Pad Thai Recipe

Pad Thai was originally developed in Bangkok to serve busy office workers with fast, nutritious and delicious food to eat during their breaks. You will still find it being served at street vendors and most restaurants.

Variations of this Thai favorite can be seen on menus across the country. Thai taste can be defined as the use of all 5 flavors: spicy, sweet, salty, bitter and sour. Only Thai cuisine brings out all of these flavors to play together harmoniously in a meal, and Pad Thai is no exception!

Thai Street Vendor

Ingredients:

1/2 package (16oz) wide rice noodles
2 1/2 tbsp. vegetable oil
2 cloves garlic
3 eggs
1/4 lb. pork, cut into 1" by 1/4" pieces
3 tbsp. dried small shrimps
2 tbsp. salted radish, chopped (optional)
2 tbsp. fish sauce
1 tbsp. thin soy sauce
2 1/2 tbsp. coconut palm sugar
1 tbsp. lime juice
1 cup bean sprouts
1/4 cup unsalted roasted peanuts, crush in a mortar & pestle or chop with a chef's knife
Lime for garnish


Preparation:

1. Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.
2. Heat oil in wok, until hot but not smoking. Add smashed garlic. Add pork. Fry until meat is no longer pink.
3. Add eggs and stir until cooked, combining with pork.
   
4. Add noodles, dried shrimps, fish sauce, sugar, lime juice and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through.
5. Add salted radish, if using (rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix.
6. Garnish with lime and serve.