Pad Thai

In Seasonal Recipes, Spring by Luke StuartLeave a Comment

 
One of Thailand’s national dishes suitable for all our vegetarian friends…Thai recipes are healthy, light, fragrant and fresh tasting. The Pad Thai sauce requires you to balance the classic flavours of salty, sour, hot and sweet. Try adapting the recipe to become more spicy or sour, according to taste. This is an absolute must mid-week recipe as it is so quick to make. If you have enjoyed cooking this recipe let us know by posting a comment below.

  • Serves 4
  • 1 packet, rice stick noodles, soaked
  • 3 tbsp rapeseed oil
  • 1 red pepper, sliced thinly
  • 100g bean sprouts
  • 150g brown shrimps or prawns (optional)
  • 150g tofu, cut into cubes (preferably smoked if obtainable)
  • Unsalted peanuts, skinned, roughly chopped
  • 1 small bunch, coriander, chopped
  • Pad Thai sauce:
  • 3 fl oz tamarind water
  • 3 tbsp fish sauce (nam pla)
  • 1 tsp chilli sauce or 1/2 red chilli, chopped
  • 3 tbsp palm sugar, grated
  • Lime juice, to taste
  • Method
  • 1. Combine the sauce ingredients and adjust the seasoning according to taste. Soak the noodles in hot water until almost completely soft.
  • 2. Using a hot wok, stir fry the pepper and bean sprouts with the rapeseed oil for 30 seconds.
  • 3. Add the shrimps and cubed tofu and stir fry for a further 2 minutes.
  • 4. Drain the noodles. Add the peanuts and coriander to the stir fry, reserving a little for garnish.
  • 5. Add the noodles to the hot wok – stir fry for 2 minutes.
  • 6.To finish: Add the sauce and bring to the boil. Serve garnished with the reserved peanuts and coriander.
  • White Pepper’s Top Tip: Unsalted peanuts usually have red skins on; to remove the skin roast the nuts in a hot oven for 5 minutes then place in a tea towel and rub to release the skin.

  • Variations: Chicken pieces and dry fried egg are also tasty additions.
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