Super Easy Pad Thai Recipe

Pad Thai is one of the most popular Thai dishes around. It’s tasty, nutritious, cheap and is readily available in restaurants and on street stalls across the country.

If you’ve tried Pad Thai in Thailand then you’re likely to be disappointed eating it in restaurants  elsewhere in the World. So why not try to make it yourself with this super easy Pad Thai recipe and get the authentic Thai taste wherever you are.

Don’t like prawns? No problem. Just swap them our for an equal amount of chicken or leave them out altogether.

INGREDIENTS:

• 3 boneless, skinless chicken breast fillets (about 500g total)
• 400ml unsweetened coconut milk (13 oz)
• 2 cups of water
• 4 tablespoons Thai fish sauce (nam pla)
• 4 tablespoons lime juice
• 4 kaffir lime leaves, fresh or dried,
• 2 stalks lemongrass (bottom white part only)
• 250g straw mushrooms, rinsed and cut in half
• 2 blocks chicken stock
• 2 fresh red chiles, sliced
• 5cm piece Thai Galangal, peeled and sliced (can substitute ginger)
• chopped cilantro (coriander) for garnish

HOW MANY/HOW LONG?

It takes around 20 minutes to prepare and another 20 minutes to cook. Serves 4 persons.

METHOD:

1. Slice up the chicken into thin strips about 5cm long.
2. Use the back of a knife to crack open the lemongrass before cutting it into short pieces. Only use the white part of the lemongrass.
3. Using a large pan bring the water and chicken stock to a boil. Reduce the heat and add the lemongrass, galangal, chiles and lime leaves. Let everything infuse gently for 10 minutes.
4. While it is simmering add the coconut milk, mushrooms, lime juice, fish sauce and lastly the chicken.
5. Continue to simmer until the chicken is cooked.
6. Serve hot with a sprinkling of coriander as garnishing.

Let us know what you think of this recipe or if you have your own variation, just leave a comment below.