This recipes calls for the prawns to be cooked in the Pad Thai sauce to improve the flavours of both the prawns and the sauce. Most places you see serving Pad Thai will most likely cook the prawns separately and unflavoured.
Also, different noodles require different soaking time. Some will only need 5-10 minutes, while other can take up to 30. Anyhow, be very careful about burning Pad Thai, which is easy to do. It doesn't need to be stir-fried with high heat.
- Prep Time : 30 minutes
- Cook Time : 15 minutes
- Yield : 3 servings
- Pad Thai Sauce
- Palm sugar - 60 grams
- Fish sauce - 40 grams
- Tamarind paste - 45 grams
- Dried chili flakes - 1.5 Tsp
- Main Ingredients
- Prawns - 250 grams, shelled, butterflied
- Shallots - 2 ea., finely chopped
- Firm tofu - 80 grams, 1x1/4x1/4 in
- Salted cabbage - 30 grams, washed, finely diced
- Dried shrimp - 20 grams, soaked in water
- Thin flat rice noodles - 130 grams, soaked in water for 30 min, and drained
- Water - for stir-frying
- Pad Thai sauce - see above
- Vegetable oil - 60 grams
- Eggs - 2 ea.
- Peanuts - 30 grams, roughly crushed
- Chives - 20 grams, 1 inch long cuts
- Bean-sprouts - 160 grams
- For Garnish
- Banana blossom - 2 x 1/2 inch long slices, soak in water and lime juice
- Dried chili flakes
1. Soak the noodles in cold water for 30 minutes (until pliable).
2. Combine all the ingredients of the sauce together and bring to a soft boil. Add the prawns to the sauce and cook in the sauce on medium heat, careful not to burn the sauce. When the prawns are cooked completely, remove and reserve. Continue cooking the sauce a little longer to remove the smell of the prawns, make sure that the sauce is thick enough to coat, it should be quite syrupy.
3. Heat the wok and immediately add the shallots, stir-fry briefly and then add tofu. Keep stir-frying until the tofu starts to swell up, 2-3 minutes, then add salted cabbage, then the dried shrimp.
5. Add the drained noodles into the wok and stir-fry vigorously, add a little water at a time if the noodles feel too dry and sticking to the wok. Use only the corner of the spatula, so the noodles don't get cut during the stir-fry. Continue until the noodles are soft, but not mushy.
6. Add all of the sauce to the noodles and toss. Then set the noodles on to one side of the wok.
7. Pour a little vegetable oil onto the side of the wok that doesn't have the noodles on it. Spread the oil around to as large a surface as you can and then crack the eggs on to the oil. Break the yolks and stir and let cook completely, do not leave any part of the eggs raw.
8. Add the crushed peanuts to the noodles, and stir together with the cooked eggs. add the chives and the bean-sprouts and stir-fry 1-2 more minutes.
9. Serve with prawns on the side and garnishes