Photo credit: Tumblr

 

The term 'food porn' wasn’t something I had ever truly experienced before this summer, when I decided to take the plunge and do as most students have done and travel to South East Asia. I suppose I wanted to see what all the fuss was really about. Now, it wasn't quite the spiritual journey I had been expecting it to be from other travellers’ tales of adventure and wonder; however I did have the enlightening opportunity to try traditional Thai cuisine, and even learn to make it myself. Of the dishes I tasted, the one that shines through as a genuine staple for Thai culture is Pad Thai.

 

It is without a doubt a world-renowned dish and extremely popular in both Asia and the western world. Having seen it made in the small streets stalls of Bangkok or on the sunny shores of Koh Tao, I watched with admiration at the culinary skill level of each different individual cooking and it inspired me to want to learn. So I did! Pad Thai being so flavoursome yet simple I feel it is something anyone could learn, so here are the secrets of the true Thai version. (and the real ingredient that makes it taste so good? You would never guess. Tomato Ketchup! The recipe will show you why)

 

Pad Thai - serves 4

 

300g fresh rice noodles

45ml of palm oil

5g of dried shrimps

5g crushed garlic

100g of firm tofu

90ml of chicken stock or water

2 beaten eggs

60g of bean sprouts

50g crushed peanuts

30g palm or brown sugar

50ml fish or mushroom sauce

20ml soy sauce

30ml tamarind juice

20ml tomato ketchup

fresh chilli

20g chives

2 fresh lime wedges

 

Method

 

1. Heat a large wok and add oil. Fry the garlic, tofu and dried shrimps on a low heat until the garlic turns a golden colour.

 

2. Then add the rice noodles followed by chicken stock or water and stir fry on a higher heat until you can tell the noodles are soft (between 2-4 minutes).

 

3. Lower the heat and add the sauce ingredients, fish or mushroom sauce, tamarind sauce, tomato ketchup and palm or brown sugar until the sugar dissolves. You can then mix well and taste. If you’d like more spice, add some chillies.

 

4. Once mixed through, place the mixture onto one side of your wok and crack your eggs on the other. Leave the eggs to cook for a minute and then combine with the noodles.

 

5. Then add the bean-sprouts and other chopped veggies you have and cook. Also add the chives and peanuts at this point too on a fairly high heat for a few minutes.

 

6. Turn down the heat and try, if it's perfect, switch off the heat and garnish with lime wedges and some fresh vegetables.