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Pad Thai! Eat
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Serve it up into dishes, sprinkle some chillie flakes and coriander for garnish
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Stir it all about until noodles are soft and everything warmed through
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Add the rice noodles
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Add the pad thai sauce (mixture of nam pla, tamarind and palm sugar)
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Add the beansprouts
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Chuck in the prawns
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Stir it all about
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Throw in the chopped coriander
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Stir in the chopped spring onion
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Add the beaten eggs
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Stir the garlic and ginger around until the aroma starts to fill your kitchen
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Throw in the pulped garlic and ginger when the oil is hot enough
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Heat up some oil in the karahi (wok)
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Prepare some lime to accompany the end dish
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Drain the noodles when soft and dress in some oil to stop clumping
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Get karahi (wok) ready
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Ingredients for Pad Thai
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Soak the rice stick noodles in hot water for around 5 mins until al-dente
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Pad Thai sauce, this is an imported Thai brand, a balanced mix of nam-pla (fish sauce), tamarind pulp and palm sugar.
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Thai rice stick noodles, imported.
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Fresh coriander, ready to be chopped