One of the things I wanted to try after my trip to Thailand is to cook Pad Thai at home. I took a short cooking course in Chiang Mai and realized that Pad Thai was very easy to cook. :)
Luckily, Thai rice noodles can be found in most groceries. I bought Real Thai brand in SM Supermarket for around Php 90, and it could last you at least 5 servings of Pad Thai.
2 tbsp cooking oil
1 tsp sugar
2 tsp fish sauce
3 tsp oyster sauce
1 cup water
2-3 pieces garlic, chopped
1 piece tofu, cubed
100 grams bean sprouts
1 stalk chive, cut into 1-inch
50 g chopped chicken
200 g rice noodles (soak in water before cooking)
shrimps, deshelled (optional)
1. Saute garlic. Add chicken and tofu and saute for a minute.
2. Add egg, sugar, fish sauce and oyster sauce.
3. Set the egg mixture on one side. Turn the heat up then add the noodles and some water.
4. Add bean sprouts and chives, cook for a few more seconds.
5. Serve with ground peanuts, chili powder and lime.
The trickiest part in this recipe would be adding water to the rice noodles. Otherwise, this dish is fairly easy to prepare. I used a traditional kawali on purpose to resemble the wok I used in Chiang Mai. I would suggest that you use Thai fish sauce instead of our local fish sauce. This recipe is good for 1-2 persons. You may use shrimps instead of chicken, but I opted to use both for this post.