One of the dishes in my to-cook-list for awhile. Ben used to live in Bangkok and i often asked him about the food there. Even though he is not a big fan of pad thai, this is one of Thailand’s national food, and being a thai food lover, of course i would wanna learn to make this famous dish. This turned out to be a rather easy dish to make and I think it is very yummy and I also earned Ben’s approval which really made my day ❤
- Prawns or diced chicken (enough to serve 2)
- 2 eggs
- 200g flat rice noodles, soaked
- 2 cloves garlic, chopped
- 1 small red onion, sliced
- 1/4 cup water
- 3-4 tbsp fish sauce/soy sauce
- 1 tbsp sugar
- 1 tbsp of tamarind sauce OR 1 heaped tbsp chai po (preserved radish)
- 3 stalk spring onions, cut into 1cm pieces
- Handful of beansprouts
- Toppings: Crushed peanuts, coriander, chilli
- Beats eggs and cook into scrambled eggs, set aside.
- If using prawns, remove shells off the head of the prawns but leaving the flesh inside the heads. (the orangey bits). Fry prawns with some oil until just cooked. Dish up and set aside.
- Using the same wok you have fried the prawns in, heat up some oil. Do not clean the wok as we want the juices from the prawns.
- Saute garlic and onions over high heat until fragrant. If you are making chicken, add in chicken and lightly brown.
- Add in rice noodles and toss briefly. Add in 1/4 cup of water.
- Add in tamarind sauce or preserved radish (chai po).
- Pour in fish/soy sauce. Add in sugar. YOu may add more sugar if you prefer a sweeter dish.
- When noodles are cooked, add in bean sprouts and spring onions. Fry briefly.
- Add in eggs and prawns (if you are making prawn version). Toss until combined.
- Top with chilli, peanuts and coriander to serve.