Pad Thai

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On my last day in Thailand I was truly in my element at Silom Cooking School. Pad Thai has always been one of my favourite dishes and learning how to make it in such an authentic environment with local chefs and local produce was incredible! We met at the markets for our fresh ingredients and walked to the little cooking school ready to start our foodie day. The name of this dish is actually called Pad Thai Sai Kai – just a bit of Thai knowledge (I think I’m an expert because I spent 10 days in the country)… This recipe is simple, a vegetarian option, and is the best Pad Thai (Sai Kai) I’ve eaten! If you’re ever in Bangkok I highly recommend booking in a cooking lesson at Silom Cooking School – we made five traditional Thai dishes on the day, cooked in an outdoor kitchen and of course got to then eat our delicious meals!

Ingredients

  • 100g dried rice noodles, pre soak in warm water until soft
  • 2 tbl vegetable oil
  • 1 tbl garlic, minced
  • 5 medium sized prawns, peeled and deveined (or mushrooms for vegetarian option)
  • 1/3 tofu, cut in 1cm strips
  • 1/4 cup raw bean sprouts
  • 1/8 cup chive or green onion, cut into 3cm pieces
  • 1 egg
  • 1 tbl palm sugar/brown sugar
  • 2 tsp fish sauce (leave out for vegetarian option)
  • 1 tbl tamarind paste
  • 1 tbl pickled white radish, finely chopped
  • 1 tbl roasted peanuts
  • 1/2 tsp ground dried red chilli powder
  • lime to serve

Serves 1-2

Method

Heat the oil over low heat, add garlic and fry until fragrant. Add prawns, tofu, bean sprouts, chives and stir well until prawns are cooked.

Crack the egg straight into the wok, stir rapidly until it becomes scrambled. Add noodles and season with fish sauce, palm sugar, peanuts, chilli powder, tamarind sauce and radish, then mix everything together and keeping frying.

When the noodles becomes soft switch off the heat and serve hot. Top dish with (extra) peanuts, a squeeze of lime and enjoy!

Happy cooking, love Jem x

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