150 g rice noodles
250 g squid, sliced in rings
100 g bean sprouts
1 small zucchini, thin sliced
100 g green beans
3 red chilis, slices lengthways
100 ml neutral oil
3 spring onions, 3 cm slices
1/2 tsp ground coriander
2 kaffir lime leaves, remove the inner stem and cut in small stripes
1 lemongrass stem, only the white part, grated
2 tbs palm sugar, crushed
1 tbs tamarind paste
2 gloves garlic, chopped
2 tbs fish sauce
1 lime, juice
150 g roasted peanuts, crashed
Fresh coriander / cilantro leaves, for serving
Pad Thai is a traditional meal in the thai kitchen. In World War 2 Pad Thai was the official “National Meal”. The Thai government named Pad Thai as part of campaign to promote Thai nationalism and centralization, seeking to reduce domestic rice consumption.
Nowadays Pad Thai is used as a fast snack and you can combine it with different ingredients like chicken, pork, shrimps, tofu or (like we do now) with squid.
Place noodles in a bowl and cover with cold water. Set aside for 1 hour. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, lime juice and 50 ml water; set aside.
Drain noodles. Set a wok over high heat for 1 minute. Add oil and heat until almost smoking. Add garlic, kaffir lime leaves and lemongrass and fry for ½ minute. Add squid and fry until almost cooked through. Transfer to a plate.
Add noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the wok and fry zucchini and green beans on the other side. Add squid and chili and half of the peanuts. Toss to mix. Divide among 4 plates and garnish with the remaining peanuts, the coriander / cilantro and fresh lime wedges.