This is a great pillow Thai recipe that will make you want to go back to Thailand. When it comes to Thai food, Pad Thai is a true classic loved by locals and tourists alike.
Making your own pad thai may sound complicated and difficult, but it’s actually quite simple. The only thing is that you have to go to an Asian grocery store to buy “unusual” ingredients that you usually can’t find in a regular grocery store.
Below is my favorite pad thai recipe that is really good and easy to make at home.
1 hour 30 minutes
Pad Thai is one such dish that is full of great flavors and is easily interchangeable.
You can, for example, replace shrimp with chicken and make the dish vegetarian by adding extra tofu and vegetables to the recipe.
Pad Thai (2-3 servings)
200 g rice noodles (width 3 mm)
10-15 tiger prawns
2 garlic cloves (finely chopped)
300 g of instant tofu
1 onion (thinly sliced)
3-4 Chinese chives (can be replaced with green onions)
6 dl pavunversoja
1 tl chilihiutaleita
1 dl chopped peanuts
oil for frying
- Soak rice noodles in room temperature water for at least 1 hour. Rinse and set aside.
- Start by washing all the vegetables. Cut the tofu into small cubes, mince the garlic, mince the small onion and mince the Chinese chives/onion into pieces about 5 cm long. put aside.
- Chop the peanuts, cut the lime into slices and put the coriander leaves in a serving bowl. Mix the pad thai sauce ingredients together and set aside.
- Now everything is ready to start cooking.
- Heat 2 tablespoons of oil in a pan (a large frying pan also works well). When the tawa is hot, add the prawns and fry till it turns light golden brown. Remove the shrimp from the pan and set aside (preferably on a plate lined with foil to keep warm).
- Add another 1-2 tablespoons of oil to the same frying pan and reduce the heat slightly. Add garlic, chickpeas, tofu and chili flakes. Cook for a few minutes until light in color.
- Add the noodles and pour the sauce into the pan and increase the heat a little. Stir and turn the noodles until they absorb the pad thai sauce.
- Push the noodles to the other side of the pan and break the eggs. Mix until it becomes scrambled eggs. Mix the noodles into the egg mixture.
- Add bean sprouts, Chinese chives/onion and halved peanuts. Switch off the flame of the plate and mix well.
- Place the noodles on a plate, top with the prawns and top with the crushed peanuts. Serve with a lime wedge (or two) and bean sprouts, Chinese chives/scallions and chili flakes. Coriander is also a good addition to this dish for those who love flavor.
Before adding the bean sprouts, peanuts and Chinese chives/onions, make sure the noodles are ready.
If you notice that the noodles are a little stiff, put the lid on and let the noodles steam for a few minutes.
More on pad thai
Pad Thai is one of the most popular dishes in Thailand. You might think this dish goes back a long way, but it was actually invented in the 1930s.
The dish was invented by the then Prime Minister of Thailand, Plak Phibunsongkhram. He created Pad Thai cuisine because Thailand was focused on nation building and wanted to create a national identity that would unite the nation through culture.
Another reason for marketing the noodle dish was the lack of rice in Thailand during World War II. This is because rice noodles are made from half a grain of rice compared to a bowl of rice.
Pad Thai became very popular with the locals and is one of the most popular dishes in Thailand today.
Have you tried my pad thai recipe? Please leave a comment!