Authentic Pad Thai
Pad thai is one of the easiest authentic Thai dishes you can easily make in the comfort of your own home. With this recipe, you can bring yourself back to the mouthwatering street eats you can find everywhere in Thailand.
- 5 oz Dried Rice Stick Noodles
- 4 tbsp Vegetable Oil
- 6 Raw Jumbo Prawns shelled and deveined
- 1 Shallot finely chopped
- 3 oz Firm Tofu cut into small pieces
- 1/4 cup Fish Sauce
- 2 tbsp Brown Sugar
- 2 tbsp Tamarind Puree
- 2 oz Dried Shrimp
- 1 tsp Rice Vinegar
- 1/2 tsp Chili Powder to taste, add more if you like it spicy
- 2 Eggs beaten
- 2 oz Roasted Unsalted Peanuts finely chopped
- 5 oz Bean Sprouts
- 2 tbsp Chives cut into 3/4 inch lengths
- 1 tsp White Sugar
- Lime Wedges to serve
- Cilantro to garnish
- Boil a pot of water over medium-high heat and add rice stick noodles. Boil for 5-6 minutes (or as directed), drain, and set aside.
- Heat 2 tbsp of oil in a wok or fry pan over medium heat. Add prawns and cook until just pink. Remove prawns from pan and set aside.
- Add shallot to wok and stir fry for 2 minutes. Add tofu, dried shrimp, fish sauce, brown sugar, and tamarind puree and cook for 1 minute or until sugar has dissolved.
- Add cooked noodles, vinegar, and chili powder and stir fry for 2 minutes.
- Lower the heat and push the contents of the pan to one side. Add the remaining oil and then the beaten egg.
- Stir the egg into the noodles, scraping the base of the pan to ensure the egg scrambles.
- Remove from heat, add peanuts*, bean sprouts**, chives, and prawns, and toss to combine.
- Transfer to serving platter and garnish with cilantro and lime wedges. Serve immediately.
Keep in mind, this recipe is extremely authentic which means you'll find it has a strong dried shrimp flavour that traditional dishes feature. If you're looking for a more westernized version, use half the fish sauce and remove the dried shrimp.