The Classic, Authentic Pad Thai

Authentic Pad Thai in Manila? why not! I used to eat Pad Thai almost every weekend at this very cute, Thai Food shack at Le Bouveret, Switzerland. Le Bouveret is a small village of Port Valais at the southern part of Lac Leman or Lake Geneva.

Living in Switzerland, the cheese capital of the world, I couldn’t be happier being able to eat something very Asian every time I crave Asian food. It felt like home in a way. The Thai place was 3 minutes walk from CAA where I spent some time studying culinary arts.

It was so good I thought that up until now, years later the taste still lingers in my mouth. I’ve had Pad Thai in so many places but none of them is or was as good as the one at Port Valais. I decided to recreate the dish, taste and flavour base on what my mouth remembered. A lot of experiment and cooking happened and I think I am close to getting the exact taste of that especial pad Thai en Swiss!

This was the first take!

It took a lot of efforts and eating 🙂 Finally here is the final recipe.. for now!

cc FFM


Shrimps 250g, 2 eggs, Rice stick Noodles 14 oz, Beans sprout a handful, Spring Onion a handful, 2 tbsp of crushed roasted peanut, lime for garnish, red bell pepper 50g, Chicken 250g, Shallots, Garlic, 6oz water, chilli flakes.

For the SAUCE:

2 tbsp Sriracha, 2 tbsp tamarind concentrate, 1 tbsp honey, 1 tbsp peanut butter (my personal choice), 1 tbsp brown sugar, juice of 1 lime, 1 tbsp soy sauce.

  1. Soak the noodles for 15-20 minutes. Cut the veggies, spring onion into 2 inches long, red bell pepper julienne and beans sprout trimmed.
  2. Cut the chicken into thin slices, trim and devein shrimps. Bring pan into mediam high heat, brown shrimps on both sides, season, remove from the heat and set aside.
  3. Saute shallot, garlic, then add chicken, add egg and cook. Add noodles, bell pepper, bean sprout and the pad thai sauce with 6oz of water. Cook until the noodles are soft and the vegetables are cook but still crunchy.
  4. Add the spring onion and cook for another minute, TASTE to adjust seasoning. Plate up, sprinkle with chilli flakes and peanut. Garnish with lime wedges and serve!



Published by OurKitchenStoryblog

Chef de cuisine

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