Both the recipe and the paste have very little to do with genuine Pad Thai.
Ingredients
quantity
ingredient
step
20 g
dòufu puff
1
oil
1
25 g
spring onion
2
1
Thai chili (about 3-5 g)
2
60 g
cooked chicken
3
40 g
small prawns (about 6-8 g each)
3
80 g (⅔ pack)
Pad Thai spice mix
3
60 g
dry flat rice noodles
4
60 g
tauge (bean sprouts)
5
Preparation
Cut the dòufu puff into slices.
Fry gently, taking care not to burn, until crisp. Reserve.
Cut the spring onion and the chili into small pieces.
Fry gently, taking care not to burn the chili.
Add the chicken, prawns and spice mix and mix well.
Cook the noodles according to the instructions, but only if they're not described
in this list. The instructions
can be very inaccurate. Choose the start time so that the noodles are ready just
in time to serve. Fry until hot.
Add tauge and mix again.
Older versions
This section is for reference only. I no longer make it like this.
This is what I did in 2017, using a different spice paste. The recipe above has evolved
since then. In particular, I used a different spice paste at the time, and I don't seem to
have recorded details on my spice pastes page.
This page is derived from my page on curry laksa. It's intended to be
a quick and easy dish for breakfast. I'm still working on the quantities.
As with the curry laksa recipe, I make it in two steps. The first is enough for more than
one breakfast, the second for one breakfast, though this isn't as important as with the
laksa, and it may change.
Here are the current recipes:
Part 1
This mixture can be divided and kept in the fridge.
Ingredients
quantity
ingredient
step
300 g
rice noodles
1
1 jar (225 g)
Pad Thai spice mix
2
oil
2
200 g
fish, chicken, or both
3
200 ml l
water
3
160 g (about 4 cubes)
fried dòufu
3
Preparation
Boil or soak noodles, depending on type, until soft.
Cut dòufu into about 4 mm slices.
Cut meat into small cubes and fry until cooked.
Mix paste with enough water to make it mix with the other ingredients. Add with the
dòufu to the fish and mix well. Add noodles and mix well again.
Part 2
This is done directly before serving.
quantity
ingredient
step
40 g
cooked prawns
1
¼
mixture from part 1
2
chopped coriander
3
65 g
bean sprouts
3
Preparation
Gently warm the prawns until almost hot. Don't overdo it or they'll get tough.
Heat the noodle mixture in the microwave oven.
Add prawns, garnish with chopped coriander and bean sprouts
