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🇹🇭 Thailand 🇹🇭 EP9 of Around the World in 80 collabs with @Dominique Woolf and today we’re in Thailand! Pad Thai is literally one of my all time favourite dishes and to be able to make it at home this well and authentically is a dream come true. This is a truly 10u002F10 recipe and will be hard to beat! 150g flat rice noodles Neutral oil 2 cloves of garlic, chopped 3 spring onions, chopped into 3cm pieces 1 carrot, cut into matchsticks 200g tofu, cubed Handful of beansprouts Handful of salted peanuts Sauce 4 tbsp soft brown sugar 4 tbsp tamarind 4 tbsp soy To serve Chilli flakes Wedges of lime @thewoolfkitchen crispy chilli oil (unreal btw) 1. Cook the noodles according to packet instructions. Drain and rinse in cold water 2. Place the ingredients in a saucepan and simmer until the sugar is dissolved. 3. Heat a drizzle of oil in large frying pan over a medium-high heat. When hot, add the tofu and fry until golden. Remove and set aside. 4. Add another drizzle of oil, fry the garlic for a few seconds then add the carrot. Fry for another minute or so. 5. Add the spring onions and fry a few secs, then add the noodles and sauce. Combine well than add back the tofu. 6. Stir through beansprouts and peanuts, and take off the heat. 7. Serve with chilli flakes and lime