Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts.
Heat through and stir well. Decant your homemade pad Thai onto a serving plate. Garnish with coriander, the rest of the fresh beansprouts and some lime wedges. Serve immediately. You can add a few ...
Chef Pam Soontornyanakij is Asia's best female chef, and she loves pad Thai. Here are her picks for the best in Bangkok, from trendy wagyu pad Thai at May Rai to old school Thipsamai. For many ...
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This fresh, fragrant pad thai will help you perform and can be made in a flash. 1. Bring a medium pot of water to a boil (to really speed things up, heat the water in a kettle and then pour it ...