Pad Thai—or, more correctly, called kway teow pad Thai (stir-fried rice noodles Thai-style), is a Thai dish of stir-fried thin rice noodles, tamarind, fish sauce and other seasonings, usually tofu, shrimp, bean sprouts, and peanuts.
The popularity of Pad Thai lies in the balance of flavours and textures — the three primary Thai flavours of salty, sour, and sweet, and a fourth, spicy, added to taste in the form of chilies. The bean sprouts and peanuts add a desirable, though subtle, crunch, a foil for the soft rice noodles and meaty prawns. There are a lot of recipes around on internet, but to do it properly Thai, you need a few important ingredients:
Tamarind Concentrate: Tamarind concentrate is one of the starring ingredients in authentic Pad Thai. It has a sweet and tangy flavour, and give that lovely fruity sourness to the noodle dish, be sure to look for tamarind concentrate (not paste) that is made with 100% tamarind and no added sugars or corn syrup. .
Palm sugar : Palm sugar is made from the sap of the sugar palm tree (also called a date palm tree). the sap is boiled in enormous vats to create either a sugar paste or rock sugar.
Fish sauce: Fish sauce is a critical ingredient in making these authentic Pad Thai , and, not all fish sauces are created equal. It has a strong rich odour, but it add the magic touch to any Thai and South East Asian Dishes.
SAUCE INGREDIENTS:
1/3 cup Palm sugar
1/4 cup Fish sauce
1/4 cup tamarind concentrate
2 tablespoons soy sauce
Ingredients:
200g Dried Thai Flat Rice Noodles 3mm ( soak in warm water for 40mins)
Oil 3 tbsp
1 tbsp minced garlic
1 Cup Raw peeled King Prawns
1/2 Cup Tofu, cubed
45 g roasted peanuts, chopped
2 eggs
90ml water or chicken stock
20g chives or spring onion
1 limes, cut in wedges
Fresh vegetables ( bean sprouts, cabbage and chives or spring onion)
Firstly, mix the sauce, you don’t need all of them but make a bigger batch so you can add more if you like stronger taste, keep them in the fridge to use It within a month.
Heat up the oil in the wok, add garlic, fry for 30 sec, add the prawns and tofu, until the garlic turns golden brown then add the rice noodles, keep stirring over a high heat. Add a few spoon of the water or stock until the noodles are soft.
Lower the heat, add half the sauce, stir well to combine.
Taste it and if you like stronger taste just add more sauce.
Add the eggs and stir fry until the eggs are cooked and well combined with the noodles.
Add the peanut and chives or spring onion, then add bean sprouts, stir together.
Turn off the heat and garnish with Lime wedges and the fresh vegetables.
Sprinkle more peanut on top for extra crunch!
Enjoy!
