The original, authentic phad Thai as made by one of the best cooking schools in Thailand
Start by soaking the noodles in lukewarm water for around 20 mins or check the package for instructions. These must be soft and tender when you put them in. Don’t forget to slice the chicken
If you haven’t already put the peanuts in the wok and heat them, then grind them.
Now start by making the Phad Thai Sauce, just put all the ingredients in a cup and stir then set aside.
Put some (peanut) oil in the wok , add the garlic and shallot. Quickly stir-fry, don’t let them get very brown. Make sure the wok is hot, this is crucial for a stir-fry
Then add the tofu, and chicken until it’s cooked through, you can check by slicing one slice open. Don’t let it dry out though!
Add the carrot
Add the drained noodles and make sure to stir continuously
After around 20-30 seconds, push everything aside and crack the egg in the wok. Push trough it to scramble it until cooked for 60-70 percent
Now integrate the egg by stir-frying everything
Add the Phad Thai sauce and stir fry until everything is well cooked (depending on the heat around 1 min)
Now take out of the wok onto a plate and sprinkle with the ground peanuts, spring onions, bean sprouts and lime
For presentation purpose you can add coriander leaves if you’re not one of those people that tastes soap when eating it 🙂
If you find your noodles aren’t properly cooked you can add a couple of tablespoons of water!