Pad Thai recipe
Whenever I’ve visited Thailand, Pad Thai is always one of the first things I have because I just LOVE it. I particularly like the freshness and the tamarind flavour with the crunchy peanuts. I made this one with king prawns that were from and tofu but you can use whatever you like (chicken, squid). Save this and recreate!
You will need (3-4 people):
6-8 king prawns (from
150g firm tofu, cut into batons
250g flat rice noodles, soaked in boiling water for 5 to 10 mins or until just cooked, then drained and rinsed with cold water
4 tbsp fish sauce
1tbsp shrimp paste/dried shrimp (optional but traditional)
5 tbsp light brown sugar
2tbsp oyster sauce
1tbsp light soy sauce
1/2 tsp pepper
2 large handfuls bean sprouts
2 large handfuls peanut, chopped
3 cloves garlic
3 eggs, beaten
6 spring onions, cut into long strips
1 lime, quartered
1. Mix your pepper, sugar, tamarind, fish sauce, soy sauce, shrimp paste, oyster sauce in a bowl with 1tbsp water and set aside.
2. Heat a tbsp oil on high in a large pan, and add your prawns for 1 min each side or until just cooked. Remove and set aside. Add your tofu and fry until crispy, then remove from the pan and set aside.
3. Add another tbsp oil to the pan, and add the garlic and fry for 1 min. Add the white parts of the spring onion and fry for another minute. Push everything to one side of the pan and add in the eggs in the space. Fry until cooked through, then add the noodles and the sauce. Mix and taste, adding more sugar if it’s too sharp or salty or more tamarind and soy if it’s too sweet. Add the tofu, prawns and the green parts of the spring onions, the bean sprouts with 1/2 the peanuts.
4. Mix and serve with the remaining lime, peanuts and beansprouts on the side.