Pad Thai
This is genuinely one of the easiest meals I think I’ve ever made, although you have to act fast so you don’t overcook the noodles, so beware.
I did some research on the origins of Pad Thai, and here’s what I found:
Pad Thai was created, after Thailand suffered a huge shortage of rice, following flooding of rice fields during World War 2.
The Government created rice noodles, allowing them to preserve rice, as the noodles only used 50% of the grain.
Pad Thai was then created, and citizens were told that they were helping their country by eating Pad Thai. Phibun, the prime minister at the time, also wanted to improve the variety of the Thai diet, and create a national identity through a national dish.
The Government were so keen on promoting their new dish, that the Public Welfare unit was giving free stalls to anyone willing to sell it in the streets, and other Chinese food vendors were banned from selling.
Recipe, serves 2
THE SAUCE.
3 tbsp ketchup or tamarind sauce*
4 tbsp sugar
4 tbsp fish sauce
THE REST.
2 portions noodles
2 tbsp sesame oil
2 tbsp chopped peanuts
1 egg
1 cup stir fry veg
100g prawns
Coriander
Spring onions
Peanuts to serve
Method
Add your sesame oil to a wok on medium heat until heated, then add your prawns and your crushed garlic clove, frying on both sides until cooked.
Add your stir fry veg, tossing to distribute with the prawns, then after a couple of minutes, push all the veg to one side, and crack an egg into your pan, stirring with a spatula until almost cooked.
Add your rice noodles to a large bowl, then submerge in hot water & set aside for a couple of minutes.
Mix your egg with your veg, then leave on medium heat to stir fry.
Mix your sauce in a small bowl.
Drain your noodles, then add to your stir fried veg with your sauce and chopped peanuts.
Stir everything well, making sure your veg is fully incorporated through your noodles - you may need to separate the noodles out with a fork if it starts to clump together.
Adjust to taste, then plate up, topping with chilli flakes, a lime wedge, spring onions and some more peanuts.
Notes + Variations:
Tamarind sauce will result in a lighter colour, but it’s not essential. So, if you don’t have access to it, Ketchup does the same job.
