Probably the most famous street food dish in Thailand. I was told that not many Thais make it at home, since it requires so many ingredients to make the sauce for Pad Thai, it’s simply easier to just buy it on the street, cheap, tasty and effort-free ^^
Although it might be easy accessible in Thailand it’s certainly not in Europe. That’s why I obtained this recipe, for all Pad Thai lovers (me included) who are willing to go an extra mile and effort to recreate this dish at home.
Good luck, and enjoy!
100g dried rice noodles, pre-soaked in warm water until soft, drained
5 medium size prawns, peeled and deveined
2 tbsp vegetable oil
1/8 cup chives or green onions, cut into 3cm pieces
1 tbsp palm sugar or brown sugar
2 tsp fish sauce
1/4 cup raw bean sprouts or cabbage
1 tbsp minced garlic
1/3 cup firm tofu, cut in 1cm strips
1 tbsp tamarind paste or white vinegar
1 tbsp pickled white radish or cabbage, finely chopped
1 tbsp ground roasted peanuts
1/2 tsp chilli powder
HOW TO MAKE?
1. Heat the oil in the wok over low heat, add garlic and fry until fragrant.
2. Add prawns, tofu, bean sprouts, and chives and stir-fry until cooked.
3. Crack the egg straight into the wok, stir rapidly until it becomes scrambled and dry.
4. Add noodles to the wok and season the dish with fish sauce, palm sugar, peanuts, chilli powder, tamarind paste and pickled white radish. Mix everything together and keep stir-frying for the next few minutes.
5. When the noodles become soft and translucent, switch the heat off under your pan.
6. Serve immediately, topping the dish with some ground peanuts and chilli powder.