Wagamama Pad Thai Recipe
Ingredients
- 5½ ounces rice noodles
- ½ leek finely sliced
- ½ red onion finely sliced
- 2 ounces tofu fried
- handful beansprouts
- 1 tablespoon fresh ginger grated
- 1 garlic clove grated
- 1 egg whisked
- splash vegetable oil
- FOR THE AMAI SAUCE
- 1 tablespoon malt vinegar
- 3 tablespoon sugar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- pinch of salt
- 1 tablespoon ketchup heaped
- 2 teaspoon tamarind paste
- TO GARNISH
- 1 fresh red chili sliced
- 1 tablespoon peanuts crushed
- sprig cilantro
- pinch chili flakes dried
- ¼ lime
- sprig mint thinly sliced
Instructions
- FOR THE AMAI SAUCE
- Warm the vinegar, sugar, and soy sauce gently in a small saucepan until the sugar dissolves.
- Mix in the remaining ingredients and set aside to cool.
- FOR THE PAD THAI
- Cook the rice noodles in boiling water according to the instructions on the packet.
- Combine all the raw ingredients in a hot frying pan with a drizzle of oil and toss them together.
- Add the whisked egg and the drained cooked noodles, tossing all the ingredients rapidly.
- Pour in the Amai sauce and season to your preference.
- Transfer the cooked Pad Thai to a plate
- Garnish it with crushed peanuts, mint, cilantro, chilies, and lime slices before serving.
Notes
- Soak the rice noodles in hot water until they are pliable but still slightly firm before stir-frying. Oversoaking can make them mushy.
- Have all the ingredients prepped and ready before you start cooking, as stir-frying is a quick process.
- Adjust the flavors of the sauce according to your taste preferences. Add more sweetness with palm sugar, more tanginess with tamarind paste, or more heat with chili flakes or fresh chili.
- Customize the protein by adding tofu, shrimp, chicken, or even a combination of these. Cook the protein separately before stir-frying and add it back in at the end.
- Garnish the Pad Thai with fresh herbs like cilantro, chopped peanuts, and lime wedges for an extra burst of flavor.