Pad Thai Stir-fried Rice Noodles With Dried Prawns & Bean Sprouts

Pad thai could well be the most famous culinary export from Thailand, but over the years it's been adapted to suit Western palates. To honour the origins of the dish, the noodles should be the star of the show – so look for Thai brands selling noodles that are 3mm wide. Other staple ingredients include dried prawns, firm tofu, salted radish and bean sprouts, all of which are available at Asian supermarkets.

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Serves
1
Ingredients
Ingredients
100g of dried rice noodles
2 tbsp of palm or brown sugar
2 tbsp of tamarind water (nahm makham piak)
1 tsp of white wine vinegar
2 tbsp of fish sauce
3 tbsp of chopped round shallot
1.5 tbsp of chopped garlic
1 tsp of salt
2-3 tbsp of rendered pork fat or vegetable oil
1 large egg
2 tbsp of firm tofu, cut into 1cm dice
2 tbsp of dried shrimp, soaked for 5 minutes until tender, then drained well
1 tbsp of shredded salted radish (sometimes called preserved turnip)
1 tbsp of roasted peanuts, coarsely crushed in a pestle & mortar
4 tbsp of bean sprouts, plus extra for sprinkling
2 tbsp of spring onions, cut into 3cm lengths
Lime wedges, to serve
Method
Step 1
Soak the noodles in a large bowl of cold water for 20 minutes until they become soft and pliable, then rinse them of any starch under cold running and drain well.
Step 2
In a bowl, stir together the sugar, tamarind water, vinegar and fish sauce until the sugar has completely dissolved. This is your pad thai seasoning sauce. Set aside.
Step 3
In a pestle and mortar, pound the shallot, garlic and salt together to a coarse paste. Heat the pork fat or vegetable oil in a large wok over a medium heat, then add the paste and fry for 1 minute until fragrant and beginning to brown.
Step 4
Crack the egg into the hot fat and stir so that the yolk breaks. Cook for 20-30 seconds until the egg resembles a soft omelette.
Step 5
Add the drained noodles and stir to break up the egg, distributing it among the noodles. Add the seasoning sauce, along with the diced tofu, dried shrimp, shredded salted radish
and crushed peanuts. Stir and toss all the ingredients well, then leave to simmer for 1 minute until almost all the sauce is absorbed and the noodles are completely tender.
Step 6
Add the bean sprouts and spring onions, then toss and stir one final time so that all the ingredients are well combined and distributed. Transfer to serving plates and sprinkle with some more bean sprouts.

SERVE WITH

• Toasted Chilli Powder (prik bon) (page 213)

 

Kin Thai by John Chantarasak (Hardie Grant, £22) Photography ©Maureen M. Evans.

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