‘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 the ingredients.
Thai Fried Noodles/ Pad Thai
Serves 2
Ingredients:
- 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
Method:
- 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.
Bon appetite!
Sweet Nothings 