HOW TO MAKE A PAD THAI
Today marks one of our favourite culinary celebrations - Pad Thai Day! It's a Chaophraya legend, although ours started from very humble beginnings.
In honour of Pad Thai Day, we thought we'd share our famous recipe so you can bring a true taste of Thailand to your kitchen and make this delightful dish at home.
THE STORY BEHIND OUR FAMOUS PAD THAI
Our restaurant was established by Khun Kim, a woman with an extraordinary journey from the bustling streets of Bangkok to the heart of our kitchen. It all began with a Pad Thai cart in the vibrant city of Bangkok, where her Pad Thai quickly became a local favourite.
This Pad Thai carries the taste of her journey, with each ingredient carefully chosen to reflect the vibrant culture of her homeland.
THE RECIPE
INGREDIENTS
SAUCE
Vegetable oil (2 tbsp)
Minced red onion (10g)
Palm sugar (80g)
Water (30ml)
Fish sauce (90ml)
Tamarind concentrate (2 tbsp)
Tomato purée or ketchup (1 tsp)
THE PAD THAI
Rice noodles (soak until transparent) (150g)
Vegetable oil (4 tbsp)
Sliced chicken (150g)
Preserved sweet turnip (1 tbsp)
Sliced red onion (20g)
Julienne cut carrot (50g)
Julienne cut spring onion (50g)
Beansprouts (50g)
2 Eggs
Pad Thai sauce (200g)
GARNISHES
Chilli flakes
Crushed roasted peanuts
Lime wedge
Coriander stem
THE SAUCE
Add the cooking oil to the pan and heat, then fry the red onion until caramelised.
Add water, palm sugar, tamarind and fish sauce then stir on medium heat.
Add tomato purée and stir well until it thickens.
BRINGING IT TOGETHER
Heat cooking oil in a wok on medium heat, then add the chicken and stir-fry for 2 minutes, then add the sweet turnip keep stirring to avoid burning.
Add the red onion and rice noodles and Pad Thai sauce then stir until the noodles soften (add a little water if needed).
Push the rice noodles to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked, and gently mix with noodles.
Add the carrot, spring onion, and beansprouts and stir-fry for 1 min to keep them crunchy.
Garnish with coriander and serve with crushed peanuts, chilli flakes and lime wedge.
Top tip: Use your toppings and don’t forget to squeeze your lime!
Serve and enjoy!
SHARPEN YOUR CULINARY SKILLS
Love the taste of your homemade Pad Thai? Why not learn more Thai recipes from our expert chefs at one of our cooking schools?