Spicy Steve's Thai Recipes
This is one of many versions of Thailand's most famous noodle dish, Pad Thai. This recipe is based on a version served at Vancouver's venerable Salathai Restaurant on Cambie Street. Another variation is to add lime instead of tamarind and sometimes I add both.
100 g/ 4 oz (half package) of Thai Rice Stick Noodles
2 - 4 tbsp Peanut oil (vegetable oil can be used)
4 - 8 pips of garlic, chopped
4 oz tiger prawns (the more the merrier)
4 oz chicken breast sliced into bite size pieces
1 - 2 Eggs beaten
½ cup bite size slices of pressed tofu
2 tbsp chopped preserved radish
100 g/ 4 oz Bean sprouts
½ cup or more sliced Chinese Chives (substitute with green onions)
½ cup shredded carrot
½ cup or more ground dry roasted peanuts
2 tbsp Fish sauce (nam pla)
2 tbsp sugar (white, palm or brown)
1 tbsp Tamarind paste mixed with
2 tbsp Tomato Paste
½ to 1 tsp Chilli flakes (based on how hot you like it)
1. Soak rice noodles for 15 minutes in warm water and then set aside to drain.
2. Heat wok and add oil when wok is hot.
3. Add garlic, chicken, pressed tofu and preserved radish and stir for one minute, then add prawns.
4. Stir for another minute then add beaten egg(s). Stir.
5. Add rice sticks and stir to soften. Add fish sauce, sugar, chilli flakes and combined tomato/tamarind paste. Mix well.
6. Add bean sprouts, carrots, peanuts and chives. Mix well and serve.