Recipes from around the world: The power of pad Thai

Photo by writer.
Photo by writer.

Part of living a student life means, no matter how many times you clean your place, there will always be a sink filled with dirty dishes; no matter how much you try to read ahead in your classes, you will always fall behind; and no matter how much you try to control your finances, you will never be able to say no to a night out with friends.

Feeling overwhelmed? Let’s take a break and travel to serene Thailand with some homemade pad Thai. I usually enjoy making this as a vegetarian dish, but feel free to add chicken, shrimp or beef.


Pad Thai (Serves four)


1 pack thin and flat rice noodles

¼ cup chili sauce

¼ cup fish sauce

1 tsp. sugar

2 tbsp. lime juice

1 tsp. chili paste

½ cup water

2 green peppers thinly sliced

2 red peppers thinly sliced

10 baby corns chopped

1 broccoli cut into small pieces

2 cups bean sprouts

2 green chilies

2 lemons diced into wedges

½ cup coriander

¼ cup crushed peanuts


1. Boil noodles for about ten minutes until tender, but still a little bit firm.

2. Mix chili sauce, fish sauce, sugar, lime juice, chili paste and water in a bowl.

3. Drain noodles and add them with the vegetables in a greased pan. Cook for about five minutes on medium heat.

4. Add sauce mixture and continue cooking for two to three minutes.

5. Garnish with lemon wedges, coriander, and crushed peanuts.



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