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Easy Pad Thai Recipe to TRY!

Easy Pad Thai Recipe to TRY!
Mitchell Wong
on Food
Aug 13, 2018
11:32 am

Disclaimer: This recipe came from our very own Thai intern...so we can only trust her Thai tastebuds :)

I know when you say cook, it probably means heating that days-old pasta sauce with nothing more than store-bought sausages. Don't worry, we've all been there and done that... #brokea**student.

What if I told you that you could up your diet game with extra touch of Thai savoury, without emptying your wallet (more than it probably already is...) at a hipster Thai café that sells an Ice Milk Tea for RM7.00?  Sounds like a deal? Then keeps reading.

Take Note: All these ingredients can be found at local grocery stores like Tesco & Carrefour etc.

An epitome of all Thai food, Pad Thai has come a long way; from roadside vendors to high-end exotic restaurants, and now your dining table. If you haven't tried Pad Thai before... it’s light, flavourful and a little bit spicy to the tongue. 

TRY OUT this RECIPE for yourself!

Ingredients:

1. The sauce (4 tbsp per serving)

  • Tamarind pulp 1/4 cup
  • Coconut palm sugar 1/4 cup
  • Fish sauce 1/4 cup

2. Chopped shallots (baby red onions) 1/4 cup, 1 tbsp per serving

3. Chopped tofu 1/2 cup, 2 tbsp per serving

4. Chopped salted radishes 1/4 cup, 1 tbsp per serving

5. Salted dried shrimps (soaked & softened) 1/4 cup, 1 tbsp per serving

6. Thin rice stick, "Sen Lek" (soaked & softened), 1-2 cups per serving

7. 4x eggs, 1 per serving

8. Fresh shrimps

9. Bean sprouts, 1-2 cups per serving

10. Garlic chives, 1/4 cup per serving

11. Seasoning

  • Crushed peanuts, 1 tbsp per serving
  • Wedges of lime
  • Sugar, 1 tbsp per serving
  • Dried chilli flakes

Once you've gotten all those prepared, it's time to COOK!

Procedures:

The Sauce

  1. Mix tamarind pulp and palm sugar over low heat.
  2. Once soften, turn off the heat.
  3. Add fish sauce; mix well.

Pad Thai

  1. Turn pan over to high heat, add oil.
  2. Add shallots, salted radishes, dried shrimps and tofu subsequently for every half a minute.
  3. Fry and toss.
  4. Add the noodles, then the sauce.
  5. Toss quickly until the sauce coats all the noodle; push the noodle to one side of the pan and add oil.
  6. Crack egg onto the heated oil; scramble lightly.
  7. Toss noodles over to set the egg.
  8. Meanwhile, add shrimps; toss quickly.
  9. Lower the heat, add garlic chives and bean sprouts; continue tossing.
  10. Serve Pad Thai with seasonings.

Tip: To avoid clumpy mushy fried noodles, cook one serving at a time.

...and there you have it, home-cooked Pad Thai!

Now all that there's left to do is eat and enjoy!

P.s: We gotta give a special thanks to our Thai intern, Chew for this recipe! Khob-Khun Chew! (that means Thank You Chew, I think...)

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