 cup dried shrimp
1/4 cup roasted peanuts
4 large eggs
1 cup cut pressed tofu
1 shallot
3 cloves fresh garlic
1/4 cup preserved radish
300 g. mung bean sprouts
200 g. Chinese chives
1/4 cup oil for stir-frying
1/3 cup oil for frying
1 cup Pad Thai sauce

Pad Thai Sauce Ingredients

Ingredients for Pad Thai sauce
6 Tbsp tamarind juice
4 Tbsp tomato ketchup
2 Tbsp thin soy sauce
2 Tbsp sugar
3 Tbsp palm sugar
1 tsp ground dried chillies

Preparation for Pad Thai sauce
Mix all ingredients in a mixing bowl, stir until sugar dissolve, and taste for your personal flavour.
Preparation for pad thai sauce: Mix all ingredients and stir until sugar dissolve

Preparation
1. Peel garlic and shallot, cut Chinese chive roots, wash them all including mung bean sprouts, and drain. Mince garlic and shallot, then cut Chinese chives into short lengths about 1".
Preparation for pad thai: Mince garlic and shallot, then cut Chinese chives into 1

2. Chop preserved radish, well pound roasted peanuts in a mortar, and cut pressed tofu into small slivers.
Preparation for Pad Thai: Chop preserved radish, well pound roasted peanuts in a mortar, and cut pressed tofu into small slivers

3. Clean prawns, peel shell, and devein. Heat oil (for frying) about 3 Tbsp in a wok on medium heat. When oil is hot, add cleaned prawns, stir until the prawns are getting cook (don't over cook), then set aside.
Preparation for Pad Thai: Clean prawns, heat oil and stir fry until getting cook

4. Heat remaining oil for frying in a wok on medium heat. When oil is hot, add cut pressed tofu, fry until lightly brown, and set aside. Then add dried shrimp in the rest of the oil, fry until crispy, and set aside.
Preparation for Pad Thai: Fry pressed tofu until lightly brown and set asid. Fried dried shrimp until crispy and set aside

5. Now all ingredients are ready to stir-fry (I usually divide all ingredients in halves and cook twice). Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add minced garlic and shallot, fry until fragrant. Then, add fried pressed tofu, chopped preserved radish, and fried dried shrimp, stir for a while.
Preparation for Pad Thai: Heat oil, add minced garlic and shallot, fry until fragrant, then add fried pressed tofu, chopped preserved radish, and fried dried shrimp, stir well

6. Add noodles and Pad Thai sauce, stir until the sauce cover all noodles. Make room for eggs in the middle, scramble with spatula, and spread eggs in a thin layer.
Preparation for Pad Thai: Add noodles and sauce, stir well, add eggs, scramble and spread in a thin layer

7. When set, return the noodles and mix together. Add cooked prawns, mung bean sprouts, and cut Chinese chives, mix all ingredients thoroughly, and taste.
Preparation for Pad Thai: When set, return noodles, add prawns, mung bean sprouts, Chinese chives, then mix together

8. Spoon onto a serving plate, sprinkle with ground roasted peanuts, and serve hot.

Spoon onto a serving plate, sprinkle with ground raosted peanuts, and serve hot

Tip: Pad Thai usually serves with fresh vegetable such as mung bean sprouts, Chinese Chives, and banana flower.

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