Sick of ordering Thai takeaway and eyeballing your phone for an hour while they ‘prepare your order’? Made a promise to yourself to eat less Boost Bars and more bean sprouts? Turning on the charm this weekend and making that someone special more than Mi Goreng? This is your recipe.
Pad Thai is a takeaway/eat-out staple. It’s the dish you order without looking at the menu, but it’s also the dish you’ve never made yourself because why fix something that ain’t even broken? One reason: to wow the pants off your friends and family, that’s why. (But also it’s healthy and delicious and a great meal prep idea for a Sunday arvo.)
Fair warning: this recipe is authentic AF.
- 200g Thai rice noodles
- 1 cup of bean sprouts
- 1 onion
- 1/2 cup garlic chives
- 2 tbsp of cooking oil
- 2 tbsp of tamarind paste
- 2 tbsp of white sugar
- 2 tbsp of minced garlic
- 1/3 cup of extra firm tofu
- 1/2 lime
- 2 tablespoons peanuts
- 250g of prawns
- Ground pepper
- 1/2 tsp ground dried chilli pepper
- 4 tsp fish sauce
- 1 egg
- Crack out the shopping list and reusable tote bags and pop to your nearest shops. Don’t fall for the 2-for-1 Crunchy special at the checkout, you’re better that.
- Head home and start soaking the dry noodles in lukewarm water. This part sounds like a breeze but can wreck you like a wave. Getting the noodles spot on can be a bloody nightmare, just make sure that the noodles are submerged in plenty of water.
- By the time you’re ready to heap the rest of the ingredients in the pan, the noodles should be flexible but not too mushy. Next, Julienne the tofu into inch-long matchsticks and fry them in a pan until golden brown. Alternatively, you can just lump them in with the other ingredients below and fry them then.
- Slice and dice the garlic chives into inch-long sticks. Set aside a few fresh chives for a garnish. Run the bean sprouts under water and also save half for serving fresh. Mince the garlic and onion.
- Grab a wok or a large cast iron pan and put it on high heat with a dash of cooking oil. Then fry the peanuts until deliciously toasted.
- Add the onion, garlic, and tofu and saute them until they start to brown. Have a geeze at the noodles at this point and make sure they’re flexible but not expanding.
- Drain the noodles and add them to the wok, stirring quickly to keep them from sticking.
- Pop in the tamarind, sugar, fish sauce and chilli pepper, then stir it all together to get the flavour flowing (with the heat on high).
- Now it’s time to add the egg. Make some room for this bad boy by pushing all the noodles to the side of the wok. Crack the egg into the middle and scramble it until it is almost fully cooked, then fold it through the noodles, which should now be soft and chewy.
- Grab a cheeky noodle to taste. If it’s too hard, it’s not cooked, so add a little bit of water. When you get the right noodle consistency, it’s time to add the prawns and stir.
- Then sprinkle the pepper, add bean sprouts and chives, and stir them through. By now the noodles should be soft, dry and intermingling with each other.
- Pop your delicious Thai concoction onto your serving plates and sprinkle with ground pepper and yummy toasted peanuts. Serve hot with a wedge of lime on the side, raw chives and bean sprouts popped on top.
- Instagram a pic with the hashtag #definitelyorderingtakeawaynexttime.
You can check out all of our other awesome recipes here.
Image credit: Nancy Hannah