Pad Thai or Thai Fried Rice Noodles

To be honest, Pad Thai wasn't one of my favorite Thai dishes until last month when I visited Goteborg and had a Thai dinner with my friends there and she loveeeedddd this dish very much. I tried ordering it again when I went to my friend's Thai restuarant in Lund and then I figured I better learn to make it myself. So after my normal internet research, I finally settled for the home-made pad thai sauce from this recipe, but of course I watched a few videos (including one that showed a lady cooking it on the boat along the Thai river, which, by the way, she washed her hands in the river and used her hands to grab the raw ingredients to fry...) and this is my adapted version. Johan says this is now on top of his favorites and he will be asking me to cook it for him more often than wantan mee maybe, haha.

Pad Thai var inte min favoriträtt men jag förändrade min åsikt när jag provade det i göteborg förra månaden. Min kompis gillar det jättemycket och när jag provade det igen i lund bestämde jag mig för att prova att göra det själv . Jag hittar ett recept på Pad Thai sas och sen tittade jag på några videor innan jag fann det recept som jag använder. Ni kan ju prova det där hemma med och sen blir det lite billigare.

Ingredients (For 2-3 servings)
For the Pad Thai Sauce
2 tablespoons white sugar
2 tablespoons white rice vinegar
1 tablespoon soy sauce
1-1.5 teaspoon tamarind paste

Mix all in a bowl and microwave it for about 2 minutes or until sugar has melted, or you can heat the mixture up in a small pot until sugar has melted. Set aside for use later. If you are using tamarind paste that comes with the seeds, remember to filter them out before use. 

Ingredients (For 2-3 servings)
Dried rice sticks, about 140-200g, soaked in hot water until soften
2 eggs, beaten
2 cloves of garlic, minced 
4-5 spring onions, cut into 3 cm sections
1/2 can of bean sprouts, if you have fresh beansprouts, use an equivalent amount
1 chicken fillet or half a chicken breast, sliced into 1 cm thick stripes
10 prawns
Roasted unsalted peanuts, crushed coarsely, about 4 tablespoons

Steps

1. Heat up about 4-5 tablespoons cooking oil over high heat, pour in the beaten egg. When they just begin to set, separate them into chunks, like scrambled eggs but bigger pieces.
2. Add in the minced garlic and stir fry until fragrant
3. Add the chicken slices next, and cook until they just change color.
   
   
   
4. Add in the prawns next, and then the softened rice sticks. Mix well before adding in the spring onions.
5. Add in the canned beansprouts next (if you are using fresh ones, add in at the same time as the spring onions) and mix well before pouring in the Pad Thai sauce. Turn the heat down to medium and cook until the rice sticks are done.
6. Just before plating, add the roasted peanuts, reserving 1 tablespoon for topping over the Pad Thai. A wedge of lemon squeezed over the noodles is more authentic but I normally skip it and find it just as good. If you like it spicy, serve it with some chili padi in fish sauce.