Pad Thai is a classic dish that appears on restaurant menus around the globe. Unknown by most people, the dish is actually of Chinese origin, but became popular in Thailand in 1939 when the Prime Minister tried to unify the country with a dish that utilized foods grown by Thai farmers. To deliver a hint of spicy heat and straightforward chili flavor, we included Sambal Oelek, a popular Asian paste made from grinding chili peppers.
Here’s how to do a quick vegetable pad thai.
Soak 300 grams of flat rice noodles in water until softened then drain. In a small bowl, combine ¼ cup lime juice, 3 tablespoons patis, and 2 tablespoons sugar. Set aside. Beat 4 eggs. In a wok, heat 2 tablespoons oil then cook the beaten eggs into an omelet. Transfer to a plate then cut into strips. In the same wok heat ore oil then sauté 2 cloves chopped garlic and 1 whole cabbage, shredded. Add the noodles and sauce mixture. Toss together. Before servings, top with egg strips, 1/3 cup chopped roasted peanuts and chopped spring onions.
TIP: You can find flat rice noodles (sometimes labelled hofan or lofan) in supermarkets.