Pad Thai is a typical stir-fry served as a street food and at casual local eateries in Thailand. It comes together in approximately 30 minutes and it’s very easy to make as this recipe requires only chopping and stirring.
- 100g rice stick noodles
- 1 tablespoon peanut/coconut oil
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- ½ teaspoon red pepper flakes
- 1 garlic clove, minced
- 2 eggs
- 1 small cabbage, shredded
- 1 cup bean sprouts
- 100g peeled shrimp or pressed tofu
- 40g roasted peanuts, chopped
- chopped fresh cilantro
- black pepper
- 2 limes, quartered
- banana flower slice
- raw Chinese chives
What to do
- Boil noodles in a saucepan (make sure they don’t get too soft).
- Drain and drizzle noodles with peanut/coconut oil. That will keep them from sticking and set aside.
- Stir red pepper flakes in a wok (if you don’t have one, any big pot will do) adding some honey and vinegar over medium-low heat. When ready, remove them from the work.
- Fry the peanuts and add peeled shrimp or pressed tofu, 2 eggs, garlic and stir them until they start to brown.
- Add the rest of veggies and stir.
- Add the noodles to the work. Stir quickly to keep things from sticking.
- Sprinkle black pepper around. Add chopped fresh cilantro. Stir a few more times.
- Pour onto the serving plate and sprinkle with peanuts.
- Serve hot with the banana flower slice, a wedge of lime on the side and raw Chinese chives.
P.S. You don’t have to be in Thailand to enjoy this delicious dish, trust me. It’s a perfect refreshing meal idea for a Sunday evening!