Travel recipes: How to make the best Pad Thai at home

Hoe maak je zelf pad thai | papertravels.nl

Make your own pad thai at home

If you’ve been to Thailand than you have probably tried that iconic Thai recipe Pad Thai. Or at least I cannot imagine that you haven’t! The first time we had an original pad thai was in Chiang Mai. Still one of my favorite cities in Thailand (and we’ll soon go there again!) Yay!) and a city where you definitely do not have to suffer from hunger.

50 cent

We were wandering around a little market and all the delicious smells we from the various stalls made us rather hungry. We spotted a small stall that was very busy. Three women where behind the ‘counter’ continuously scooping something in small boxes. A closer look revealed that it was pad thai (well we did have to ask what it was. Haha..) Since it appeared to be the busiest stall and it looked fantastic, we had to try for our selves. It cost a total of 50 cents. Ridiculously cheap for a rather filling meal. It has been a couple of years since but I’m guessing you can still enjoy a good meal for little money in Chiang Mai!

Want to make it at home? Try the recipe below!

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Hoe maak je zelf pad thai | papertravels.nl

Travel recipes: How to make the best Pad Thai at home


  • Author: Simone van den Berg
  • Cuisine: Thai

Ingredients

 

  • 100 gr noodles
  • 100 gr bean sprouts
  • chives
  • 2 tbsp of oil for cooking
  • 2 tbsp tamarind paste
  • 2 tbsp sugar
  • 1 chopped shallot
  • 100 gr chicken (cooked and chopped)
  • 1/2 lime
  • 2 tbsp chopped peanuts
  • freshly ground pepper
  • 1/2 tbsp chili flakes
  • 2 cloves garlic
  • 3 tsp fish sauce
  • 1 egg

 


Instructions

  1. Cook the noodles, drain and set aside in cold water.
  2. Chop the (Chinese) chives in 2 cm pieces. Set a few aside for the garnish. Wash the bean sprouts and save half to add at the end. Chop the shallots and garlic together.
  3. Use a wok and heat it on high. Add oil and roast the peanuts. Remove from the wok. Add the shallots, garlic and chicken and stir until golden.
  4. Add the (drained) noodles to the wok. Quickly stir fry to prevent it sticking to the wok. Add tamarind paste, sugar, fish sauce and chili. Stir on high. If you see a lot of moisture the wok is not hot enough. Turn the heat up in that case.
  5. Make room for the egg by placing the noodles on one end of the wok. Crack the egg and scramble it until almost cooked. Stir through the rest of the noodle dish.
  6. Sprinkle with white pepper. Add bean sprouts and the chives. Stir again.
  7. Place in a bowl or on plates and sprinkle with fresh pepper and peanuts. Serve hot with  a slice of lime, chives and the rest of the bean sprouts.

Keywords: noodles, asian, egg,

Written by
Simone van den Berg

Reizen doet mijn hart sneller kloppen. Al sinds ik me kan herinneren wilde ik de wereld ontdekken en andere culturen ervaren. Sinds onze allereerste verre reis naar Mexico in 1997 ga ik graag buiten de grenzen van Europa, maar ook dichtbij is nog zoveel moois te ontdekken! Reizen combineren met lekker eten is voor mij de ultieme combinatie. Van al mijn reizen heb ik stapels 'logboeken'. Vandaar de naam Paper Travels.

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Written by Simone van den Berg