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Recipes from Abroad: Pad Thai

Happy Valentine’s Day (or as we call it, Stella‘s birthday) from Thailand! Due to overwhelming popular request (from¬†five¬†different people including Steve’s mom), I’m posting a photo-illustrated recipe for pad thai from the Smart Cook Thai Cookery School in Chiang Mai, where I took a day-long class and learned to make a few different Thai dishes! If you haven’t prepared a thoughtful gift for your significant other or loved one, a homemade dish of pad thai just may save the day. If you’re celebrating the single life, this’ll be lunch for tomorrow.

Pad Thai

Pad thai, also known as the yummiest, by yours truly.

Serves two. Prep time: 20 minutes. Cook time: 5 minutes.

Ingredients (in grams, but approximations provided wherever possible)
100 g narrow rice noodles (a good handful)
100 g (1 cup) your preferred protein (tofu, chicken,whatever, or substitute for another egg)
40 g (1/2 cup) firm (preferable) or soft tofu, small diced
20 g Chinese chives or spring onions (2-3 stalks)
40 g soybean sprouts (a handful)
1 tbsp minced garlic (2 cloves)
3 tbsp cooking oil (anything but olive oil)
3 tbsp oyster sauce (vegetarians substitute mushroom sauce)
1 tbsp fish sauce (vegetarians substitute soy sauce)
1 egg (or 2 in place of other proteins)
2 tsp white sugar)
1/2 cup water

Garnish:
1 handful cilantro
2 lime wedges
1/4 cup crushed peanuts
Paprika or crushed chili
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