Phad Thai - restaurant quality!!!!

This authentic Pad Thai recipe was given to us by the “host-mother” of the home-stay we went The Thai House, Thailand (MAY 2001).

She quoted, as if she was re-quoting from a distant loved relative. In broken English, “If you cook it with care, and if you cook it while thinking nice thoughts of your guests, it will turn out fine. If you rush and hurry, the taste is not the same.”

I certainly agree with her thought power. You can taste the difference. Enjoy this recipe, it’s a beauty! Perfect recipes are often hard to come by. 

Happy Cooking,

You will need:

300grams of narrow rice noodles

1/2 kg bean sprouts

3 eggs

50grams pork/chicken, cut into small slithers

Optional - a handful of prawns.

50g chopped pickled radish (a must)

1 cake soy bean curd, small slithers

1/2 cup ground peanuts

1 teaspoon ground dried chillies

1 tablespoon chopped shallots

1 tablespoon chopped garlic

1/2 cup cooking oil

4 tablespoons of sugar

2 to 3 tablespoons fish sauce

4 tablespoons tamarind juice or vinegar

50 grams Chinese leek leaves *

Indian Pennywort *

1/2 banana blossom * (These are a great addition, if fresh from market. Recipe tastes dandy without them).

3 tablespoons oil....fry meat, radish, bean curd and dried chillies. Drain and set aside.

Omelette the eggs, set aside.

In a wok, sauté garlic and shallots until they yellow. Add noodles with just enough water to soften, and fry them. (I find I put in approx 1/2 cup at a time and just toss until the noodles are at an eating consistency).

  

Mix drained noodles, with the bean sprouts. Then add all of the other ingredients and stir through.

Dress with the Indian Pennywort. I like it with a squeeze of lemon juice and some fresh chilli soaking in soy sauce.