Pad Thai (Stir-Fried Rice Noodles)

Name: Pad Thai (Stir-Fried Rice Noodles)
Yield: 4
Cuisine: Thailand
Ingredients: Flat rice noodles (dried, medium width) — 200 g (7 oz); Sunflower oil — 3 tbsp (45 ml); Shrimp, peeled and deveined — 200 g (7 oz); Firm tofu, cubed — 150 g (5 oz); Eggs — 2; Dried shrimp, chopped (optional) — 2 tbsp; Tamarind paste — 3 tbsp; Fish sauce — 3 tbsp; Palm sugar or brown sugar — 3 tbsp; Chilli powder (optional) — 1 tsp; Bean sprouts — 150 g (2 cups); Spring onions, cut into short lengths — 3; Crushed roasted peanuts, to serve — 4 tbsp; Lime wedges, to serve

The Quirky Foodster Team

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Servings

Ingredients

Flat rice noodles (dried, medium width) — 200 g (7 oz)
Sunflower oil — 3 tbsp (45 ml)
Shrimp, peeled and deveined — 200 g (7 oz)
Firm tofu, cubed — 150 g (5 oz)
Eggs — 2
Dried shrimp, chopped (optional) — 2 tbsp
Tamarind paste — 3 tbsp
Fish sauce — 3 tbsp
Palm sugar or brown sugar — 3 tbsp
Chilli powder (optional) — 1 tsp
Bean sprouts — 150 g (2 cups)
Spring onions, cut into short lengths — 3
Crushed roasted peanuts, to serve — 4 tbsp
Lime wedges, to serve

Method

Soak the dried rice noodles in warm water for 20 minutes, until pliable but still slightly firm, then drain.
In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar and chilli powder to make the sauce.
Heat the oil in a wok over high heat and stir-fry the shrimp for 1–2 minutes until just turning pink, then push to one side.
Add the tofu and dried shrimp, if using, and stir-fry for 1–2 minutes.
Crack the eggs into the wok and scramble briefly, then mix everything together.
Add the drained noodles and the sauce, and toss constantly for 3–4 minutes, until the noodles are tender and have absorbed the sauce.
Add the bean sprouts and spring onions, and toss for a further 1 minute, just until the sprouts soften slightly.
Plate and top generously with crushed peanuts, extra bean sprouts and lime wedges.

Introduction: Pad Thai, Thailand's most internationally recognised dish, stir-fries flat rice noodles with egg, tofu and
shrimp in a balanced sweet, sour and salty sauce, finished with crushed peanuts, bean sprouts and lime.

Cultural Background: Pad Thai, Thailand's most internationally recognised dish, stir-fries flat rice noodles with egg, tofu and
shrimp in a balanced sweet, sour and salty sauce, finished with crushed peanuts, bean sprouts and lime.
Promoted as a national dish in the mid-20th century, it remains a beloved everyday lunch across the
country.

Tips: Don't over-soak the noodles — they should still have a slight bite before going into the wok, as they'll continue to soften while frying. Cook over high heat and keep the ingredients moving constantly for the best stir-fried texture.

Variations: Use chicken instead of shrimp, or omit seafood entirely for a vegetarian version with extra tofu. Adjust the balance of tamarind, fish sauce and sugar to taste — pad Thai should be a balance of sour, salty and sweet. A vegetarian version can be made by omitting the shrimp, dried shrimp and fish sauce, using extra tofu
and substituting soy sauce for the fish sauce.

Vegetarian Pad Thai: Omit the shrimp and dried shrimp. Increase the tofu to 300 g (10 oz). Replace the
fish sauce with an equal amount of soy sauce. Proceed exactly as directed.

Storage: Refrigerate in an airtight container for up to 2 days; noodles will soften further.

Reheating: Reheat in a hot wok or pan with a splash of water, tossing until warmed through.

FAQs:

Q: What is tamarind paste?

A: A tangy, fruity paste made from the pulp of the tamarind pod, essential for pad Thai's characteristic sourness; available at Asian grocers.

Q: Can I use rice noodles from a package labelled 'pad Thai noodles'?

A: Yes, these are specifically the right width and type for this dish.

Q: Why soak rather than boil the noodles?

A: Soaking keeps them from becoming mushy, since they finish cooking directly in the wok with the sauce.