The secret to an authentic Pad Thai is the ‘stir frying’. You want to ensure you have all the components ready to go so you can stir fry quickly to ensure the noodles and vegetables do not get overcooked. You also want to be gentle when stirring the noodles to ensure you do not break them. Practice makes perfect!
Prawn Pad Thai
Cooking Time: 30 minutes
Number of Serves: 4
Instructions:
Ingredients:
Sauce
3 cloves garlic, minced
4 tablespoons Thai Tiparos fish sauce (SAUCFT)
1 tablespoon Golden Chef palm sugar (SUGP454)
1/3 cup Prateepthong tamarind pulp concentrate (TAMP454)
1/4 teaspoon chilli flakes (CHIFLP)
Noodles
1/2 packet Farmer 5mm rice noodles (NF454M)
Vegetable oil (CANOIL1)
400 grams white tiger broken prawn meat (PRAWMB)
2 eggs
2 shallots, thinly sliced
1 carrot, peeled and julienned
1 spring onion, chopped (1cm)
½ cup mung bean sprouts
To serve
¼ cup diced roasted peanuts (NUTSC)
Fresh coriander leaves
2 limes, cut into cheeks
Step by Step:
To make the Pad Thai sauce fry garlic in 1 tablespoon of oil for 2 minutes over a low heat. Add fish sauce, golden palm sugar, tamarind pulp and chilli flakes. Cook for another two minutes until sugar is dissolved. Taste the sauce - it will be very pungent, however, you want to ensure it has the right balance of sweet, sour, salt and chilli. Adjust to your liking.
Place noodles in a large bowl and cover with boiling water. Leave to soak for 20 minutes. Drain, then run cold water over the noodles. Place aside for later.
Meanwhile, heat 1 tablespoon of oil in a wok (or large frying pan) over a very high heat. Add prawns and cook for 4-5 minutes. Remove and place aside.
Repeat this process with the two eggs.
Add another two tablespoons of oil to the wok and sauté shallots. Add noodles and Pad Thai sauce stirring continually to ensure the noodles get well coated. Add carrot, spring onion and mung beans to the noodles and cook for a further minute. Return prawns and egg to the pan and stir though your noodles until heated.
Remove from heat and serve immediately. Garnish with peanuts, coriander and lime.
Best eaten on the day it is made.
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| SAUCFT | Fish sauce tiparos thai | $0.00 | |||
| SUGP454 | Sugar palm light golden chef | $0.00 | |||
| TAMP454 | Tamarind pulp concentrate prateepthong | $0.00 | |||
| CHIFLP | Chilli crushed flakes medium heat | $0.00 | |||
| NF454M | Rice sticks farmer 5mm | $0.00 | |||
| CANOIL1 | RESTRICTED PRODUCT | $0.00 | |||
| PRAWMB | Prawn meat broken 60/80 white tiger **Frozen** | $0.00 | |||
| NUTSC | Peanuts chopped dry roasted | $0.00 |
Please wait...