Pad Thai

The Story
Early in the 1930’s Plaek Phibunsongkhram, who was the Prime Minister at the time wanted to make a patriotic food that would become the national dish of Thailand to bring the people together. He soon discovered a basic Pad Thai recipe and encouraged people to cook it for themselves. It was soon a common and popular street food recipe in Northern Thailand. It was popularised in America when at the end of World War 2, the Thai immigrants took the dish with them and from there it steadily gained popularity and is now known as the quintessential Thai dish.

Pad Thai

A simple recipe for a beloved Thai dish.
Servings 1
Prep Time 25 mins
Cook Time 15 mins

Ingredients

  • 1 Chicken Breast
  • 2 Eggs
  • 1.5 tbs Tamarind Puree
  • 1 large Onion
  • 3 clove Garlic Cloves
  • 1 handful Finely Chopped Peanuts
  • 1 packet Thai Dried Rice Noodles
  • Lemon Wedges
  • 3 tbs Brown Sugar
  • 1.5 tbs Oyster Sauce
  • 2 tbs Fish Sauce

Instructions

  • Place rice noodles into boiling water and cook for about 5 minutes.
  • Mix 1.5 tbsp of tamarind puree with 3 tbsp brown sugar, 2 tbsp fish sauce and 1.5 tbsp oyster sauce.
  • Put vegetable oil into a non-stick pan and place on medium heat.
  • Add chopped onion and garlic and cook for 30 seconds.
  • Take off the heat and then add sliced chicken and cook until browning.
  • Crack 2 eggs into the pan next to the chicken and make an omelette.
  • Chop the omelete up once cooked.
  • Add noodles, sauce and vegetables into pan and mix thoroughly.
  • Add to a bowl with sliced lemon and finely crushed peanuts and enjoy!