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Pad Thai

Serves 2

  • 3 tablespoons fish sauce
  • 3 tablespoons palm sugar
  • 3 tablespoons Tamarind Juice
  • 140 gms Narrow Rice Noodles (Sen Lek), soaked for 5 minutes
  • ¼ cup vegetable oil
  • ¼ cup yellow bean curd tofu, diced
  • 1 teaspoon garlic, chopped
  • 2 teaspoons shallot, chopped
  • 2 tablespoons sweet pickled radish, chopped
  • 15 gms dried shrimp, rinsed and deep fried
  • 4 shrimps, peeled and deveined
  • 2 eggs
  • 1 cup bean sprouts
  • ¼ cup green onions, sliced 1-inch length

For Garnishing

  • Sliced lime, bean sprouts, banana blossom, roasted peanuts – roughly pounded
  • green onions, sliced 4-inch length
  • Chili powder

For Tamarind Juice: Boil 50 gms of shelled tamarind in ¾ cup water for 5 minutes and run through sieve.

WHAT YOU DO:

  1. In a pot, heat all seasoning sauce ingredients until boiling for about 2 minutes. Remove from heat.
  2. In a wok, add narrow rice noodles and sprinkle some water. Stir thoroughly until soft and lumpy. Set aside.
  3. Heath three tablespoons of vegetable oil in a wok. Fry yellow bean curd tofu until yellow. Then add dried shrimps and fry until crispy.
  4. Add garlic, shallot, sweet pickled radish and stir until fragrant. Add shrimps and stir until cooked.
  5. Add noodles and Pad Thai seasoning. Stir fry until dry.
  6. Add (a little oil is optional here) beaten egg. Swirl around and leave.
  7. Add half portion of bean sprouts and green onions and stir well. Spoon onto a serving plate.

Serving recommendations:

  • Garnish with bean sprouts (remove the tails), green onions, sliced lime, chili powder and pounded roasted peanuts
  • Banana blossom could also be served along