Bangkok

Pad thai

Name: Pad thai
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 150 g flat rice noodles (3 to 5 mm) dry rice noodles; 10 medium peeled and deveined prawns (shrimp); 80 g firm tofu pressed and cubed firm tofu; 2 egg; a walnut size piece soaked in 4 tbsp hot water tamarind; 1 1/2 tbsp fish sauce; 1 1/2 tbsp palm sugar or jaggery jaggery; 1 tbsp rinsed dried shrimp; 3 sliced shallots; 3 cloves chopped garlic; 2 tbsp cooking oil (vegetable oil); 1 cup bean sprouts moong sprouts (mung bean sprouts); a handful garlic chives or spring onion in 4 cm lengths spring onion (green onion, scallion); 2 tbsp roasted and crushed peanuts; Dried red chilli, chilli flakes, to serve; Lemon, lime wedges

Sweet, sour, salty, nutty, all tossed in one smoky wok. Bangkok's late night handshake.

30 minTime

41 gProtein each

mediumSpice

A noodle for a whole nation2 chapters · 1 min read

Make it your way

Grandma's wayTamarind, fish sauce and palm sugar, as on the Bangkok carts.

The original

765kcalsame

41 gproteinsame

6 gfibresame

30minutessame

Pad thai goong.

Per serving, worked out from the ingredient table.

Ingredients

Rice noodles150 g flat rice noodles (3 to 5 mm), dry

Prawns (shrimp)10 medium, peeled and deveined

Firm tofu80 g firm tofu, pressed and cubed

Egg2

Tamarinda walnut size piece, soaked in 4 tbsp hot water

Fish sauce1½ tbsp

Jaggery1½ tbsp palm sugar or jaggery

Dried shrimp1 tbsp, rinsed

Shallots3, sliced

Garlic3 cloves, chopped

Cooking oil (vegetable oil)2 tbsp

Moong sprouts (mung bean sprouts)1 cup bean sprouts

Spring onion (green onion, scallion)a handful garlic chives or spring onion, in 4 cm lengths

Peanuts2 tbsp, roasted and crushed

Dried red chillichilli flakes, to serve

Lemonlime wedges

Method

5 steps

1Soak the noodles in lukewarm water until bendy but still firm. Squeeze the tamarind and strain. Stir the pulp with fish sauce and palm sugar until dissolved.
2Heat oil in a wok until it shimmers. Fry shallots, garlic, tofu and dried shrimp until the tofu edges turn golden.
3Add the prawns and toss until just pink. Push everything aside, crack in the eggs and scramble into soft curds.
4Add drained noodles and the sauce with 3 tbsp water. Toss over high heat until absorbed.
5Toss in most of the sprouts and chives for 30 seconds. Serve topped with peanuts, the rest of the sprouts, chilli flakes and lime.

Serve it like this

Pile on a warm plate, shower with crushed peanuts and chilli flakes, and set raw sprouts, chives and a fat lime wedge alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bangkok

Pad thai

Sweet, sour, salty, nutty, all tossed in one smoky wok. Bangkok's late night handshake.

30 minTime

41 gProtein each

mediumSpice

A noodle for a whole nation2 chapters · 1 min read

Make it your way

Grandma's wayTamarind, fish sauce and palm sugar, as on the Bangkok carts.

The original

765kcalsame

41 gproteinsame

6 gfibresame

30minutessame

Pad thai goong.

Per serving, worked out from the ingredient table.

Ingredients

Rice noodles150 g flat rice noodles (3 to 5 mm), dry

Prawns (shrimp)10 medium, peeled and deveined

Firm tofu80 g firm tofu, pressed and cubed

Egg2

Tamarinda walnut size piece, soaked in 4 tbsp hot water

Fish sauce1½ tbsp

Jaggery1½ tbsp palm sugar or jaggery

Dried shrimp1 tbsp, rinsed

Shallots3, sliced

Garlic3 cloves, chopped

Cooking oil (vegetable oil)2 tbsp

Moong sprouts (mung bean sprouts)1 cup bean sprouts

Spring onion (green onion, scallion)a handful garlic chives or spring onion, in 4 cm lengths

Peanuts2 tbsp, roasted and crushed

Dried red chillichilli flakes, to serve

Lemonlime wedges

Method

5 steps

1Soak the noodles in lukewarm water until bendy but still firm. Squeeze the tamarind and strain. Stir the pulp with fish sauce and palm sugar until dissolved.
2Heat oil in a wok until it shimmers. Fry shallots, garlic, tofu and dried shrimp until the tofu edges turn golden.
3Add the prawns and toss until just pink. Push everything aside, crack in the eggs and scramble into soft curds.
4Add drained noodles and the sauce with 3 tbsp water. Toss over high heat until absorbed.
5Toss in most of the sprouts and chives for 30 seconds. Serve topped with peanuts, the rest of the sprouts, chilli flakes and lime.

Serve it like this

Pile on a warm plate, shower with crushed peanuts and chilli flakes, and set raw sprouts, chives and a fat lime wedge alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pad thai

Make it your way

Ingredients

Method

Pad thai

Make it your way

Ingredients

Method

Make it a meal