
Jasmin's Pad Thai
A delicious thai dish. Gluten-free friendly. Dairy-free option.
Total Time
102 min
Serves
6
Rating
0.0 (0)
Ingredients
- 2 tablespoons red onions
- finely chopped
- A dash of peanut or olive oil
- Shrimp (deveined)
- or calamari (cleaned and sliced) or chicken or pork (thinly sliced)
- An egg
- A small handful of thai rice noodles
- 1/2 a cup (max) of chicken stock or water
- 4 to 5 glugs of fish sauce
- A heaping tablespoon tamarind sauce*
- 1/2 tablespoon palm sugar or unrefined caster sugar
- A pinch or 2 of crushed red chile flakes
- A handful of bean sprouts
- 3 or 4 scallions
- cut into 3-inch sticks
- 2 to 3 tablespoons raw cashews
- coarsely chopped
- Fresh lime wedges and cucumber slices
- *Tamarind sauce—of course you can buy this already prepared
- but it's an entirely different sauce when it's fresh: place a small handful (about 2 to 3 tablespoons) of dried
Instructions
- 1
Get your mise completely ready to go, because this dish only takes about 5 minutes to cook.
- 2
In a wok (of course you can use a frying pan, but it's just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil.
- 3
Add the shrimp (or calamari, chicken, or pork).
- 4
Cook for a minute.
- 5
They'll continue so don't worry too much if they're still slightly opaque, and move them over to the side.
- 6
Make a well in the center.
- 7
Crack the egg in there and scramble with a fork till cooked.
- 8
Push over to the side along with the shrimp.
- 9
Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about 1/4 cup of the stock, the fi sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile flakes.
- 10
Mix well into the noodles, leaving the shrimp and scrambled egg off to the side.
- 11
Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they don't clump together.
- 12
The noodles should be just softened—you want them nice and chewy.
- 13
Taste and adjust the seasoning—and add more stock if necessary.
- 14
Now add the bean sprouts and the scallions, stir everything together, and heat it through.
- 15
Immediately turn onto large plate and top with the chopped cashews.