A beloved classic of Thai cuisine, Pad Thai was created in the 1940s to promote the country’s national identity through food. Made with stir-fried rice noodles, shrimp, eggs, bean sprouts, and peanuts, it beautifully balances sweetness, acidity, and a hint of spice. A true symbol of Thai hospitality and harmony of flavours.
For me, Thailand isn’t just a place to visit — it’s a feeling. Between the smiles, the colours, and the flavours, it’s a journey that touches the heart and soothes the soul.
▫️ 1 tbsp tamarind paste ▫️ 1 cup chicken broth ▫️ 5 tbsp fish sauce ▫️ 2 tbsp soy sauce ▫️ 1 tsp chili sauce ▫️ ½ tsp ground white pepper ▫️ Juice and zest of one lime
Instructions:
Cook the rice noodles according to the package directions (usually about 5 minutes). Rinse under cold water to prevent sticking and set aside.
In a bowl, mix the shrimp with 2 tablespoons of soy sauce, the grated ginger, and the pressed garlic.
In another bowl, combine all the sauce ingredients.
Heat a wok over high heat. Add the oil and chili flakes, then the white parts of the spring onions (reserve the green parts for serving).
After one minute, add the shrimp with their marinade and stir-fry for about 3 minutes.
Add the eggs, stir quickly to scramble, then add the bean sprouts and mix well.
Add the noodles and pour in about one-third of the prepared sauce.
Stir-fry, adding the remaining sauce gradually as it evaporates.
Serve in bowls, topped with crushed peanuts, lime wedges, and sliced green onions.
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