Pad thai is one of many popular dishes from Thailand. It’s rice noodles fried with prawns or chicken, tofu, bean sprouts in sweet and sour sauce with a touch of peanuts. We often order this when we dine in Thai restaurants.

I got this pad thai recipe from Food Safari. Food Safari is a TV show which explores many different international cuisines available in Australia. The presenter, Maeve O’Meara, visited popular restaurants across Australia which serve different cuisines. The chefs and Maeve talked about the basic spices for the specific cuisines and also showed some of their famous dishes.

This pad thai recipe is the first pad thai recipe I tried and I am very happy with it. I cooked it a number of times and absolutely love it every time. The sauce can be prepared and stored in the fridge for future use.

Pad thai

(from Food Safari)

(serves 4)

Sauce

  • 100 gr tamarind in block form
  • 300 ml warm water
  • 200 gr palm sugar
  • 50 gr caster sugar
  • 150 ml Thai seasoning sauce. I used soy sauce

Other ingredients

  • prawns, heads and shells removed (allow 2-3 large prawns or 4-6 medium prawns per person)
  • ½ onion, sliced
  • 4 blocks of hard tofu, sliced
  • 4 eggs
  • 200g rice noodles, soaked in warm water for 30 minutes
  • 1 bunch garlic chives, chopped
  • 2 handfuls bean sprouts
  • fried shallots
  • roasted peanuts, chopped
  • dried chilli
  • lime wedges

Ingredients for pad thai

Drained rice noodles

Step 1. To make the sauce, soak the tamarind in warm water, kneading with your fingers to separate the pulp from the seeds. Squeeze out liquid, strain and pour into a saucepan. Add palm sugar, caster sugar and seasoning sauce. Bring to the boil and simmer until it has reduced and is syrupy.

The steps below are to make 2 serves of pad thai.

Step 2. Fry prawns until they curl and change colour. Add sliced onion and tofu. Push contents of pan to one side and add 2 eggs, breaking up just a little as it cooks.

Step 3. Add ½ of the drained noodles, 2 tablespoon of water, the tamarind sauce, garlic chives and a few bean sprouts, fried shallots, chopped peanuts and chilli. Combine well and fry for about 1 minute.

Step 4. Pile into a serving bowl and garnish with more fried shallots, bean sprouts, a wedge of lime, garlic chives and crushed peanuts.

Note:
The amount of sauce added to the pad thai can be adjusted according to how strong the flavour you like. Usually this quantity of sauce is fine for 4 people. Any unused sauce can be kept in a clean jar in the refrigerator.

Pad thai

xxx,
Inge

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