Pad Thai Weekend Recipe series - this week by Eva H. Staff Jason Pirodsky

Written by StaffJason Pirodsky Published on 25.02.2011 13:42:54 (updated on 25.02.2011) Reading time: 5 minutes Team members share the best recipes for you to try over the weekend.

Thai Pad by Eva H.

Why I like this recipe?

“This is one of my fave dishes ever – and when I´m in Thailand I eat it about once a day. Eaten fresh off a cart in the street, it´s as good as it gets. My quest in Prague for the perfect Pad Thai is never ending, but I´m happy now to make it at home because it´s QUICK, CHEAP, and HEALTHY. As a village mom, I can´t just run to Noi whenever I feel like it. Once you´ve managed to track down the ingredients you´ll be a pro and it´s very simple to tweak the ingredients from my recipe below to suit your own preferences. “Same same, but different ;)”

Preparation time
10 minutes

Cooking time
10 minutes


1-2 tbsps peanut oil*
3 cloves pressed garlic
Chicken meat (tofu if you´re vegetarian)
½ package Thai rice noodles (wide flat ones are best for this dish)
1/4 cup chicken stock
2 tbsp fish sauce*
¼ cup tamarind sauce *
2 tbsps brown sugar*
½ tsps red chili flakes (you can substitute chili sauce)
½ tsps ground white pepper (black can work but it´s really best to use white)
1 cup bean sprouts (use less if you´re not a big fan)

2 stalks Spring onion, thinly sliced
1 egg
Ground up peanuts
A few sprigs fresh Cilantro (optional)
1 lime, sliced into 6 – 8 wedges
Soy sauce to serve with

Preparation method
The first step is to place your rice noodles in lukewarm water. Leave them to soak no longer than 10 minutes.

Prepare your chicken by cutting it into small pieces. You can shave very thin slices if you cut it while it´s still a bit frozen. Thinly sliced meats are ideal for wok cooking; they absorb lots of flavor and are quickly done. Once you start cooking it goes quite fast, so have all your ingredients lined up and ready to go.


Mix your liquids in one cup: chicken stock, fish sauce, tamarind sauce, and brown sugar. Stir until sugar is dissolved.

Combine your spices in a small bowl: white pepper and chili pepper.

Heat an empty wok (or any large, deep pan you have). Once it´s hot, add peanut oil. Fry garlic for one minute, then add chicken. Stir fry for three minutes. Add noodles. These should be flexible but not expanded at this point. Add your liquid mix, bean sprouts and spring onions. Stir fry about a minute, then push everything to the side and make room to crack an egg. Make a micro omelet, and once it´s not runny, mix it in with the rest. Serve it up in the 2-3 bowls it will fill, sprinkle lots of fresh peanuts and lay lime wedges on the side, and garnish with cilantro if you have it.


Note about peanut oil:
Peanut oil is hard to track down but I´ve found it at Manni Mini. The trick to successful stir fry is to get the wok super hot and stir constantly. That´s why the best oil is peanut oil because it doesn´t break down and get smoky at that high heat.  

Note about fish sauce:
Can be bought at some Tesco´s and Thai´s. It´s often added as an additional condiment when served, alongside chili and maybe shrimp powder – from Thai´s.

Note about tamarind sauce:
You can buy bottled “Pad Thai” sauce and it´s largely tamarind and fish sauce. It´s much better of you use the real ingredients. I buy a chunk of tamarind, cut off a tbsps worth or two and “dissolve” it in boiling water for a few minutes. It doesn´t really dissolve, and you will need to strain the chunky fruit and use just the liquid. It imparts a sour and sweet flavor to the dish – you can´t have pad thai without it. But once you buy a chunk of the solid fruit, it will last a long time in the refrigerator. Pre-mix it with the other ingredients and leave it in a jar and you´ll be able to whip up pad thai in a flash.


Note about sugar:
Brown sugar here means “Třtinový cukr” or raw cane sugar, which is easy to find, unlike the “American-style” brown sugar with molasses added.

Note about soy sauce:
There are many soy sauces available locally and you probably have your favorite but I would avoid using Pearl River brand Chinese sauces, as they are too sticky and sweet (thanks to the added molasses.) A lighter one – Japanese Shoyu or Golden Boat Superior Light Soy Sauce is better. You can buy authentic Thai soy sauce at Thai´s Asian food shop.

Amazing Facts!

  • Pad Thai without the peanuts is unthinkable – and I´ve seen a student version of the dish which is just ramen, peanut butter and soy sauce. But in Thailand the population is afraid of peanuts – and you should be too if you´re eating there. Tropical peanuts are prone to a highly carcinogenic kind of mold, so you won´t see people eating these wonderful nuts. Luckily, we don´t have that problem here, though, so load ‘em up.

  • Pad Thai means Thai dish and is the national dish of Thailand. It was created in order to dissuade the Thais from eating nothing but rice, at a time when rice was a profitable export. So the king decided to encourage noodle eating, and this patriotic dish was launched. Now, we all love it.



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