Pad Thai


I love a good pad Thai but sadly there are no decent Thai restaurants near our home so much like our home made sushi we started making our own pad Thai. There are some amazing Thai restaurants in Palmerston North so whenever I go up there I always have Thai for lunch or dinner. Below is a recipe that my mother in law gave me – I don’t know where the recipe came from as a co-worker gave it to her and I only have a photocopied page without any details on it. Anyways below is our adapted recipe. I like my pad Thai really saucy so if you want it with a less saucing flavour half the sauce recipe. Mr Ecochick helped me write this post as he makes the pad Thai (I’ve never actually made it!)

Pad Thai

250g flat rice noodles

2 tbsp tamarind puree or sauce (we buy tamarind sauce)

4 tbsp fish sauce (we get a vegetarian one)

2 lumps palm sugar (6 tbsp)

1 lime or lemon (juice)

3 large garlic cloves chopped – peel these but reserve the peels

3 free range eggs

Whatever vegetables you have in the fridge or vegetable garden- tonight we had asparagus, fresh snow peas, carrots and broccoli. If you are adding a lot of veggies then you either need a very large wok or cook them separately.


Put the rice noodles in a bowl and pour over boiling water – leave for about 20 minutes till softened.

Mix the tamarind sauce, fish sauce, palm sugar and lime/ lemon juice in a saucepan over low heat. Heat until the sugar dissolves.

Stir-fry or steam your chosen vegetables in a pan/ wok until cooked.

Heat oil add fry garlic peels for a few minutes. Remove peels from oil. Fry the chopped garlic and stir-fry for a minute. Drain noodles and add to pan, heat until hot then add the sauce. Make sure all the noodles get coated with sauce.

Once the noodles are ready push them to one side of the pan and crack the eggs onto the other side of the pan. Stir with a fork until the eggs are scrambled and cooked. Stir the eggs through the noodles.

Add your vegetables to the noodles and mix together.

Eat while hot. You can garnish with peanuts, a lime/ lemon wedge or chopped coriander.



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