There is a secret to making Pad Thai. I learnt it many years ago in Thailand and it changed everything. It is a simple rule - do not pre cook your Pad Thai noodles. Simply soak them in cold water for 30 minutes before adding them to the wok. It is also important to not cook too much at once in the wok - 1 serve is ideal, 2 at the most. Each batch takes about 3 minutes so it is not too much work to cook each serve separately if you are making for a larger group.
Forage Pad Thai
75g dry rice noodles - the brand is important - the dry rice noodles need to be transparent/thin or they will not cook in the wok. The Chang brand of rice noodles work well.
2 tbs peanut oil
1 garlic clove, finely sliced
Pad Thai sauce - 1 tbs sweet chiili sauce, 1 tbs soy sauce (or tamari), 1 tsp dark soy sauce, 1 tsp rice wine vinegar
1 large handful off fresh bean sprouts
2 spring onions, finely sliced
1 mild long red chilli, finely sliced
sprinkle of roasted peanuts to serve
lime wedge to serve
Prepare all of your ingredients. You need everything on hand when you are ready to cook as they go into the wok quickly.
Place peanut oil in a wok and heat.
Add the garlic and stir for 20- 30 seconds until fragrant and slightly coloured. Do not burn.
Crack the egg into the wok and scramble. Push to the side.
Add any optional ingredients listed below and cook for 30 seconds - push to the side of the wok.
Add the strained soaked rice noodles and the sauce. With a wooden spoon, stir the noodles constantly until you notice a change in their texture and the sauce is mostly absorbed - about 30-60 seconds. Push to the side.
Add half the spring onions.
Take off the heat. Add a large handful of fresh bean sprouts. Use tongs to toss ingredients.
Serve onto a plate and top with the remaining spring onion, red chilli, peanuts and lime wedge.
The beauty of a Pad Thai is how easy they are to adapt. The above recipe stays the same, however you can add a few prawns, tofu and/or fresh small broccoli florets.