The Ultimate Pad Thai Recipe: A Campbelltown Kitchen Adventure

Pad Thai is the dish that first stole my heart when it comes to Thai cooking. There's something so satisfying about that tangle of rice noodles, the tang of tamarind, and the crunch of peanuts. I remember my first attempt in my little Campbelltown kitchen — a bit messy, a little smoky, but absolutely delicious. Now I want to share that same joyful adventure with you. Grab your wok and let's make magic.

Ingredients

• 200g flat rice noodles
• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar (or brown sugar)
• 200g prawns or chicken
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 3 spring onions, sliced
• 2 cloves garlic, minced
• Crushed peanuts, lime wedges, and chilli flakes to serve
• 2 tbsp vegetable oil

Instructions

1. Soak the rice noodles in warm water for 20 minutes until pliable, then drain.
2. Whisk tamarind, fish sauce, and palm sugar together to make the sauce.
3. Heat oil in a wok over high heat and fry the garlic until fragrant.
4. Add prawns or chicken and stir-fry until cooked through.
5. Push the protein to one side, pour in the eggs, and scramble.
6. Add the drained noodles and sauce, tossing constantly for 2-3 minutes.
7. Fold in bean sprouts and spring onions.
8. Serve immediately with peanuts, lime, and chilli flakes.

Cooking Tips & Chef's Notes

Have all ingredients prepped before you start — Pad Thai cooks fast! Don't oversoak the noodles or they'll turn mushy. A very hot wok gives that authentic charred flavour. If the noodles stick, add a splash of water, not more oil. Taste and balance: you want salty, sweet, and sour in harmony.

I hope this recipe becomes a favourite in your home the way it has in mine. Pad Thai is all about balance and having fun at the stove. Give it a go, share your creation, and enjoy every slurp — from my Campbelltown kitchen to yours!

Bagikan Artikel