Rosa's Pad Thai Recipe
Thai · Asian
Make Rosa's most popular dish, Pad Thai, in the comfort of you own home.
Pad Thai is one of the most popular recipes on Rosa's Thai Cafe website and it’s one of Head Chef Saiphin’s favourite recipes because it’s a quick, easy crowd-pleaser that’s loved by all.
Pad Thai, sometimes referred to as ‘Pat Thai’, was created by a Chinese-Thai chef in the 1930s and is one of Thailand's most famous dishes in the west. The dish is typically made up of rice noodles stir fried with egg and combined with a protein shrimp, chicken or tofu. The Pad Thai sauce typically comprises tamarind, fish sauce and sugar.
Chef Saiphin’s top tip? Add a teaspoon of dark soy sauce to the sauce to give it a lovely rich colour.
Serves: 2 people
Prep time: 20 mins
Cook time: 10 mins
Difficulty: Very easy
Ingredients
300g rice noodles - soak in warm water for 10-20 minutes then drain and set aside
2 eggs, beaten roughly (1 per person)
300g (10oz) of skinless, boneless chicken breast - cut up into bite-sized pieces
2 handfuls of bean sprouts
2 tbsp of dried turnip (available from Asian supermarkets, leave out if you haven’t got any)
Chilli powder - add to taste (optional)
1 bunch of Chinese chives or 2 spring onions - chopped
4 tbsp roasted peanuts - crushed
Lime - cut in wedges to serve
For the pad thai sauce
3 tbsp of tamarind paste
3 tbsps of vegetable oil
3 shallots - chopped
2 tbsp of palm sugar
1 tbsp of fish sauce
1 tsp of dark soy sauce
Method
1.
Put the noodles in room temperature water and soak for up to 20 minutes or until they go soft. Each brand is different so check the instructions on the packet.
2.
Make the sauce first. Add six tablespoons of warm water to the tamarind paste and then stir until it becomes a thick liquid.
3.
Add 2 tablespoons of oil to a wok on a medium heat, add in the shallots and stir-fry them until they’ve gone a golden brown colour. Add the tamarind sauce (take care in case it spits) and cook for 1 minute to reduce slightly.
4.
Add in the palm sugar, and stir to break it up, then stir in dark soy sauce and the fish sauce. Continue to cook the mixture over a high heat for one minute until it has thickened slightly. Transfer the sauce to a bowl and put to one side.
5.
Now it’s time to make the Pad Thai. Put the remaining oil in a hot wok and then add the chicken and the beaten eggs, until the chicken and eggs are almost fully cooked. Add the soft noodles and mix in the sauce you prepared earlier. Stir-fry until the noodles take on a nice golden brown colour. Finally, add the Chinese chives (or spring onion) and beansprouts stir-fry for another two minutes until everything is cooked through.
6.
Transfer everything in the wok to plates. Sprinkle with chilli and crushed peanuts to taste and serve with lime wedges, crushed peanuts and a sprinkle of chilli powder.
Rosa’s Thai Café combines traditional, authentic Thai flavours, cooked to family recipes. Head chef Saiphin honed her skills cooking for friends and family in Thailand and Hong Kong. After she and her husband Alex moved back to London in 2007, what started as a successful pop-up on Brick Lane market has grown to include over 20 restaurants across London and the north of England. Rosa’ dishes combine delicious ingredients, sourced from local producers both in Thailand and the UK. Our most popular dishes include the Pad Thai, Fresh Summer Rolls, Chicken Satay and Rosa’s Green Curry.
