Recipes: Pad Thai

I was supposed to blog about this after taking the photos and eating that sumptuous dinner but I think I passed out from food coma after that divine meal. Anyway, I first saw the “Beautiful Cookbook” series from JZ’s grandmother — almost undisturbed together with a bunch of books (however it stood out as the book is probably 13×20). She has the China one but I asked for the Thailand for Christmas instead since that beautiful country has most of the dishes I fancy to cook and definitely eat.

With that, I cooked the infamous Pad Thai from that cookbook thinking that it’s a safe choice. It turned out so wonderful so please go ahead and try it for yourself. 🙂


Information from: “Thailand the Beautiful Cookbook”

8 oz (250 g) rice noodles (sen lek)

3 tablespoons oil

3 garlic cloves (kratiem), minced

+ 1/4 cup dried shrimp/prawns — I substituted fresh

1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)

1/4 cup (2 oz/60 g) sugar

+ 2 tablespoons tamarind juice (ma-kaam piag) — I substituted Knorr Sinigang Mix

1 tablespoon paprika

– 1/2 cup fried tofu — I omitted this one

– 2 tablespoons dried unsalted turnip, cut into small pieces

1 egg, beaten

1/4 cup 1-in (2.5-cm) lengths chopped chives

1/4 cup (2 oz/60 g) ground roasted peanuts

1 cup bean sprouts


1/2 cup bean sprouts

+ 1/2 cup chopped chives — — I substituted Cilantro

– 1/4 small banana blossom, cut into strips — I omitted this one

1/2 lime, cut into wedges

How to cook:

1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.

2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.

4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.


+ (substituted or added)

– (omitted)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s