Pad Thai

This one is indeed delicious, but requires some work, and some suitable ishes. It is recommended to with with a large wok, and a strong source of energy (for example, a gas cooking burner).

For 6-8 people we need to prepare

  • pkg Thai Rice Noodles, 1/8 inch wide
  • 3/4 cup vegetable oil
  • 1 cake tofu
  • 1 lb deboned chicken breast, leg or thigh, cut in bite-sized pieces
  • 4 cloves garlic, crushed
  • 8 Black Tiger shrimp (21/25)- peeled and deviened, tails on
  • 4 eggs
  • 4 tbsp Thai fish sauce
  • 4 tbsp fresh lime juice
  • 4 tbsp tomato ketchup
  • 2 tbsp sugar
  • 1 tbsp dried chilies (For medium hot)
  • 1/2 cup peanuts, finely chopped
  • 4 handfuls bean sprouts
  • 3 green onions, cut in 2-inch pieces,
  • fresh coriander
  • chopped lemon wedges,
  • cucumber or watermelon slices (optional)
  1. Soak the rice noodles in cold water for at least 4 hours or overnight.
  2. Take 1/4 cup of the oil and heat in a frying pan until hot but not smoking.
  3. Fry the tofu for about 2 minutes on each side until golden. Drain on paper towels and let cool. Then dice into cubes.
  4. In a wok, heat the remaining oil till very hot.
  5. Add the chicken and garlic and stir constantly. Cook for 2 minutes.
  6. Add the shrimp and tofu. Stir for 1 minute.
  7. Add the eggs and stir fry constantly until eggs are cooked.
  8. With wok on high heat, add drained rice noodles. Stir fry until noodles become limp and translucent.
  9. Add fish sauce, lime juice, tomato ketchup, sugar and chilies, stir frying continuously for 3 minutes.
  10. Add peanuts (reserve 4 tbsp for garnish), bean sprouts and green onions. Stir and mix well for 2 minutes.
  11. Garnish just before serving with the reserved peanuts.
  12. Serve immediately with lemon wedges, cucumber or watermelon slices, fresh coriander and extra chilies for YOW!


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