I personally like Pad Thai, could say that it is my go to dish when I don’t know what to eat. Easy to eat and of course easy to find. One of my favourite places to eat Pad Thai is at Phanganist. A bit greasy and soft noodles, hmm yummm!
Tarn head chef here personally likes to cook, so every dish she cooks is always special. I asked her what’s the secret behind her Pad Thai recipe. She said there’s no secret behind it just because she puts her heart in every dishes she cooks and it makes her happy when she sees people happy and enjoy her food. So that’s why her Pad Thai is really special.
She also told me that she cooks for everyone like they are one of her family. ‘No matter where they are come from but as long as they are in Phanganist, they are one of my family and I’ll treat them like ones’ she said. And from that you will get to eat real Pad Thai like your mother cooking!
And if you want to cook it yourself here’s is the recipe and how to
Ingredients
● 125g / 4oz Chang's Pad Thai dried rice sticks
SAUCE: ● 1 1/2 tbsp tamarind puree
● 3 tbsp (packed) brown sugar
● 2 tbsp fish sauce
● 1 1/2 tbsp oyster sauce
STIR FRY:
● 2 - 3 tbsp vegetable or canola oil
● 1/2 onion , sliced (brown, yellow)
● 2 garlic cloves , finely chopped
● 150 g/5oz chicken breast (or thigh) , thinly sliced
● 2 eggs , lightly whisked
● 1 1/2 cups of bean sprouts (optional)
● 1/2 cup firm tofu, cut into 3cm / 1 1/4" batons
● 1/4 cup garlic chives , cut into 3cm / 1 1/4" pieces
● 1/4 cup finely chopped peanuts
Instructions
● Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then
drain in a colander and quickly rinse under cold water.
● Mix Sauce in small bowl.
● Heat 2 tbsp oil in a large non stick pan over high heat. Add garlic and onion, cook for 30
seconds.
● Add chicken and cook for 1 1/2 minutes until mostly cooked through.
● Push to one side of the pan, pour egg in on the other side. Scramble using the wooden
spoon (add touch of extra oil if pan is too dry), then mix into chicken.
● Add bean sprouts, tofu, noodles then Sauce. (still an optional for bean sprouts)
● Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
● Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
● Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with
a sprinkle of chilli and a handful of extra bean sprouts on the side if desired (this is the
Thai way!). Squeeze over lime juice to taste before eating.
And bammm you will get your own tasty Pad Thai in the real Thai style!
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