Pad Thai almost rivals Tom Yum Goong as the quintescential Thai dish. Pad is Thai for fry so Pad Thai is the basic Thai stir fry.
Prepare noodles according to packet directions. Drain and rinse under cold water. Drain again and set aside.
Meanwhile, heat 2 teaspoons of oil in a wok on high. Add egg and swirl to coat sides. Cook for 30 seconds, until set. Slice and set aside.
Heat remaining oil and stir-fry garlic, chilli sauce and onion for 1 minute. Add chicken and cook for 4 minutes, until cooked through. Add noodles and combined lime juice, fish sauce and palm sugar to heat through. Toss through egg, green onion and coriander. Scatter over peanuts and serve with libean sprouts and me.
Serve with the classic Thai condiments - ground chillies,sugar, Thai vinegar and fish sauce (nam pla). You have seen them in most Thai restaurants - a rack or metal basket of four containers, three jars with lids and spoons for the chillies, sugar and vinegar and a small bottle of nam pla. Each diner can choose the quanties to suit their taste. The condiments and lime juice are then mixed into the Pad Thai to achieve a balance between the hot, sweet, sour and salty tastes. Seafood (ahan talay) or pork (moo) can be substituted for the chicken.
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