This wonderful dish is part of the traditional street food in Thailand and it is one of the most wanted dishes.
Today we were really missing Thailand and this dish was really comforting! We love pad Thai!
Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts
- 300 g rice noodles (or other noodles if not available)
- 1 tablespoon brown sugar ( if possible palm sugar), to taste
- 1tablespoons tamarind paste
- 3 tablespoons fish sauce ( or soy light sauce)
Vegetables and seasoning
- 1 tablespoon vegetal oil
- 1 shallots, chopped
- 2 garlic cloves, chopped
- 2 eggs, lightly
- 60 g bean curd, diced or 150 g fresh shrimp
- 1 tablespoon dried shrimp, if available
- chili powder
- 2 cups mung beans, germs
- 2 green onions, sliced
- 2 tablespoon peanuts, roasted and crushed, to taste
Topping ( to taste)
- 1 lime juice or 1 limes, sliced
- 2 green onions, finely sliced
- red pepper flakes
- soy sauce ( light or dark)
- nam pla, prik (fish sauce with preserved chilies)
- Soak noodles for 2 hours in cold water. If using fresh rice noodles, boil them shortly and rinse with cold water.
- Heat fish sauce, tamarind paste and sugar to dissolve the paste. Stir well until dissolved and set aside.
- Sauté shallots and garlic in oil until soft by medium heat.
- Add eggs and swirl.
- Change to high heat.
- Add bean curd or fresh shrimps, dried shrimps and noodles. Fry for 1 minute.
- Add prepared sauce and chili.
- Now add beans germs and green onion. Cook one 1-2 minutes.
- Adjust to taste with soy sauce or fish sauce and add half of the peanuts.
- Arrange on single dishes. Top with chopped peanuts and sliced green onions.
- Serve with lime (juice or slices), red pepper flakes, soy sauce and nam prik.