Classic Homemade Pad Thai
with shrimp
Add in more chili sauce or dried chili flakes if you are a fan of spicy food
Ingredients
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100 grams Rice noodles
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75 grams Bean sprouts
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150 grams Tiger prawns
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2 Eggs
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15 grams Dried shrimps
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125 grams TofuCut into cubes
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3 Spring onionsThinly sliced
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3 tablespoons Thai fish sauce
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1 teaspoon Tamarind paste
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2 tablespoons Palm sugarGrated
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30 grams Root gingerSliced
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1 stalk LemongrassSliced
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1 Banana shallotSliced
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2 cloves Garlic
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2 Bird's eye chiliesChopped
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10 Chinese chivesSliced
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5 tablespoons Vegetable oil
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Coriander leavesChopped
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To taste Salt
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To taste Black pepper
Directions
Pad Thai is one of few food that you must try while in Thailand. That’s the reason why I share this cooking recipe. I like to prepare this stir fried noodle at my own kitchen. It’s not too complicated to cook, yet there are more ingredients to prepare. This recipe can be a good alternative to prepare home cooked noodle.
In a small bowl, beat the eggs with the sliced spring onions and a tablespoon of the fish sauce. Season with salt and pepper, set aside.
Using a small sieve, strain the tamarind into a separate bowl. Make sure to discard any pulp remains.
Add the palm sugar and the remaining fish sauce into the strained tamarind bowl. Mix well to dissolve the sugar. Set aside.
Heat 2 tablespoons of vegetable oil on a large wok over medium high heat. Add in the tofu cubes and fry until turn into golden brown on all of its sides. Remove them from heat and drain the excess oil using paper towel. Set aside.
Return the wok on the heat and add another tablespoon of oil. Add in the ginger, lemon grass, bird's eyes chilies, banana shallots and garlic. Cook them gently for a couple of minutes.
Add in the cleaned and deveined prawns and cook until they are just pink and nearly done. Then add in the tamarind mix.
Heat 2 tablespoons of vegetable oil in a large frying pan over a medium heat. Pour in the beaten eggs and swirl the pan. This to make the eggs coat the bottom of the pan and cook until you have a super-thin omelette. You will only need to cook this on one side, but make sure the base has a little color.
Remove the omelette from the heat and turn it out onto a plate. Slice it into strips and set aside.
Drain the noodles and add them to the wok with bean sprouts, dried shrimps, chives, coriander leaves and the reserved fried tofu. Stir in the strips of omelette and quickly toss all the ingredients together to heat through.
Remove from the heat and plate into a bowl. If desired, can garnish with lime wedges.
Ingredients
| 100 grams Rice noodles | |
| 75 grams Bean sprouts | |
| 150 grams Tiger prawns | |
| 2 Eggs | |
| 15 grams Dried shrimps | |
| 125 grams Tofu | |
| 3 Spring onions | |
| 3 tablespoons Thai fish sauce | |
| 1 teaspoon Tamarind paste | |
| 2 tablespoons Palm sugar | |
| 30 grams Root ginger | |
| 1 stalk Lemongrass | |
| 1 Banana shallot | |
| 2 cloves Garlic | |
| 2 Bird's eye chilies | |
| 10 Chinese chives | |
| 5 tablespoons Vegetable oil | |
| Coriander leaves | |
| To taste Salt | |
| To taste Black pepper |
