Thursday, July 3, 2014

Phad Thai

Thai Cooking Class with Easy Day Thailand

Phad Thai is one of the dish that many people been order when they try Thai food for the first time and if you are vegetarian it could be just perfect to make without meat. Simple and delicious!

Ingredients (serves 2):

  • ½ packet Thai rice noodles
  • Phad Thai, Thai Cooking Class with Easy Day Thailand
    Phad Thai
    250g (½ lbs) shrimps*
  • 1 egg
  • 1 lime
  • 30g (2 tbsp) sugar
  • 5 grams (1 tsp) ground dried chilli
  • 50 mls (3 tbsp) cooking oil
  • 250g (2 cups) soy bean sprouts
  • 15 mls (1 tbsp) fish sauce
  • 15 mls (1 tbsp) oyster sauce
  • 30g (2 tbsp) tamarind sauce or paste
  • 30g toasted and crushed peanuts
  • 40g (1/3 cup) pressed white tofu, julienne cut
  • 30g chopped preserved turnip
  • 5-6 cut Chinese chives
  • 2-3 cloves chopped garlic


  1. Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients, for about 15 minutes until they get flexible but not too soft.
  2. Toast the peanuts in a pan until lightly brown, about 3 minutes on low heat. Coarsely grind peanuts with pestle and mortar.
  3. Heat the oil in a wok and add garlic, preserved turnip and tofu and stir them until they start to brown.
  4. Add the shrimps* and saute until they are cooked thorough
  5. At this point the noodles should be flexible but not expanded, drain them and add to the wok. Stir quickly to keep things from sticking.
  6. Add tamarind sauce, sugar, fish sauce, oyster sauce, and chili pepper, keep stirring. The heat should remain high, if your wok is not hot enough you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
  7. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
  8. Add bean sprouts and chives, stir a few more times. The noodles should be soft, dry and very tangled.
  9. Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.

*Shrimps can be substituted by chicken, beef or pork.

NOTE: in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more chili pepper or sugar at the table. 

Check out our Private Thai Cooking Class

More about cooking Thai Dishes on our Thai Recipes Page!

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