Disclaimer – This post includes affiliate links
Do you ever wonder if I ever cook for myself? I often get asked if I always eat out, and the answer in no. I’m lucky enough to be able to eat out often but I. still love to whip up some great dishes in the kitchen. Often I go for easy dishes – pasta, fajitas, bolognese (student essentials, am I right?!). However, I do try to be more adventurous because I love food and it gives me something to look forward to after a long day at work.
Here, I will discuss how to make an authentic Pad Thai based on the street food vendors in Thailand. This dish is easy to make and tastes wonderful! One of my favourite dishes to make is Pad Thai. I travelled around Thailand for a month and decided to do a cooking class in Bangkok. If you’d like to hear a bit more about my gap year experience in Thailand, and other countries in South East Asia, check out My Gap Year Spots in South East Asia and New Zealand.
I learnt to make a great Pad Thai whilst in Thailand, and the recipe that I brought home with me has had plenty of use. The best Pad Thai is from random street vendors and costs about 75p. This one is almost as good! The recipe is for one person so can easily be upscaled by multiplying the ingredients.
- 1 tbsp sunflower or rapeseed oil
- 1 chicken breast optional
- 1 tbsp carrot chopped
- 1 tbsp onion chopped
- 1 tsp garlic chopped
- 1 egg
- 1 portion rice noodles thin and flat ones are best
- 1 tbsp soy sauce
- 1 tsp caster sugar
- 1 tbsp bean sprouts
- 1 tbsp spring onions chopped
- 1 tbsp crushed peanuts
- 1/4 lime juiced
- Presoak noodles in boiling water.
- In a large wok add oil, carrot, onion, garlic and chicken. Fry until the chicken is cooked.
- Move ingredients to the side of the wok and add the beaten egg.
- Wait until the egg is almost cooked (similar to an omelette) then flip and break it up into small pieces.
- Add the noodles along with 3 tbsp. water. Mix all ingredients.
- Add soy sauce, sugar, bean sprouts, spring onions and peanuts.
- Stir fry for 2 minutes on medium heat. Add juice of lime. Stir well.
- Serve with an extra lime wedge, crushed peanuts and a little chilli. Add soy sauce to taste.
I’ve tried a fair amount of woks in my time. Although I’m no expert, and definitely not the best person to ask, this is my favourite wok. I’ve had mine for 4 years now and it’s still in perfect condition!
This dish is honestly incredibly easy but so good! Not only does it taste great, it’s simple to make and a healthy dish.