A classic Thai dish, pad Thai (also written as phat thai), is sometimes referred to as the national dish of Thailand. A version of this noodle dish was thought to have been introduced to Thailand (then known as Siam) centuries ago by Chinese or Vietnamese traders. The local people then adapted it to their tastes with the addition of homegrown ingredients. But it was after the Second World War when the dish really gained in popularity across Thailand. In those post-war years, the production and sale of rice noodles was promoted by the Thai government as a patriotic venture and led to the humble noodle dish being labelled pad Thai.
The word pad (‘phat’) refers to the frying process of the ingredients. Thin noodles are always at the heart of the dish, but different hawker stalls and chefs in Thailand will have their own recipe which may include chicken (gai), pork (moo) or shrimp (kung). We’re delighted to bring you this pad Thai gai recipe courtesy of Kim Kaewkraikhot, Chef Director and owner of the Chaophraya restaurant group. Khun Kim provides her own personal take on this famous Thai dish for you to create at home.
Pad Thai gai recipe
Serves: 2 people
Preparation time: 10 minutes
Cooking time: 15 minutes
- 250g sliced chicken breast (this also works well with beef, pork or just vegetables)
- 90g rice noodles
- 50g beansprouts
- 2 spring onions chopped
- 6tbsp fish sauce
- 3tsp tamarind sauce
- 2 tbsp sugar
- 2 tbsp preserved turnip (not essential)
- 2 eggs
- 1 tsp red chilli
- ½ lime
- 2 tbsp crushed peanuts
- Soak rice noodles for 30 minutes in room temperature water.
- Heat and season the wok. Add chicken and stir fry for a few minutes.
- Add egg and stir fry. Before the egg is fully cooked, add the noodles, sugar and turnip. Stir fry until all ingredients are mixed well and noodles are wilted.
- Add the tamarind and season with fish sauce. Then add bean sprouts, green onions and the red chilli. Stir fry quickly to ensure everything is well combined.
- Remove from heat and serve with crushed peanuts and lemon wedge on the side and garnish with coriander.
Chaophraya is one of the UK’s leading contemporary Thai restaurants with branches in Scotland and the north of England. Find out more here.
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