Whenever I'm at a food court in Bangkok with Thai people and ask "What do you recommend?" the answer is always "start with pad thai!" They're right, pad thai is really suited to everyone's tastebuds, including those that aren't used to Thai cuisine! Even if you don't like spicy food, try starting with the pad thai, and use it as an introduction to the world of Thai cooking!
2 tablespoons (use the rest of the mano as garnish)
★ Fish sauce
★ Sugar (palm sugar)
★ Paprika powder and ketchup
3 shakes and 1 tablespoon respectively
★ Oyster sauce
Thin green onions
2 to 3
☆ Peanuts (roasted and crushed)
Soak the sen lek noodles in water until soft for 2 to 3 hours.
Rehydrate the dried shrimp in boiling water, and grind up or chop finely.
Mix the ★ ingredients together.
Heat up a wok with oil, and stir fry the chopped garlic and onion until fragrant, taking care not to burn them.
Add the dried chopped or ground up shrimp and fresh shrimp and stir fry. Add the cut atsuage.
Add the beaten egg and sen lek, and mix in the ★ ingredients while stir frying. Add the bean sprouts, chives and green onion all at once and keep on stir frying.
Portion out and plate with the cilantro, chopped peanuts, lime and fish sauce.
To serve on the side: banana flower buds (sprinkled with lime to prevent discoloring), lotus (which tastes like seri or mitsuba), Chinese chives, bean sprouts, and manao (similar to lime)!!
There are different varieties of chili powders available. The one in the glass jar has chili pepper, red onion and garlic in it.
Here are the rice noodles sold in Thailand.
Story Behind this Recipe
I watch the people in the food courts of Bangkok and Singapore make this so quickly and skillfully with amazement. I've cut down on the spice. If you like it spicy, add some Thai chili pepper powder or chili flakes at Step 3, or serve the noodles with some chili powder on the side. Mix it in as you eat!
Rehydrate the sen lek (Thai rice noodles) following the package instructions. If you use boiling water the noodles will melt so be careful. It's safest to rehydrate them in cold water for 2 to 3 hours, even though it takes time. Work through Steps 2 to 4 in one go. Speed is of the essence during these stages! Serve the noodles with raw Chinese chives and bean sprouts to make this even more authentic!