administratorA signature dish of Thai cuisine. Thanks to its mild and slightly sweet flavor, it’s also loved by children.
Thai cuisine is quite unique. Unlike other Asian cuisines, coriander often appears in dishes. I’ll admit, it took me some time to get used to this herb 😉. Pad Thai is rich and diverse in flavors. The coriander adds a subtle note, as long as you don’t overdo it.
In this recipe, I used store-bought Pad Thai paste. The reason is simple: the paste contains many ingredients in small amounts, and making it from scratch for several servings isn’t very practical. You can easily find ready-made paste in Asian grocery stores or even in the Asian section of large supermarkets.
Ingredients:
- 250 g (9 oz) rice noodles
- Neutral oil for frying (sunflower or canola)
- approx. 400 g (14 oz) chicken breast, cut into thin strips
- 1 carrot, cut into sticks
- 1 large onion, sliced
- 150 g (5 oz) sugar snap peas, halved diagonally
- approx. 240 g (8 oz) Pad Thai paste
- Soy sauce, to taste
- 2 eggs, lightly beaten
- 1 cup mung bean sprouts
- A few tablespoons chopped coriander (adjust to taste)
- A handful of peanuts
Instructions:
Place the noodles in a large bowl and cover with boiling water. Let sit for about 30 minutes. Add more boiling water if the noodles absorb it all.
Heat about 2 tbsp of oil in a wok or large pan over high heat. Quickly stir-fry the chicken and transfer to a plate.
Add a little more oil to the wok and stir-fry the carrot, onion, and sugar snap peas. After about a minute, add the Pad Thai paste.
Push the vegetables to the side to make some space in the center, pour in the eggs, and gently scramble to form a soft omelet.
Add the noodles and chicken. Heat everything together, adjusting flavor with soy sauce if needed.
Stir in the bean sprouts, coriander, and peanuts, or serve them separately so everyone can garnish to taste.
