Pad Thai

This easy authentic style Thai dish will soon become your next favorite take away cooked at home.

Shopping list:

  • 8 large green prawns, peeled and deveined
  • 10 grams dried shrimp
  • ½ red onion, finely sliced
  • 40 grams firm tofu, sliced
  • 40 grams shredded preserved radish
  • 2 eggs
  • 2300 grams flat rice noodles
  • garlic chives
  • beansprouts
  • fried shallots
  • chopped roasted peanuts
  • roasted chilli powder
  • lime wedges
  • 100 grams tamarind pulp
  • 300ml warm water
  • 200 grams palm sugar
  • 150 ml Thai seasoning sauce

  • Step 1

    Combine the tamarind and warm water in a bowl. Break up the pulp with your fingers until it is dissolving into the water. Strain the water into a saucepan, squeezing all the liquid from the pulp.

  • Step 2

    Add the palm sugar and seasoning sauce. Bring to the boil, then simmer until reduced and slightly syrupy.

  • Step 3

    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 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 and some chopped garlic chives, bean sprouts, fried shallots, peanuts and chilli powder to taste.

  • Step 4

    Stir briefly then serve garnished with whole garlic chives, more bean sprouts, fried shallots, peanuts and wedges of lime.


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