Pad Thai (Non-veg Thai fried noodles) | Pad Thai recipe| How to Make Classic Pad Thai

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Pad Thai is Thai fried noodles which is made with flat rice noodles. When I went to Thailand I had this dish there for few times and I loved it very much. Now sometimes I used to make it in my dinner to satisfy my taste buds. It is also a very good-going main dish in a dinner party.
Here noodles fried with chicken, eggs, prawns, tofu and many veggies which make it rich together. Pad thai serving is also something different from other normal noodles as it is normally served with 5 things(Lemon wedges, chilli flakes, crushed peanuts, spring onion strips and moong bean sprout). Lets go through the recipe.

Preparation Time : 12 minutes

Cook Time       : 20 minutes

Serves            : 4 people

 

Ingredients:

  • Thai Flat rice noodles-225 gram
  • Headless peeled prawns-8 numbers
  • Chicken strips-150 gram
  • Eggs-2 numbers
  • Green bellpepper(Sliced)-1/2 of a large
  • Red bellpepper(Sliced)-1/2 of a large
  • Moong bean sprouts (Homemade or storebought) -1/2 cup
  • Fresh red chilli (Chopped)-2 numbers
  • Onion (Sliced)-1 small
  • Garlic(chopped)-5 cloves
  • Smoked tofu(Cube)-200 gram
  • Spring onion white(Chopped)-3 number
  • Spring onion green(strips cut into pieces)-1.5 number
  • Crushed peanuts-1/2 cup
  • Red chilli sauce-1 tablespoon
  • Tamarind paste-3 tablespoon
  • Fish sauce-3 tablespoon
  • Rice vinegar-1 tablespoon
  • Brown Sugar-1 tablespoon
  • Chilli flakes-1/2 tablespoon
  • Oil-4 tablespoon
  • Salt to taste
  • For serving,
    • Lime wedges-1 piece
    • Crushed peanuts-1/4 cup
    • Spring onion green(strips)-1.5 numbers
    • Chilli flakes-1 tablespoon
    • Moong bean sprouts-1/4 cup

How to Make:

  1. Soak the Thai flat rice noodles in hot water for 5-7 minutes.
  2. Strain the noodles from hot water and wash it with cold running water.Then keep it aside in cold water.
  3. Marinate the prawns and chicken with salt.
  4. Add 2 tablespoon oil in a wok. Allow it to heat.
  5. Fry the prawns until it changes the colour little bit and then take out into a dish.
  6. Then in the leftover oil break the eggs.
  7. Stir the eggs well for 2-3 minutes and season with some salt. Then take out the scrambled egg into a dish.
  8. Again add 2 tablespoon oil in the wok. Allow it to heat.
  9. Fry the tofu for 2 minutes. Add salt to taste.Then take it out.
  10. Now add garlic chopped in remaining oil and saute it.
  11. Add onion sliced and saute for a minute.
  12. Now add chicken strips in it and saute it until chicken becomes little tender.
  13. Add chopped spring onion white and fresh red chilli. Give it a good stir at high flame.
  14. Add red and green bell pepper. Mix it.
  15. Add sprout in it. Stir for a minute.
  16. Add rice vinegar followed by tamarind pulp.
  17. Mix fish sauce and red chilli sauce in a bowl.
  18. Then add brown sugar in it. Mix it well.
  19. Add this mixture in the wok and stir it.
  20. Now add strained noodles and mix it gently at high flame.
  21. Add chilli flakes and mix well.
  22. Now add scrambled egg, fried tofu and prawns.
  23. Add crushed peanuts.
  24. Adjust the salt.
  25. Add spring onion green strips at the end. Stir for once.
  26. Serve it hot with all garnishing.

My Tip: 

  • Pad Thai should be cooked in high heat which is very important for this recipe.
  • Don't over soak the noodles in hot water, it should be boiled but not too soft.
  • Rice noodles is very delicate. So handle this very carefully otherwise it will get broken badly.
  • Here I have used smoked tofu as I love it, but normal tofu also can be used.
  • Prawn and tofu should not be overcooked otherwise it become hard and dry.

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