Serves: 2 people
Ready In: 20 minutes
Pad Thai is the king of Thailand's street food scene - and for good reason! It's super-easy to make, cheap and loaded with punchy South East Asian flavours that'll have you begging for more!
After riding, cooking & training with Thai chefs across Thailand; believe me, I've eaten my fair share of Pad Thai. In this version, I've brought you the authentic flavours of this iconic dish, but none of the fuss.
Pre-prepare your sauce at home, load a few simple ingredients into your framebag and bam, you're on Petchaburi Soi 5 drooling like a hot mess!
Sauce: pre-make at home
- 1 tbsp lime juice / half a ripe lime
- 2 tbsp tamarind puree
- 2 tbsp oyster sauce
- 3 tbsp brown or coconut sugar
- 3 tbsp fish sauce
Carry with you on the trail:
- 200g dried Pad Thai rice noodles
- 1/2 onion, sliced (brown, yellow)
- 2 garlic cloves, finely chopped
- 1 big handful of chopped peanuts
- 1 Spring onion including green tops
- Chilli flakes
- Lime wedges/juice for dressing
- Find a small airtight but lightweight container (plastic honey pots work well)
- Mix all the “Sauce” ingredients into the container and stir
On the Trail:
- Get your water on to boil
- Slice your onion, roughly chop your garlic and remove the stalk from your spring onion
- Snap your noodles in half, add them to the boiling water, chuck a lid on and remove the pot from the heat. These need 5 minutes ONLY!
- Add some oil to your second pot/pan, get it on the heat and add the onion & garlic
- Fry for 2-3 minutes or until the onion/garlic mix is starting to go golden
- Check your noodles. They should be soft but not sloppy. If they need a bit more cooking, get them back on the heat now. When they’re done, drain the excess water
- Add your cooked onion & garlic mix, all the pre-made sauce and chuck a little water in the container, shake it up and add it to the pot
- Add peanuts, chilli flakes and stir quickly over the heat to warm the sauce
- Get your spring onion, slice it lengthways in half, and then again into quarters
To Serve: Portion your masterpiece onto your plate/bowl and garnish with chopped peanuts, extra chilli flakes and the quartered spring onions. If you don’t have plates/bowls then just garnish the pot and tuck in!
- The spring onion should be eaten raw in between mouthfuls. Trust me!
- I like to add store-bought crispy shallots to mine. But they’re not-essential
- On a long bike trip, cafes make excellent places to nab good sugar from. They won’t mind – promise!
To make this dish plant-based, simply:
(Or alternatives in your region)