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.
1/3 cup Palm sugar
1/4 cup Fish sauce
1/4 cup tamarind concentrate
2 tablespoons soy sauce
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
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.