I've made Pad Thai several times before. It's one of my favorite take-out foods, and I like the homemade versions as well. This one - well, I'm not going to claim that it's authentic, but it *is* good. Really good. Using frozen wok vegetables obviously speed up the process - a lot.
Feel free to use any noodles - I normally prefer rice sticks, but my husband much prefers egg noodles and he got his way this time.
Add some chicken, shrimp or beef if you'd like!
Quick Pad Thai
serves about 3
400 g frozen wok vegetables
1 tbsp oil (peanut, or a neutral cooking oil)
1 egg
200 g noodles
sauce:
1 tbsp ketchup
1 tsp brown sugar
1/2 lime, juiced
2 tbsp oyster sauce
1 tsp fish sauce
3 tbsp water
1/2 tsp sambal oelek (chili paste - you can use fresh red chili instead)
1 garlic clove, minced
to serve:
fresh coriander
lime wedges
toasted cashew nuts, coarsely chopped
Start by cooking the noodles according to the package instructions - some need soaking in hot water, others might require boiling.
Mix the sauce - just add all the ingredients in a bowl and stir together.
Heat the oil in a large frying pan or wok, and fry the vegetables until crispy. Push them to one side and add the egg. Stir-fry until set, then add the noodles and sauce. Stir well.
Cook for a minute or two and serve - preferably with extra lime wedges, fresh coriander and chopped cashew nuts.
Recipe in Swedish:
Turbosnabb Pad Thai
