Stir it together rapidly, making sure it is well combined, then turn out on to plates. Add the beaten eggs, swirling them around the wok, then quickly add the noodles, the peanut and shrimp mixture, the beansprouts, tofu, preserved radish (if using) and the sauce. Add the garlic and stir until it is just fragrant.Īdd the raw prawns, and stir-fry until they are pink and cooked. Heat the remaining 2 tablespoons of oil in a wok over the highest heat. Once the wok’s on the heat, there’s no turning back! Add the lime juice to the sauce, and you’re all set. Now, check through the ingredient list once again: make sure you’ve done all the prep. Pound the dried shrimp and the peanuts loosely in a pestle and mortar – you just want an amalgamation, not a paste. While the noodles soften, make the sauce: gently heat the palm sugar, nam pla and tamarind paste with a splash of water in a small saucepan, stirring until the sugar dissolves. Meanwhile, prepare the noodles according to the packet instructions. Remove with a slotted spoon on to paper towels to cool. When very hot, add the dried shrimp and stir-fry until they are crisp and lightly golden. Heat 2 tablespoons of the vegetable oil in a wok. Remove and set aside on paper towels until you need them. To roast the peanuts, scatter them on a baking tray and bake them in a low oven for about 5-8 minutes, shaking the tray a couple of times, until they are golden brown. To garnish garlic chives a small handful (or 2 spring onions, green parts only, sliced) unsalted peanuts a handful, roasted beansprouts a handful fresh coriander a handful, chopped To serve cucumber slices, lime wedges, dried chilli, fish sauce and pickled chillies (optional) Serves 2 unsalted peanuts 1 tbsp, roasted vegetable oil 4 tbsp dried shrimp 1 tbsp medium rice noodles 125g palm sugar 1 tbsp nam pla (fish sauce) 1 tbsp tamarind paste 1 tbsp lime juice of ½ garlic 4 cloves, peeled and finely chopped raw peeled prawns 200g eggs 2, lightly beaten beansprouts 75g firm tofu 100g, cut into 1cm cubes preserved radish 1 tbsp, finely chopped (optional) Fortunately, none of it is especially difficult, just time consuming. There is a lot to do before you fire up your wok and assemble the dish. A good pad Thai is all about the preparation. Small wonder that it quickly became so popular. Restaurants across the country were given the recipe anyone with the inclination to open a pad Thai street food stall was provided with state help to do so.
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