‘This is the best known of all Thai noodle dishes’ writes Vatcharin Bhumichitr in his book ‘Vatch’s Thai Cookbook’, in 2004. In 2005 I was reading this recipe, in London and I thought that I have to try this famous dish. I went shopping and the result was delicious. I would love to try it again, sometime. It takes only 2-3 minutes to cook, I can’t ask for more. May be a take away. 😉 I am not sure if this recipe is enough for 4 people, by the quantities, I estimate it is enough for only 2 so if you are more than 2, just double them.
Thai Fried Noodles/ Pad Thai
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 extra large egg (or 2 small eggs if you like)
- 180 g (6 oz) sen lek noodles, soaked and drained
- 2 tbsp lemon juice
- 1 1/2 tbsp fish sauce
- 1/2 tsp sugar
- 2 tbsp chopped roasted peanuts
- 2 tbsp dried shrimp, ground or pounded
- 1/2 tsp chili powder
- 1 tbsp chopped preserved radish (chi po)
- 30 g (1 oz, 1/3) cup fresh beansprouts
- 2 spring onions/ scallions, chopped into 1 inch/2,5 cm pieces
- sprig of fresh coriander/ cilantro, coarsely chopped
- lemon wedges, to garnish
- In a wok or frying pan, heat the oil and fry the garlic until golden brown.
- Break in the egg and stir quickly, cooking for a couple of seconds only, then add the noodles and stir well, scraping down the sides of the pan to ensure that the egg and garlic are well mixed.
- One by one, stirring between each addition, add the lemon juice, fish sauce, sugar, half the peanuts, half the dried shrimp, the chili powder, the preserved radish, 1 tbsp of the beansprouts and the spring onions.
- Test the noodles for tenderness and when they are al dente, turn on to a serving dish. Arrange the remaining peanuts, dried shrimp and beansprouts around the noodle mixture.
- You can also put a little pile of chili powder and another of sugar on the side to be mixed in as each diner wishes. Granish with coriander and lemon wedges and serve.