Ingredients
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6 large green prawns, peeled, deveined
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10 dried shrimp
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2 eggs
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40 ml vegetable oil
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¼ red onion, sliced
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40g firm tofu, sliced
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40g shredded preserved radish
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200g flat rice noodles, soaked in warm water for 30 minutes, drained
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Garlic chives (some chopped and some left whole to garnish)
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100g bean sprouts
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1 tbs fried shallots
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Chopped roasted peanuts, roasted chilli powder, coriander leaf and lime wedges to serve
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**Pad Thai Sauce**
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100g tamarind pulp
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300ml warm water
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200g palm sugar
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50g caster sugar
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150ml Thai seasoning sauce
Directions
A very popular stir-fried rice noodle dish commonly served as street food and it is one of Thailand’s famous dishes. Also one of the world’s most beloved noodle dishes.
It is a very easy recipe to follow and very delicious like the take away from a Thai Restaurant. I have used the Sri Lankan Roasted Chilli Powder from Dee-Licious at the end for a spice kick.
This is one of our family favourite dishes to eat on a weekend. Prep everything early and stir-frying becomes easy, and you can make this dish in no time. I have used prawns in mine, you can use chicken, tofu or just vegetables.
Directions
- Soak the noodles for 30 minutes.
- Combine the tamarind and warm water in a bowl.
- Break up the pulp with your fingers until it is dissolving into the water.
- Strain the water into a saucepan, squeezing all the liquid from the pulp. Add the palm sugar, caster sugar and Thai seasoning sauce.
- Bring to boil, then simmer until reduced and slightly syrupy. Heat a little oil in a wok and when hot, add the prawns.
- Fry until they change colour, then add the dried shrimp, onion, tofu and preserved radish.
- Stir-fry briefly then push the ingredients to one side and crack the eggs, breaking them up just a little.
- Without letting them cook completely, add the noodles, 2 tablespoons of water, a few scoops of tamarind sauce (or to taste) and some chopped garlic chives, bean sprouts, fried shallots, peanuts, and chilli powder to taste.
- Stir briefly then serve garnished with more garlic chives, bean sprouts, fried shallots, peanuts, and a wedge of lime
