One of my favourite things about travelling was food. And one of the best places I’ve found for this is Thailand.
The food in Thailand has unbelievable variety; fresh salads, spicy soups and highly flavoured noodles. One of my favourites, and a staple diet for anybody travelling through Thailand is Pad Thai.
Since being in Madrid I’ve sampled Pad Thai from a number of restaurants now, but none of them are like authentic street food Pad Thai, they’ve all been fancified by adding more than the basics. Don’t get me wrong, they’ve been very tasty, but just not quite the same. Therefore, here I have a recipe that I found for a Pad Thai which is as close to authentic street food as I’ve come across.
This recipe makes 2 large portions of Chicken Pad Thai. In Madrid some of these ingredients can be hard to come by, so I used an Asian supermarket in Principe Pio, which can be found here.
200g flat rice noodles (I used 3mm wide)
3tbsp groundnut oil (Need to buy some, I used olive, but it worked)
200g chicken, diced
2 cloves of garlic, finely chopped
2 shallots, finely chopped
2tsp chili powder
2 eggs, lightly beaten
20g peanuts, broken
– 2tbsp fish sauce
– 2tbsp tamarind paste
– 1tbsp brown sugar
1. Firstly boil some water to cover the noodles in a bowl, and cover the bowl for 10 minutes to soften the noodles.
2. In a small bowl, mix the ingredients for the sauce.
3. Heat a wok until it’s smoking, then add the oil, followed by the chicken for 3 minutes or until it starts to brown.
4. Add the garlic to the wok for a few seconds, closely followed by the shallots, chili powder and bean sprouts for a few more seconds.
5. Drain the noodles and add to the wok, thoroughly mixing while you stir fry everything together for 2 minutes.
6. Move everything over to one side in the wok, then add the eggs and allow them to set into a kind of omelette before breaking it up and mixing it with the rest in the wok.
7. Coat everything in the wok with your sauce, and add most of the peanuts. Mix this thoroughly for 2 minutes.
8. Serve. Use the remaining peanuts, a wedge of lime and some spring onion to dress the Pad Thai.