At Lemongrass Thai Restaurant we are passionate about Thai food and about Thailand’s culture in general. We strive to serve our customers authentic Thai cuisine since we first opened in 2002 in Dubai. We were established with the goal to share our passion for Thailand with everyone and continue to do so every day with great energy and drive.
The recipe below is packed with Thai aromas, and when prepared well, has a succulent balance of freshness and spice making it one of Thailand’s most popular dish regionally and around the world. Pad Thai is one of our top selling menu item so we thought you might enjoy giving it a try yourself, all from the comfort of your kitchen. Ok, let’s get cooking!
What you’ll need
150g rice noodles
Thinly sliced chicken breast (about 200g)
30ml Thai fish sauce
30ml of tamarind paste (can also be replaced by freshly squeezed lemon juice)
20gm white sugar
A handful of fresh and crispy bean sprouts
Chopped spring onions or chives
Chopped red onions
A large frying pan
How to cook
Start by soaking the noodles in room temperature water for about 30 minutes.
Then, dip the noodles in boiling water for about 30 seconds using a strainer. Rince with cold water. Let to rest.
Dice your tofu and deep fry it using a pan and a generous amount of cooking oil. Once the tofu is fried, use kitchen paper to absorb the excess oil.
Heat up a clean pan, add 2 tablespoons of cooking oil. Wait for it to start sizzling.
Add red onions, let them caramelize.
Add egg and stir until cooked.
Add chicken and stir until well cooked.
Add fried tofu, white sugar, chopped spring onions, fish sauce, tamarind paste and stir well for about 1 minute.
Add the noodles and mix well for another 2 minutes.
Add some bean sprouts and the crushed peanuts last (keep some bean sprouts for your dish presentation).
Transfer your Pad Thai on a serving plate and add the remaining bean sprouts on top.
Add a squeeze of lemon and some chili flakes if you like it spicy ;-).
That’s it your Pad Thai is ready, enjoy!