Pad Thai

I posted a recipe for Pad Thai when I first started this blog, but I think it deserves a re-post. I made a few slight changes to the recipe this time and I opted for tofu instead of meat (both options are in the recipe). It was actually my first time cooking with tofu and I think I’m a new fan. I don’t much like the flavour of tofu, despite its reputation for being tasteless; but the flavours in this dish are strong enough to cover up any subtle hints of bean curd.

I consider myself something of a Pad Thai aficionado. I was lucky enough to experience a month of travelling through Thailand when I was younger. It was a totally different type of cuisine to what I was used to, but I fell in love with it immediately. Pad Thai is a very common dish in Thailand (it literally means noodles cooked Thai style) and can be found everywhere from restaurants to street vendors. Needless to say, I ate a lot of it whilst over there.

Thai cuisine has become quite popular in Australia, but I haven’t been impressed with any of the Pad Thai versions I’ve bought here, unfortunately. They’re always bland, overcooked and a complete injustice to the fabulous flavours of Thailand. The recipe I’ve taken to using is very authentic and flavoursome, and nothing like what you would get at a western Thai restaurant. If you’ve had Pad Thai before and weren’t too fussed, I highly recommend you give this a go. Once you’ve made it a couple of times you’ll get a feel for it and will be able to whip this up without having to look at a recipe. Plus it’s healthy!