Pad Thai
(Thai Fried Noodles)
Instructor: Richard Feroze
416.710.8126
[email protected]

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ingredients list

• 4 tbsp. vegetable oil
• 2 cloves garlic, finely chopped
• 100 g sliced raw pork
• 4 large green prawns, deveined
• 1 tbsp. dried shrimp
• 2 tbsp. pickled daikon radish, chopped

• 50 g firm tofu
• 3 tbsp. fish sauce
• 3 tbsp. lemon juice
• 3 tbsp. sugar
• 150 g rick stick noodles, soaked for 15 minutes in warm water
•  2 eggs, beaten
  

• 50 g bean sprouts
  
• 3 tbsp crushed peanuts
  
• 2 tbsp. chopped garlic chives
• Garnish: 1/2 tsp. roasted chili powder, lime wedges

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Step 1
Heat oil in wok.  Gently stir-fry garlic until golden brown.  Add pork, increase heat and fry until cooked.  Add prawns, dried shrimp and pickled radish and continue to stir-fry.  Stir in tofu and reduce heat.

Step 2
Add lemon juice, fish sauce and sugar, stirring to dissolve. Once dissolved add noodles and stir through briefly.  Mix until all ingredients are incorporated.  Be sure not to crush the tofu; it can be very delicate at this point.

Step 3
Push all ingredients to one side and, quickly add beaten eggs to other side; a bit of vegetable oil helps the egg not to stick.  Once they begin to set, gently scramble them, still keeping them to one side.

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Step 4
Place most of the bean sprouts and a handful of crushed peanuts, garlic chives and coriander leaves on top of the noodles.  Stir with scrambled eggs, through the noodles.

Step 5
Served on a large plate with little mounds of chili flakes if using, the remaining bean sprouts, peanuts, garlic, chives, coriander and the lemon wedges.

Pad Thai

Chopsticks are the perfect tools for this classic Thai Noodle Dish.