This is one of the most famous dishes in Thailand. Everyone who visits should try it. To make it you need to use small white rice noodles of the dried variety and you can also substitute prawn with pork, beef or chicken.
INGREDIENTS – Serves 2
- 6 large green prawns, peeled, deveined
- 10 g (about 1 tablespoon) dried shrimp
- ¼ red onion, thinly sliced
- 40 g firm tofu, sliced
- 40 g shredded preserved radish
- 2 eggs
- 200 g flat rice noodles, soaked in warm water for 30 minutes, drained
- garlic chives (some chopped and some left whole to garnish)
- fried shallots, optional
- chopped roasted peanuts
- roasted chilli powder
- lime wedges to serve
- 100 g (2 tablespoons) concentrate tamarind paste
- 300 ml warm water
- 200 g palm sugar
- 50 g caster sugar
- 150 ml Thai seasoning sauce
TO MAKE YOUR PAD THAI
Combine the tamarind paste and warm water in a saucepan, add the palm sugar, caster sugar and seasoning sauce. Bring to the boil, then simmer until reduced and slightly syrupy.
Heat a little oil in a wok and when hot, add the prawns. Fry until they curl and change colour then add the dried shrimp, onion, tofu and radish.
Stir-fry briefly then push the ingredients to one side and crack in the eggs, breaking them up just a little. Without letting them cook completely, add the noodles, 2 tablespoons of water, a few scoops of tamarind sauce (or to taste) and some chopped garlic chives, bean sprouts, fried shallots, peanuts and chilli powder to taste. Stir briefly.
TO SERVE YOUR PAD THAI
Serve garnished with whole garlic chives, more bean sprouts, fried shallots, peanuts and wedges of lime.