Phad Thai – Cooking Class 6

May 17th, 2009

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For the latest family cooking class there was a desire to find the perfect home-made Phad Thai. Although this was a lovely mix (I especially loved the sugar content 🙂 – although this was one of the downfalls for most others), the host of this weeks cooking class was not satisfied with the overall flavours and textures of this dish.

We would certainly try to combine some aspects of this recipe with some other recipes and try to improve on the overall dish.

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Any suggestions on things we are missing or how things could be improved would be most welcomed. 🙂 But I’ll give you the recipe in case anyone likes a sweet Phad Thai.

Phad Thai Noodles

Serves: 4-6

375g packet rice stick dried noodles, soaked in cold water for 2 hours or overnight to soften, drain
vegetable oil
½ onion, sliced
500g chicken, cut into small strips
2 tablespoon pickled white radish (optional)
2 garlic cloves, finely chopped
2 eggs
2 spring onions, sliced
½ can baby corn pieces
1 carrot, sliced
half bunch Chinese chives, cut into 2.5cm pieces
1 cup bean sprouts
3-4 tablespoons chopped roasted peanuts

Sauce
2 tablespoon tamrind concentrate
1 cup sugar
1½ tablespoons fish sauce
½ cup water

Make sauce by mixing ingredients in a saucepan and heating on medium heat, boil for around 15 minutes while preparing the rest of the meal and keep warm.

Heat oil in wok on medium heat and cook onion until transparent and browning slightly. Remove from wok. Cook chicken in batches in the wok and set aside.

Add eggs and stir-fry until scrambled and slightly dry. Remove from pan.

Add some oil and cook spring onions for 1-2 minutes, then add corn, carrot, cooked chicken and onion. Add sauce and noodles and mix. Add chives and bean sprouts and serve with lime wedges, chopped peanuts and ground chilli, if desired.

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9 Comments

  1. I wonder if brown sugar or palm sugar would make a difference to the flavour. The pickled radish would be a good contrast to the sweetness, and it was a good idea to serve it with lime.

  2. Hi Anita,

    Just came across your site and was delighted to find a fellow dessert lover like myself. There are many of us, but never enough!

    I liked your comment about the sweetness level of your pad thai… like you, I enjoy mine sweet 🙂

    Looking forward to seeing more of your sweet creations.

  3. This looks delicious! I might make something like this for dinner tonight as I have some fresh rice noodles. Thankyou!

  4. I just had pad thai at a restaurant last night…wasn’t too happy with it as I found it a bit on the sweet side…I’m not sure how an authentic pad thai should taste though…never did get a chance to try it when I was in thailand a yr ago…

  5. I dont have any suggestions because I’ve never made a pad thai at home, but I just wanted to say that I look forward to reading the cook classes, keep em coming!

  6. This dish is what made me fall in love with Thai food. I took a trip to Thailand about 15 years ago now (geez, was it that long ago??!!), and practically ate this for every meal. I’ve made my own a couple of times as well, and must say yours looks great!

  7. I have never attempted to make this at home, but I think yours looks great, so I don’t have any suggestions for you!

    Your pictures look great~!

  8. Renee says:

    Hey Anita – I just had a look at my Thai food book and it lists 2 1/2 tbs fish sauce, 2 tbs palm sugar and 3 tablespoons of tamarind puree with 150g noodles and 300g prawns. It also has dried shrimp in the mix which might help to balance the sweetness of the sugar. Hope that helps a bit!

  9. Anita says:

    Hi Arwen – I love brown sugar and palm sugar 🙂 Thanks for the idea

    Hi Yasmin – Hehe, there certainly are a lot of us, aren’t there ;P Thanks

    Hi Lorraine – Hope you noodle dish turned out well, I’m sure it did 😛

    Hi Alexandra – Don’t worry, some of my favourite Thai food is here in Sydney – even compared to what I tried in Thailand

    Hi Maria – Thanks, they are fun, glad you like them 🙂

    Hi Julia – How did your Phad Thai turn out?

    Hi Jenn – Thanks!

    Hi Renee – Thanks for the suggestions! We probably should have added more fish sauce… but we are a bit wary about using too much 😉 Will add some more next time.

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