Chef Pradith Uksornpim,
Sawatdee Thai
Like the burger in North America, pad thai is ubiquitous in Thailand. While it is served at fine dining establishments, it is mostly known for being sold at street food vendors. On the streets of Bangkok, a plate of pad thai with egg will set you back about 33¢. The rice noodles from which it is made were first introduced to Thailand by the Chinese.
Ingredients
Sauce
1 1/3 Tbsp palm or white sugar
1 1/3 Tbsp tamarind juice (mix tamarind paste with water and strain to remove seeds)
1 1/3 Tbsp fish sauce
2 bulbs shallot, thinly minced
2 cloves garlic, thinly minced
3 tsp soy sauce
Noodles
2 Tbsp cooking oil
6 prawns
2 tsp dried shrimp
2 Tbsp finely diced tofu
2 tsp finely diced dried daikon
4 oz (100 g) rice noodles, boiled until soft
1/2 cup bean sprouts
3 green onions, sliced
1/4 tsp lime juice
1 egg
Garnish
Bean sprouts
Ground peanuts
Ground chile
Sugar
Lime wedges
Method
Sauce
- In a sauce pot, over medium heat, combine all ingredients.
- Bring sauce to a boil. Stir until everything is well blended.
- Set aside to let cool.
Noodles
- In a wok, over medium heat, heat cooking oil. Add prawns, dried shrimp, tofu and daikon.
- Toss in the boiled rice noodles, bean sprouts, and green onions. Add pad thai sauce and lime juice. Stir the noodles until well coated with sauce.
- Crack egg into noodles. Stir until egg is cooked.
To serve
- Dish out onto plate. Garnish with bean sprouts and ground peanuts.
- Serve hot with ground chile, sugar and lime wedges.
Yield 2 servings