fish / riba / kala

Pad Thai


We know that most of you will glance at the list of ingredients, panic, and close this window. Our aim is not to terrify you and show off how many exotic spices we (know how to) use, but rather to simplify recipes that you couldn’t imagine putting on a table on a Tuesday night. For those of you who are wondering where to possibly find these strange ingredients, you’re in luck, nowadays you can find a wide range of Asian products in any bigger supermarket. And for the other bunch afraid that this recipe will blow your weekly budget, think again, as most of these crazy things feature in many Asian dishes and in small quantities, just a drop here or a pinch there. Take fish sauce for example, its basically the pepper of Southeast Asia, and is essential in curries, soups and even the spicy papaya salad.


When traveling around Thailand, we were not expecting to find Pad Thai on every street corner. But it seems that the whole world can’t get enough of these stir-fried noodles jam-packed with that Southeast Asian mix of salty, sweet, sour and spicy. At night some streets transform into lively night markets with fresh street food, clothes, and DVDs on sale. Families come to get a quick snack, get some shopping done, or a combo of both. The cooks bring their woks-on-wheels, turn on the heat, and start serving up food so fast that there is barely enough time for your mouth to start watering. The cooks work like artists, reaching into a few bowls next to them to add the right combination of flavors to the wok. In a series of smooth movements they toss in a pinch of chili paste, some drops of fish sauce and a spoonful of palm sugar. All of a sudden everything gets tossed together, topped with a slice of lime, and served into your outstretched hands by a man with the widest smile imaginable.

If you were as lucky as us to travel around SE Asia, you must be feeling the same travel bug when you see a recipe for something you haven’t eaten since you came back. And for those of you who didn’t manage to get Thailand on the list yet, as far as we’re concerned, it was all about the food. So what better way is there to experience another culture from afar than to get adventurous in the your own kitchen?


(serves 2 / 2 porcije / 2 annosta)

  • 250 g rice noodles
  • 2 large spring onions
  • 2 cloves garlic
  • 125 g prawns
  • 180 g smoked tofu
  • 2 eggs
  • 2 tbsp tamarind paste
  • 6 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 3 tbsp palm sugar
  • 1 tbsp vinegar
  • 2 chilli peppers
  • 1 bunch coriander
  • 1 cup bean sprouts
  • 2 limes
  • 2 tbsp peanuts
  • 250 g rižinih rezanaca
  • 2 velika mlada luka
  • 2 režnja češnjaka
  • 125 g kozica
  • 180 g dimljenog tofua
  • 2 jaja
  • 2 žlice tamarind paste
  • 6 žlica umaka od kamenica
  • 2 žlice ribljeg umaka
  • 3 žlice palminog šećera 
  • 1 žlica octa
  • 2 čili papričice
  • stručak korijandra
  • 1 šalica klica graha
  • 2 limete
  • 2 žlice kikirikija
  • 250 g riisinuudeleita
  • 2 isoa kevätsipulia
  • 2 valkosipulinkynttä
  • 125 g katkarapuja
  • 180 g savustettu tofua
  • 2 kananmunaa
  • 2 rkl tamarinditahnaa
  • 6 rkl osterikastiketta
  • 2 rkl kalakastiketta
  • 3 rkl palmun sokeria
  • 1 rkl etikkaa
  • 2 chiliä
  • 1 kourallinen korianteria
  • 1 kuppi pavunituja
  • 2 limeä
  • 2 rkl maapähkinöitä 
  1. Put a pot of water to boil.
  2. Next prepare the sauce. Soak the tamarind paste in 1/2 cup of warm water. In a separate bowl, mix the oyster sauce, fish sauce, palm sugar, vinegar and chopped chillies in a separate bowl. Once the tamarind has soaked for around 10 minutes pour the liquid into your sauce and discard the rest.
  3. The next steps will go quickly so make sure to have your ingredients prepped (spring onions and garlic chopped, tofu in bite-sized pieces).
  4. Cook the rice noodles in salted water according to the packet instructions.
  5. Fry the spring onions for a few minutes and then add the garlic. Next add the prawns and tofu. When cooked take out and scramble your eggs. When the eggs are ready, add the prawns and other ingredients back in. Add in the rice noodles and sauce, then toss everything together.
  6. Serve with bean sprouts, top with chopped peanuts and plenty of coriander, with fresh lime squeezed on top.
  1. Zavrijte vodu u velikom loncu.
  2. Za umak, namočite tamarind pastu u pola šalice tople vode. U posebnoj zdjelici pomiješajte umak od kamenica, riblji umak, šećer od palme, ocat i nasjeckani čili. Nakon što se tamarind namakao desetak minuta, ulijte tekućinu u umak i bacite ostatak.
  3. Sljedeći koraci su jako brzi, pa pripremite sve sastojke, te nasjeckajte mladi luk, češnjak i tofu.
  4. Skuhajte rižine rezance u posoljenoj vodi prema uputama na pakiranju.
  5. Kratko popržite mladi luk, zatim češnjak, pa tofu i kozice. Kad su svi sastojci kuhani, izvadite ih, ubacite jaja i popržite ih uz miješanje tako da dobijete male komadiće. Kad su jaja gotova, dodajte sastojke koje ste prethodno izvadili. Umiješajte rižine rezance i umak.
  6. Poslužite s klicama graha, nasjeckanim kikirikijem, posipano s puno korijandra i sa svježom limetom za pokapavanje.
  1. Laita katillinen vettä kiehumaan
  2. Seuraavaksi valmista kastike. Liuota tamarindi tahna 1/2 kuppiin lämmintä vettä että siitä irtoaa hapan maku veteen. Sekoita toisessa kulhossa osterikastike, kalakastike, palmusokeri, etikka ja pilkotut chilit. Kun tamarinditahna on liuonnut vedessä noin 10 minuuttia voit kataa veden, siivilän läpi, kastikkeeseen.
  3. Seuraavat askelet tapahtuvat tosi nopeasti niin varmista että kaikki ainekset ovat valmiiksi pilkotut (kevätsipuli, valkosipuli, tofu esim)
  4. Keitä riisinuudelit suolatussa vedessä kuten paketin ohjeissa.  
  5. Paista kevätsipuli ja valkosipuli kuumalla pannulla (parhaiten toimii jos löytyy sellainen siisti wokki-pannu), Lisää katkaravut ja tofun palaiset. Kun katkaravut ovat kypsiä otta kaikki ainekset pois ja paista kananmunat. Lisää kaikki aikaisemmat ainekset takas pannuun sekä riisinuudelit ja kastike. Sekoita ja tarjoile.
  6. Lisää päälle pilkotut maapähkinät, pavunidit sekä korianteri ja purista vielä limen mehua. 

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