Pad Thai Noodles is the most common food on the streets of Bangkok; there are so many street kitchens with such a big concurrence that the all have to specialize on one or two dishes. That`s why you find the best Pad Thai Noodles on the street markets. This recipe is inspired by my remembers of our Thailand-Trip three years ago and the recipe that we learned when we went to a cooking class in Bangkok. The cooking class was great, so here`s my tip to anyone who wants to travel Thailand: Visit a cooking class! I learned authentic thai cooking in the “Silom Thai Cooking School”.
As you see, there`s much to prepare, but cooking only takes a few minutes!
Ingredients (serves 2):
– 120 g Rice noodles, pre-soaked in warm water until they`re soft
– 5 medium sized prawns (peeled) and/or 5 mushrooms
– 2 tbsp vegetable oil
– 1/4 cup chive or spring onion, cut into 3 cm pieces
– 1 tbsp palm sugar or brown sugar
– 2 teasp. fish sauce
– 1 egg
– raw soy sprouts
– 1 tbsp garlic, minced
– 1 shallot, minced
– 1/3 cup sliced tofu
– 1 tbsp white vinegar
– fresh or pickled white radish (not necessary), finely chopped
– 1 tbsp peanuts or cashews
– 1 pinch dried red chilies powder
– 1/2 lime
1. Prepare the food (cut etc.).
2. Heat the oil with garlic and shallot in a wok.
3. Add the prawns, tofu, soy sprouts, green onion and mushrooms until the prawns are done.
4. Crack the egg straight into the wok and stir until it becomes scrambled and dry.
5. Add the rest; stir until the noodles get soft and translucent, then turn off the gas.