Going Thai with Pad Thai

I noticed that every time I put a number to my blog title it always ended up in unsuccessful trail. So I'm omitting the digits and just move on with my kitchen escapades. This time I wandered at something Thai.

Pad Thai (Thai fried noodles)




Following instructions at a thai cookbook, it was a lot easier for me to share this recipe

prep time 25 mins. <--------- so true!
cooking time 10-15 mins<----- i made it around 10 mins

250g rice stick noodles
2 tbsp. vegetable oil
3 cloves garlic minced
100 g peeled prawn chopped into bits <---- i used the regular shrimps which are quite big and I cut it some into half to create curls
2 tbsp. fish sauce/nam pla <----- adjust according to taste as long as its equal proportion with lime juice
2 tbsp. lime juice
2 tbsp. light brown sugar
2 med eggs beaten
1 cup bean sprouts
1/4 cup roasted peanuts
150 g thinly sliced pork
1/2 bunch garlic chives chopped <---- I didnt put any
2 tsp. red chillies <---- i used chili paste/tobanjang instead
half medium onion julienne



Make sure you prep all ingredients first coz this is cooks really quick.

Boil water in a deep pan (this is for the noodles). On a separate hot frying pan with oil, saute onion, garlic and meat. Watch when the meat is about to cook, its the right time to boil your noodles so it will not overcook when its time to transfer to the frying pan. When the meat is cooked and you already placed your noodles in the boiling water, add the shrimp to the frying pan and wait till shrimp turns pink. 2-3 minutes probably had elapsed so drain your noodles and DIRECTLY put it in the frying pan, this will keep the noodles fresh and it will prevent from sticking. Put the liquid ingredients and adjust to taste. Put the sugar, bean sprouts and peanut last. Serve immediately. Best eaten hot.

I tried draining the noodles and letting it stand at the colander for 5 minutes before putting it with the rest of the ingredients, it greatly affects the quality of the noodles.