I have been looking forward to making this dish all month. My favorite noodle dish of all time: Pad Thai. And this did not disappoint. We don’t buy seafood that often so our first impression of this recipe was that it was rather expensive to feed our family, but that did not deter us because we don’t do this sort of thing much – usually our meals are very budget friendly.
The first thing you need to do is soak the noodles. This takes around 30-40 minutes which gives you plenty of time to prep the rest of the dish so that it all comes together in about 15 minutes. If only we’d noticed that ahead of time, dinner would have been ready much earlier. Once the noodles have soaked you fry them in some oil and then you add a sauce consisting of fish sauce, tamarind and brown sugar. While the noodles cook in this you shift it over to one side of the pan and put shallot, garlic and tofu on the other and cook it. Then you add the raw shrimp and continue to cook, make a well in the centre of the pan and scramble some eggs. Once all the elements are cooked you stir it together and add some bean sprouts and green onion. Then it’s time to plate up by finishing it off with some more bean sprouts, a lime wedge and some chopped peanuts.
Hectic while in the throws of cooking and multitasking but quite amazing for one pan on the cooktop. I really enjoyed this dish, but like most Pad Thai recipes I prefer it without the “meat” – whether it be chicken or fish. I let Aaron eat all but 3 of my prawns but happily devoured every last piece of tofu. Next time we’re going to try to find a better firmer tofu – that’s my only real disappointment – by the end it kind of scrambled into non existence. The dish still tasted fabulous, but I did miss getting a bite of tofu on its own.
I’m going to leave this book review short and sweet: it has been a fun month cooking through Simple Thai Food by Leela Punyaratabandhu with Food52 Cookbook Club – the recipes have been relatively simple compared to what I expected from a Thai cookbook and all of them have been delicious. I didn’t feel compelled to buy ingredients that were unfamiliar as many were listed as optional and each meal we’ve made we would make again. I’m glad I stumbled across this book on sale for Kindle because it is definitely worth owning.
To see the other two recipes I’ve tried from this book click on the links below: