Pad Thai

Pad Thai. The Classic Thai Stir-Fried Noodle Dish

The signature Thai stir-fried noodle dish, if you have been to Thailand on a holiday you will have had a hard time avoiding it. The primary flavour is tamarind, a wonderful fruit that grows in the mountainous areas of Thailand.

• 400g Thai Gold Rice Noodles
• 200ml bottle Thai Gold Pad Thai Sauce
• 2 tablespoons oil
• 2 cloves garlic, finely chopped
• 2 eggs, beaten
• 50g beansprouts
• 50g spring onion, finely chopped
• 50g peanuts, crushed.

1. Cook the noodles and rinse with cold water when cooked.
2. Heat the pan and oil up to stir-fry temperature.
3. Add the garlic and cook till golden.
4. Add the noodles and stir-fry for about two minutes.
5. Add the Pad Thai Sauce and cook for about two to three minutes.
6. Add the beaten eggs and stir-fry until the eggs are cooked.
7. Turn off the heat and serve onto dishes.
8. Serve with beansprouts, spring onion and crushed peanuts on top.

• Tip: The Thais add crushed dried chili after serving if they want to spice up a noodle dish.
• Learn: This is an easy stir-fry, check out how to stir-fry on this site if you're not feeling confident.
• Variation: You can try this with any meat, seafood or tofu. Add meat at Step 3 or seafood at Step 6.
• You'll need: Medium-big size pan or wok.