How To Make A Simple Pad Thai At Home

Hi guys, one of the most common questions I get asked is what is your favourite dish? And one of my favourite dishes has to be a Pad Thai. One of those beautiful noodle dishes bursting with aromatic flavours and it's one of those classic Thai dishes that has just become worldwide famous. So I'm going to show you how to make it. It is so snappy, so quick. Three garlic cloves go into a pestle and mortar. We're going to chop up a chilli. If you want to take out the seeds, do, but I like it with lots of spice. So get your one red chilli in there. And talking of that coriander, come over here and have a look. In the base here, do you see all those little coriander roots? You want to use them because they're so full of flavour. A lot of people throw them away. See all those? Full of flavour. Give them a good smell. They are the most aromatic, beautiful smell you will ever get. So rip up some of that. And now I'm going to use the juice and the zest of two limes. The minute you start grating this on your little microplane grater, the smell is so, so fragrant. It's kind of like summer mojitos. I love that smell. Right. Loads of lime zest. Bash it. Bash the bejesus out of it. Okay. Look in here. This is where the magic's at. If you want a good Pad Thai, you have got to get this paste right. So get this right and you are on to a winner. Right. So get that wok nice and hot. Get some sunflower oil in here. And just a good tablespoon or so. And you want it to be smoking. Don't be afraid of the sizzle factor, okay? You want to swirl that around the sides like this. And then get that beautiful paste straight in there. It's going to fizz. It's going to buzz. It's going to do all those wonderful things. It's going to spit. You just need to stand back, okay? Spread it around the base of the pan. Let that aromatic flavour erupt around the kitchen. And what you will get is that wonderful waft of smell up your nose. And my fire alarm is probably going to go off, but we'll stick with it, okay? As soon as it starts to become aromatic, get your rest of your ingredients in there. We've got some prawns. They're going to fry off. We've got some bean sprouts. And we've got a good handful of those spring onions going in here as well. Give it a mix through. And on top of that, we've got some lovely noodles. Lovely rice noodles. Really important that you get rice noodles here. They're kind of the authentic ones you need to get. In with your lime juice. Straight in with the juice of two limes. In with some brown sugar. Really important with these Asian dishes that you get that sweetness, the saltiness, the sourness. And for the... Sorry, the chilli is hitting the back of my throat. For that saltiness, we're going to get some fish sauce in there. Now, I'm going to grab my favourite kitchen utensil. My Ardvar cans. Get them in there. Mix it through. If you like the look of this recipe and you think you want to give it a go, the recipe, of course, is in the box below. And if you'd like to see more of these sorts of recipes, make sure to subscribe as well. It's looking pretty good, but it's not done yet. So, what I'm going to grab is two lovely free-range eggs. Crack them in here. Give them a good mix through. So, straight into the centre. Just slowly break them into the bottom of the pan. Sorry, the lads are choking. I've just lost two cameramen who now no longer have the use of their lungs. You alright, lads? You okay? Yeah? Okay, great. We'll keep going. The guys want their Pad Thai. Okay. Look at this. It starts to cook through and it becomes really beautifully thick and gloopy and tasty and just the way your Pad Thai should be. Noodle's done. It's time to serve up. Grab some of that lovely noodles. Spread them onto your dish like this. Add some crunch from our bean sprouts on top. Grab a good handful of these lovely coriander leaves. And now, for the crunch factor, a little bit of salted peanuts over the top here. Finally, well, not really finally. I'm not done yet. Get a bit of spring onion action on the top. Now, finally, a last little sliver of lime wedge over the top just to give a nice squeeze of that last bit of lime juice in there. That wonderful freshness. Stick it in there. Allow yourself to give a nice final squeeze over the top. Beautiful. How good does that look? Ladies and gentlemen, a fantastic Pad Thai. How good does that look? If you want the recipe, it's on my website. And, of course, subscribe, like, share. I'm on Twitter, Facebook, Instagram. You'll see it all there. But now, what I need to do is try this. I'm going to dig in here and just get some of that lovely noodles at the back and all those lovely chunky bits if I can get it up on the fork. Oh, so good. When I used to travel in Thailand, this was one of my favourite dishes. You get it everywhere, but making it at home is so easy. And I want you to give it a go. Very, very simple to make. The recipe's down in the box below. Leave a comment and let me know what you think.