RecipesThai Cuisine

Pad Thai

By January 2, 2019 No Comments


1 pkt (400gms) Dried thin rice noodles

2 cakes (300gms) Tofu- cubed and fried

100gms Chives-cut into 1 ½ ‘’ length

100gms Bean sprouts

5 cloves Garlic

4 Long red chilies

5 Bird’s eye chilies

3-4tbsp Tamarind pulp

2tbsp Thai seasoning sauce

½ tsp Light soya sauce

3tbsp Palm Sugar

2tbsp Peanuts- roasted and pounded coarsely

2-3tbsp Oil

2tbsp Preserved radish – optional

Lime wedges for garnishing


Soak the rice noodles in cold water for about an hour. Drain and set aside.

Pound garlic and both the chilies together and keep aside.

Mix tamarind pulp, soya sauce, seasoning sauce and palm sugar

keep aside.

Heat oil and fry the pounded garlic and chilies mixture, till garlic is fragrant. Add the tamarind mixture followed by, radish, tofu and noodles.

Cook till noodles are limp and add peanuts, bean sprouts, and chives.

Cook till well mixed and heated through.

Garnish with lime wedge

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