Easy Pad Thai recipe
Pad Thai
𝘞𝘩𝘦𝘯 𝘱𝘦𝘰𝘱𝘭𝘦 𝘢𝘴𝘬𝘦𝘥 𝘺𝘰𝘶: “𝘸𝘩𝘢𝘵’𝘴 𝘺𝘰𝘶𝘳 𝘧𝘢𝘷 𝘵𝘩𝘢𝘪 𝘤𝘶𝘪𝘴𝘪𝘯𝘦?” 𝘞𝘩𝘢𝘵’𝘴 𝘵𝘩𝘦 𝘧𝘪𝘳𝘴𝘵 𝘥𝘪𝘴𝘩 𝘵𝘩𝘢𝘵 𝘤𝘰𝘮𝘦𝘴 𝘪𝘯 𝘺𝘰𝘶𝘳 𝘮𝘪𝘯𝘥? 𝘍𝘰𝘳 𝘮𝘦, 𝘪𝘵 𝘸𝘰𝘶𝘭𝘥 𝘣𝘦 𝘗𝘢𝘥 𝘛𝘩𝘢𝘪. Pad Thai is served in almost ALL restaurants in a Thailand. It’s a stir fried rice noodles, made with chicken or prawn or tofu and tamarind sauce!
W made us the tastiest Pad Thai and I really wanted to share this recipe with you!! Let’s get started!
If you love eating some matcha dessert, make sure to check out my matcha crepe cake recipes.
All the photos above are taken using Sony Alpha 7 II | Full-Frame Mirrorless Camera.
Pad Thai recipe
Ingredients
Pad Thai
- 300 g Pad Thai
- 3 Large eggs
- 400 g Pressed tofu
- Large prawns
- Dried chilli flakes
- 4 cloves Garlic
- 30 g Dried shrimps
- a handful of Bean sprouts
- Sunflower oil
- 2 Limes
- Shallots
Pad Thai sauce
- 2 tbsp Cane sugar
- 4 tbsp Water
- 2 tbsp Fish sauce
Instructions
- Soak the dried flat noodles (pad thai) in a large deep bowl with water for several hours until they soften.
- Add palm sugar, water, fish sauce and tamarind paste to a saucepan; Keep stirring over medium heat then set it aside.
- Heat a frying pan & add the sunflower oil. Sear prawsn ( as many as you want, we love prawns) and remove them from the pan.
- Sauté shallots, minced garlic, chili, dried chili flakes, dried shrimps, pressed tofu over a frying pan.
- Add noodles, bean sprouts, sauce and keep tossing.
- Push noodles to one side; add 3 eggs on the empty space, keep stirring until the eggs are cooked. Toss the eggs into noodles.
- Serve immediately. Divide among three flats. Garnish with spring onion & squeeze lime juice over the noodles.
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