Wednesday, March 31, 2010

Pad Thai

Here by popular demand is thePad Thai recipe I was taught by Leng at the Smile Koh Mak cookery class on Koh Mak in Thailand. All seems a long time ago now but there you go.

Other tips for perfect Pad Thai
- Soak the noodles in warm water so they're soft.
- The Pad Thai sauce you can buy from Chinese supermarkets, or you can make it by combining the ingredients listed at the top in a small saucepan, heating till the sugar is dissolved and it thickens. Coconut sugar is known as Palm sugar here - Chinese supermarkets again.
- Dried shrimps are optional, as is the pickled radish. But it does make it more tasty and authentic, and you can use chicken instead of prawns.

Alternatively go to Koh Mak and get Leng to give you a lesson.

From SEAsia 2010


Rachel Halliwell said...

Thanks Neil ... I'll give it a try.
Really enjoyed your travels (albeit vicariously!)
R xx

Rachel Halliwell said...
This comment has been removed by a blog administrator.
Hendo said...

It's easily the nicest Pad Thai I've had, go for it.