About the Recipe
The only reason this recipe takes a little time like so many is the prep time. However, once you have created some on the sauce you can keep that on hand for a week ready to soak some noodles and dish up in minutes. Traditionally served with prawns this dish can certainly be created a protein of your choice.
Ingredients
Stir-Fry Sauce
40g palm sugar
3 tbsp 50g water
4 tbsp 80g Thai tamarind
2 tbsp 40g fish sauce
Pad Thai
200g dry rice noodles
3 Tbsp (45 ml) vegetable oil
Medium sized shrimp or chosen protein
1/2 cup 65g roughly chopped shallots
15g 4 cloves garlic
150g tofu
1 cup 125g daikon radish
1 tbsp dried chili flakes, to tastea
3 eggs
2 ½ cups 120 g bean sprouts
70g garlic sprouts
¼ cup roasted peanuts
Serving & Garnish
Additional chili flakes, roasted peanuts, bean sprouts, garlic chives and a squeeze of lime
Method
Preparation
Noodles – either soak noodles in temped water for over an hour or 5 minutes in boiling water then left in cold water ready to be used.
NOTE: noodles need to be drain and ready to add to the wok / pan
Protein – Prawns to be deshelled, washed and patted dry, chicken to be velveted and patted dry ready to add to the wok / pan
Stir-fry Sauce Method
1. Add palm sugar to a small saucepan on a medium low heat, colour slightly.
NOTE: if you are using brown sugar add the rest of the liquids as brown sugar will harden.
2. Once you see a light brown colour add the rest of the liquids and simmer on medium heat for two minutes.
3. Set the sauce to the side ready to add to the noodles
4. Add some vegetable oil to the wok on a medium heat and warm the oil
5. Add the raw prawns to the wok and cook for no longer than 1.5 minutes then turn for 1 minute on the other side.
6. Remove the prawns and place on a plate, the residual heat will continue to cook the prawns gently without making them chewy.
7. Add a little additional vegetable oil to the wok and heat.
NOTE: leave the oil used for the prawns in the pan for flavour
8. Add minced garlic, cubed tofu and diced shallots to the wok and gently stir.
9. Add small shrimp OR I am using some dehydrated squid chips as they have a little more flavour.
10. Add some diced fresh Chinese radish and stir
11. Add some dried chilli flakes for a little heat, if you prefer fresh and with the prawns later.
12. Add the drained rice noodles over the top of the contents of the wok and loosely toss the contents to combine
13. Add the sir-fry sauce reserving a little to drizzle over the top for presentation
14. Stir to combine, you still have the wok on a medium heat. This will assist in thickening the sauce.
15. Pull the contents of the wok to one side, add a little oil and crack in the whole eggs. Allow to cook for 1 min before breaking the yolk and scrambling.
16. Add the prawns to the top of the noodles ready to sir through and reheat
17. Add washed bean shoots, garlic shoots and some chopped peanuts
18. With the assistance of a spatula toss the entire contents of the wok to ensure all ingredients are warmed through.
19. Turn off the heat while you are still tossing and prepare to serve.
Serve and Garnish
Serve in a shallow bowl or plate to show off all elements of your creation
NOTE: you may need to pick through the wok to retrieve some of the larger chunks as they fall to the bottom of the wok.
Garnish with a few wedges of lime, additional crushed nuts and any other fresh herbs and condiments.
สนุก
S̄nuk
(enjoy)