Having spent a few years living in Asia (Dhaka, Bangladesh) I often found myself visiting friends who worked at the Thai embassy. We would go out for dinner and they would poke fun at me as I marvelled at the ‘modern’ sights of Bangkok, the Sky train (BTS), the spotless malls and the cinema.
I always found myself heading for the nearest food stall to get myself some authentic street food. Pad Thai can be found pretty much everywhere. It’s a real Thai staple and so delicious. What I found was that you could walk along the street and find 6 vendors all selling Pad Thai but they all tasted so different. It was quite fun trying them all and as a real food buff I found myself sometimes trying more than one in a single day.
I may not truly replicate the authentic taste of a real Pad Thai but I feel this comes close and is my homage to that great dish.
Prep time: 20 mins
Cook time: 15 mins
Calories per serving: 245
Cost per serving: £0.84
250g flat egg noodles (or Tagliatelle)
25g dark brown sugar
2 tablespoons light soy sauce
1 tablespoons fish sauce
1 tablespoons fresh lime juice
1 teaspoon chilli oil or paste
3 tablespoons canola oil
2 spring onions
200g peeled prawns
4 garlic cloves
50g bean sprouts
60g chopped peanuts
10 basil leaves
Place the pasta into boiling water and cook until soft.
Peel and mince the garlic using a garlic press of chop extremely finely.
Slice the basil leaves into strips
Peel the spring onions and slice lengthwise into thin strips. After chop into 1 inch lengths.
Put the canola oil and garlic into a hot pan and add the prawns.
Cook for about 5 minutes then add the sugar, chilli oil/paste, soy sauce and fish sauce.
Cook for a further 5 minutes on a medium heat stirring the mixture often.
To this mixture add the beansprouts, lime juice, chopped peanuts and onions, stirring to combine the ingredients thoroughly
Drain the pasta completely and add to the mixture. Mix all the ingredients together and top with the basil leaves.
Omit the noodles and add a can of coconut milk to the mixture for a nice spicy Pad Thai soup.
If you are on a budget you can use red Thai paste 2tsp, and 2 tablespoons crunchy peanut butter and leave out the sugar, fish sauce, soy sauce, lime juice, chilli oil and garlic, This should bring down the cost to about 60p per person