One of Thailand's national dishes, this bowl of noodles will transport you to the streets of Bangkok! This is a vegetarian take that omits the usual add-ins of shrimp and chicken, but feel free to throw them in if you’re so inclined. For the tuna version, see Tuna Pad Thai Pasta recipe.
Prep Time 20 minutes
Cooking Time 10 minutes
200 grams rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass
1 medium onion, minced
2 finger chilies, sliced diagonally
(or 1/2 teaspoon dried ground red chilies)
4 pieces young corn, sliced diagonally
1/4 cup wood ear mushrooms
4 tablespoons tamarind paste
4 tablespoons kecap manis (sweet soy sauce)
or 4 tablespoons light soy
sauce and 2 tablespoons brown sugar
juice from half a lime
pepper and sesame oil
1 cup bean sprouts, divided
1/4 cup fried peanuts, divided
1 small block tofu, cubed and fried, divided
2 eggs scrambled with 1 teaspoon turmeric,
cut into strips, divided
fried lotus root slices, cilantro sprigs,
and lime wedges for garnish
1 Soak noodles in water; set aside.
2 Add vegetable oil to a wok on very high heat. Saute garlic, ginger, lemongrass, and onions.
(Click to see How to Work the Wok here)
3 Add chilies, young corn, and wood ear mushrooms, followed by tamarind paste, kecap manis, lime juice, and drained noodles. Add a little pepper and sesame oil. Stir-fry until done. Mix in half of the bean sprouts, peanuts, tofu, and eggs, leaving the rest for topping.
4 To serve, divide noodles among bowls. Top with remaining sprouts, peanuts, tofu, and eggs. Garnish with fried lotus root slices, cilantro sprigs, and lime wedges.
Photography by Miguel Nacianceno | Food Preparation by Myke “Tatung” Sarthou of Chef Tatung’s | Prop Styling by Liezl Yap | Props from Saizen
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