So You Wanna Make Pad Thai?

Happy Friday, my friends! Woohoo! You ready for the weekend? I have a feeling you need an incredibly awesome recipe for the weekend, right? How about a pad thai recipe straight from Thailand?

Oh yeah, that's right. Today I'm sharing the pad thai recipe from the cooking class that Chris and I took in Thailand.

Here are the super yummy ingredients. Most of these are pretty common, but a few things you might need to look for in a specialty grocery store. I'm not a chef, and this is not a recipe I made up-- I'm just reiterating what we did, so I don't really know any good substitutes for the weird stuff. If you do, shout it out in the comments!

If you are ever in Pattaya, Thailand, you must go to the Happy Home Thai Cooking School. Sheri will take great care of you!

This recipe was so easy, simple and quick! We made it in about five minutes, literally, guys. After trying many times to make pad thai in our own kitchen, we were so excited to finally have made something that didn't make us quickly gulp down a glass of water! Delicious and simple-- what more could you ask for? I'm excited to try out hand at this recipe with Chris here at home once he gets home SOON! ;)

Sheri's Pad Thai!

150 grams rice noodles
100 grams chicken, shrimp, or fried tofu
4 tablespoons vegetable oil
1 cup chopped green onion
4 tablespoons palm sugar
6 tablespoons fish sauce (or lightly-salted soy sauce)
2 eggs
1 cup bean sprouts or cabbage
2 tablespoons chopped garlic
2 tablespoons chopped shallots
1 cup sliced fried tofu
4 tablespoons tamarind paste
2 tablespoons preserved turnip
Fresh cabbage, bean sprout, green onion, cilantro and lime wedges for garnish

Makes 4 servings

*Kelly kindly told me that I had my scallions and shallots mixed up when I labeled the picture before. Scallions are the green thingies, shallots are the small red onions. This is why I reiterate that I'm not a chef, just repeating our recipe. ;) 

1. Soak the noodles in lukewarm water for 10-15 minutes or until soft. 

2. Heat the vegetable oil over low heat and then fry the garlic and shallot until fragrant. 

3. Add the chicken (or tofu or shrimp) and stir until cooked. 

4. Break the eggs into the pan/wok/skillet and mix with your chicken/tofu/shrimp. 

5. Add noodles, fish sauce, palm sugar, tamarind paste, preserved turnip. Stir until noodles are tender. 

6. Add the bean sprouts and green onions while stirring constantly. 

7. Place on a pretty plate and top with garnish. Top with ground roasted peanuts and ground dried chilies.

Enjoy! :) 

I'd love to know if you try this recipe! 

I have some new paintings in the shop-- they are the first of several paintings I have in mind, inspired by Thailand! 

These Bloom paintings are inspired by a pattern on our placemat that fascinated me during our cooking class. I love finding inspiration in the everyday and was excited to translate that placemat pattern into these vibrant pieces for my shop. 

Hope you love them! 

'Bloom' in Bright Green

Bloom in Blush Pink

Have a beautiful weekend!