I have come to love Thai dishes, especially when Sukhothai in SM Megamall was still open back in the day. But I have learned to love this flavorful cuisine even more when I first visited Bangkok a decade ago. From Tom Yam Soup to Cuttlefish flakes, as well as Sticky Mango Rice, I cannot seem to get enough of it. I love the sweet-spicy-minty-nutty flavors that Thai food is known for. And coming from a recent Bangkok trip just made me crave for more Thai dishes like the Pad Thai.
During our dinner at the Blue Elephant in Bangkok, we ordered their “Blue Elephant Phad Thai”. It is by far the prettiest and most delicious I have ever tried!
I love that they didn’t scrimp on the ingredients at all.
Anyway, because of Blue Elephant’s unforgettable Phad Thai which my husband absolutely enjoyed, it was a given that he’d request for this dish once we’re back in Manila. Good thing I was able to find Pad Thai sauce at the airport while doing my last minute buying spree.
True enough, now that we’re back in Manila, my husband and kids asked me just the other day for homemade Pad Thai for lunch. I figured it was the perfect time to put this pack to test.
Considering that it is my first time to cook and prepare Pad Thai, I was quite surprised to find out how easy making this dish was.
If you want to learn how to make Pad Thai yourselves, check out my very own version below. I don’t claim it to be authentic, but according to my family, it is like eating in a Thai resto! 😉
PAD THAI INGREDIENTS
- 1 kilo flat rice noodle
- 2 packs of Ori Chef Pad Thai Sauce
- 1/2 medium sized shrimp – shelled, deveined
- 1/2 mung bean sprouts – cleaned
- Spring onions
- 1 cup crushed unsalted peanuts
- 1 medium sized onion
- 2 cloves of garlic
- Fish Sauce
- Chopped finger chili
- 3 fresh eggs
- Cooking oil
HOW TO PREPARE THE ORI CHEF PAD THAI SAUCE
- For every 1 pack of Ori Chef Pad Thai Sauce add 100 ml water.
HOW TO PREPARE PAD THAI SAUCE
- 6 tbsp. tamarind juice
- 3 tbsp. fish sauce
- 1 lime or 3 calamansi
- 2 tbsp. brown sugar
- 1/4 cup of water
- Chili powder (optional)
- Soak noodles in tap water. Drain once it has softened. Set aside.
- Heat wok. Add oil, saute garlic but don’t brown it. Add in onions until translucent. Remove and set aside.
- Using the same pan, add the shrimps until it turns pink. Do not overcook as this will harden the shrimps. Once cooked, remove from pan and set aside.
- In the same pan, add the cooked garlic, onions and Ori Chef Pad Thai Sauce.
*If you don’t have the pre-mix pad thai sauce, you can use Tamarind Sinigang Mix or the procedure above.
- Let it boil for 2 minutes then add the rice noodles, cooked shrimps, a portion of the mung bean sprouts. Save some of the sprouts for garnishing. Mix well.
- Once mixed, push the noodles on one side of the pan and add the eggs. Wait until the eggs are semi-set, then, poke the yolk and mix.
- While egg is still runny, mix with the noodles. Add in half cup of crushed peanuts and fish sauce according to your taste. Do not overcook the noodles.
- Transfer to a serving bowl/plate. Garnish with fresh bean sprouts, kinchay, spring onions and chopped peanuts.
*You may squeeze some lime over it before eating.
Enjoy cooking and eating!