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!
1. The sauce (4 tbsp per serving)
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
Once you've gotten all those prepared, it's time to COOK!
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...)