Few days ago I showed you how to cook my favorite Tom Yam Goong and now let me tell you my experience in cooking Pad Thai.  Pad Thai is one of Thailand’s national dishes and very famous with the tourists especially the noodle lovers.  Pad Thai a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, tofu, shrimp or chicken, garnished with crushed peanuts, coriander and lime.  Compared to the Philippines Pancit (Fried Noodles), Pad Thai have more ingredients and spices.  The distinct taste of it, you’ll know it’s from Thailand. 

To explain more about Pad Thai, according to Wikipedia, “Pad Thai is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders – it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts”. 

Okay, enough of the history, let’s start cooking now.

Ingredients (For 1 serving only)
100 g soaked rice noodles 3mm broad
50 g beansprouts
15 g spring onion cut 2cm long
30 g cooked prawn
50 g egg whole
10 g dried shrimp grounded
10 g peanut roasted and ground
18 g sugar
21 g fish sauce
50 g egg whole
20 g fresh lemon juice
40 g vegetable oil
10 g minced sweet turnip

For the garnish:
2 g fresh coriander leaves
1 pc lemon wedge
5 g peanut roasted and ground
20 g red radish carved

Cooking time : 5 minutes

Cooking Procedure:
1. Heat the oil in a wok until very hot, then break the egg into the oil and scramble it.
2. Add the prawn and noodles, then stir-fry for 15 seconds.
3. Add the fish sauce, sugar and lemon juice.
4. Stir-fry for a further 15 seconds, then add the dried shrimp, peanuts and sweet turnip.
5. Continue to stir-fry for a further 15 seconds, then toss in the spring onion and the bean sprouts.
6. Mix and remove from the heat. Garnish and serve hot.

Here are some of the photos: