Authentic Pad Thai Recipe
Pad thai, or phad thai, is a stir-fried rice noodle dish served as street food and at most restaurants in Thailand. It is typically made with rice noodles, shrimp (prawns), scrambled egg and bean sprouts stir fried together in a wok, then tossed in pad thai sauce, which gives the dish its signature tangy salty flavor with a hint of sweetness. Add peanuts, chilli & lime to taste.
Authentic Pad Thai served with lime, crushed peanuts and chilli flakes to taste
INGREDIENTS (Serves 2)
Pad Thai Sauce
35g palm sugar
4 tbsp water
4 tbsp tamarind paste
2 tbsp fish sauce
Pad Thai
This recipe uses prawns but you can use chicken, beef or tofu.
115g medium sized dry rice noodles, soaked in water for an hour then cut in half
2-3 tbsp vegetable oil
10 medium size prawns (or as many as you like!)
2 eggs
¼ cup roughly chopped shallots
3 tbsp finely chopped sweet preserved turnip
2 tbsp dried shrimp paste
2.5 cups bean sprouts
6 green spring onions cut into 2 inch pieces
4 tbsp crushed peanut
1 lime
1 tbsp dried chilli flakes
How to make Pad Thai sauce
Add the palm sugar to a small pan over a medium heat.
Stir as it melts and darkens in colour, then add the water, fish sauce and tamarind paste.
Bring the sauce to a simmer, remove from the heat and set aside.
How to make Pad Thai
Heat the dry wok for a minute then add enough oil to coat the bottom.
Add the prawns and stir fry for a few minutes.
Add the eggs, chopped shallots and continuing to stir.
Before the egg is fully cooked, turn the heat up and add the noodles, Pad Thai sauce and turnip, stir frying until all ingredients are mixed well and the noodles have wilted.
Once the sauce has been absorbed, taste the noodles and if under cooked, add a little more water and continue cooking.
When the noodles are cooked, add the dried shrimp paste, bean sprouts and spring onion and stir fry quickly to ensure everything is well combined.
Remove from heat and served with crushed peanut, lime wedge and dried chilli flakes on the side.