1. Fry garlic in wok until fragrant, add prawns and cook until they change colour.
2. Add tofu and crack an egg into the work, and scramble with fish sauce and sugar. Push this mixture to the top of the wok.
3. Pour water into the bottom of the wok and add the noodles, then stir until they are soft.
4. Add peanuts and bean sprouts, then mix everything together and fry for 30 seconds. Once the noodles are dry, add green onion and squeeze lime.
We have really enjoyed the food so far in Chiang Mai – highlights other than pad thai include pumpkin hummus, green curries with little Thai eggplants, wide noodle dishes, soup, fruit smoothies, the list goes on. In order to share these delights with you, we enrolled in an afternoon cooking school. The pad thai described above (recipe below) was some of the best we’ve had. After all our hard work cooking (and eating), we sat down for a Thai foot massage. Life in Chiang Mai is hard 😉
Expect more fun news soon including shooting down a national park on mountain bikes, an epic hike and overnight in a northern Thai village, and a Thai cover band at a local bar, as well as an update on our overall itinerary. We’re on to Laos next on the slow boat.
2 tbsp vegetable oil
4 cloves garlic, crushed
4 peeled raw prawns
50 grams tofu
2 tbsp fish sauce
1 tsp white sugar
1 c warm water
150 g rice noodle
2 tbsp ground peanuts
1 c beansprouts
2 green onions, chopped1/4 lime