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Pad Thai served on a banana leaf with lime, bean sprouts and crushed peanuts

Pad Thai

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Smoky, sour and salty Pad Thai built the street cart way, with a tamarind and palm sugar sauce, soaked rice noodles, prawns, fried tofu and a last toss of bean sprouts and garlic chives.

  • Total Time: 25 minutes
  • Yield: 2 to 3 servings 1x

Ingredients

Scale

Aromatic base

  • 4 garlic cloves, finely diced
  • 2 shallots, finely diced
  • 2 tbsp dried shrimp
  • 2 tbsp pickled radish, finely diced
  • 2 tbsp oil

Sauce

  • 2 tbsp palm sugar
  • 2 tbsp tamarind paste
  • 1 tbsp garlic chilli paste
  • 2 tbsp fish sauce

Noodles and protein

  • 200 g (0.44 lb) thin flat rice noodles
  • 200 g (0.44 lb) cooked prawns
  • 100 g (0.22 lb) fried tofu, cut into bite sized pieces
  • 1 egg

To finish

  • 1 cup bean sprouts
  • ½ cup garlic chives, cut into 3 to 4 cm lengths
  • ¼ cup crushed peanuts

Instructions

  1. Soak the rice noodles in room temperature water according to the packet instructions, until softened but still slightly firm. Drain well and set aside.
  2. Heat a wok over medium high heat and add the oil.
  3. Add the garlic, shallots and dried shrimp. Stir fry until fragrant.
  4. Add the pickled radish and palm sugar. Stir until the palm sugar starts to dissolve.
  5. Add the drained rice noodles and turn the heat to high. Stir and toss until everything is evenly combined.
  6. Add the tamarind paste and garlic chilli paste. Keep stirring and tossing until the noodles are coated.
  7. Add the fish sauce, cooked prawns and fried tofu. Mix well and let the noodles absorb the sauce and cook through.
  8. Push the noodles to one side of the wok and crack in the egg. Scramble until just cooked, then mix it through the noodles.
  9. Add the bean sprouts and garlic chives. Give everything one final stir and toss over high heat until just combined.
  10. Finish with the crushed peanuts and serve immediately.

Notes

  • Soak the noodles in room temperature water, never hot. Hot water cooks the outside before the centre softens and the noodles turn to paste in the wok.
  • Taste the noodles after the tamarind and chilli paste go in and before the prawns arrive. That is the only comfortable moment to adjust the balance.
  • This serves 2 to 3 and that is about the limit for a home burner. For more, cook it twice rather than doubling the wok load.
  • Tamarind paste strength varies a lot between brands, so season by taste rather than by the measurement alone.
  • Author: Vincent Yeow Lim
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving

Find it online: https://dimsimlim.com/pad-thai/