Pad - Thai (Phat/ Phad Thai)

Hands down, one of the most popular/ loved Thai dishes across the world. Every time I make/ order Pad Thai, I promise myself - I shall not over-eat. And each time I fail. ;).  Its the burst of flavor, like any other Thai dish, that makes this preparation so delectable. Though traditionally, Kaffir lime leaves and Lemon grass are not used in Pad Thai, but i like to add a lot of them to mine, especially Kaffir lime. I just love the fresh and zesty aroma it lends to the sweet-tangy dish. 


You can make vegetarian version by skipping the shrimp and adding veggies like broccoli, colorful peppers (capsicum), asparagus.

You need:

Thai rice noodles - 250 grams

Tamarind paste- 5 Tbsp

Shrimp/ Prawns – 125 grams (de-shelled and cleaned)

Tofu – fried and cut into ¾ inch cubes

Kaffir Lime leaves – 6-7 (optional, but try not skipping)

Lemon grass – 2 (Use from the base till its soft, cut into 1 inch pieces - but optional)

Roasted unsalted peanuts - 6 tbsp 

Fish sauce - 3 tbsp

Brown sugar- 2 Tbs

Lime juice – 2 Tbsp

Vegetable oil -1/4 cup

Garlic- 1 tbsp (chopped)

Fresh red chillies- 2-3 (blended to a paste with small handful of fresh coriander)

Eggs - 2

Bean sprouts - 1 cup 

Spring/ Green onion -  2 stems (cut into 1-inch pieces)
Fresh coriander leaves

Wedges of lime

Keep the following things ready before you start cooking Pad - Thai: 

- Soak noodles in tepid water till softened,drain.

- Mix tamarind juice, fish sauce, sugar and lime juice. 

- Coarsely crush peanuts.

*If you want to make chicken Pad Thai, use 120 grams of chicken breast. Slice the chicken into 1/4-inch strips,marinate with cornflour,a pinch of sugar and a dash of fish sauce. Add chicken in Step 3 and stir fry on high heat for 1 minute, then add Tofu. 

**If you want both chicken and shrimp, use 60 grams chicken, 60 grams shrimp. First cook the chicken for a minute in step 3, and then add the shrimp and tofu. 

***You can omit tofu if you don't like them. 

****And replace Fish sauce with dark soy sauce if you don't have any.

1. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic, chili paste and stir, letting it cook for about 30 seconds. 
2. Add tofu and shrimps and stir-fry for 1 more minute. 
3. Pull everything on the side of the pan and break eggs in the center of the wok and  fry without scrambling it too much. The eggs should look something like ribbons after 1-2 minutes.
4. Add the noodles to the wok now,  stir-fry for 1 minute gently so as to not break the noodles too much.  
5. Add reserved tamarind juice, continue stir-frying, mixing everything together for 1-2 minutes. Your noodles should still be al dente.
6. Add the bean sprouts and all the spring onion. Stir-fry for 30 seconds and take off heat. 
7. Check the seasoning,it should have a tang to it.
8. Transfer noodles to a serving dish and sprinkle the ground peanuts, and fresh coriander leaves. 
9. Stick a couple of lime wedges on the side and serve immediately.