Pad thai
Ingredients
The Sauce
- 3 tbsp Tamarind Paste Thai style is preferred, which is more pourable than Indian concentrate. If using Indian i like to add water to dilute it down.
- 3 tbsp Palm Sugar (finely chopped) or dark brown sugar. If using a whole palm sugar piece, microwave for 20 seconds. It will make it easier to chop.
- 2 tbsp Fish Sauce
- 1-2 tbsp Water
The Stir-Fry
- 120 g Dried rice noodles
- Large Prawns or Chicken or Tofu
- 2 eggs
- 2 tbsp dried shrimp
- 1 bunch spring onion
- 3 cloves minced garlic
- 1 Shallot
- 1 pack Bean sprouts
To serve
- Roasted crushed peanuts
- Lime wedges
- Dried chilli flakes
Instructions
Preparing the rice noodles the night before
- Soak your rice noodles in cold water overnight. It makes them super bouncy and chewy—giving them a much more premium texture.
Make the Sauce
- In a small pot, melt the palm sugar over medium heat until it begins to darken. Immediately add the tamarind, fish sauce, and water. Stir until smooth and set aside.
Sear the Protein
- Heat a wok or pan over high heat with oil. Sear the prawns, chicken or tofu until just cooked through. Remove them from the pan and set aside to avoid overcooking.
Sauté Aromatics
- Add a little more oil if needed. Sauté the garlic, shallots and dried shrimp for 1–2 minutes until the garlic is golden and fragrant.
Cook the Noodles:
- Turn the heat to high. Add the drained noodles and the prepared sauce. Toss constantly until the noodles absorb all the liquid and become tender.
Scramble the Eggs
- Push the noodles to one side of the wok. Add a splash of oil and pour in the eggs. Let them set slightly, then scramble and fold them into the noodles.
Final Toss
- Return the protein to the pan. Add the bean sprouts, spring onions cut into large pieces and half of the crushed peanuts. Toss for 30 seconds just until the bean sprouts begin to wilt.
- Serve
- Plate immediately. Garnish with the remaining peanuts, lime wedges, and chilli flakes.