In conjunction with this month (November) Thailand Food Fest by Asian Food Fest (AFF), I decided to cook Pad Thai, a delicious and common stir fry rice noodles dish with prawns/chicken served with generous bouts of beansprouts and peanuts. I have been wanting to cook this for a long time, and since the summer weather warm is killing me, a quick hassle free stir fry dish is just what I can make after a long tiring day in the office. Now I wish truly wish for winter, but that’s another story for another time. Let’s talk about Pad Thai, shall we?
Quote from Wikipedia:
Pad Thai or Phat Thai (Thai: ผัดไทย, RTGS: Phat Thai, “fried Thai style”) is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind pulp, fish sauce (Thai: Nam pla น้ำปลา), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts. It may also contain other vegetables like bean sprouts, garlic chives, coriander leaves, pickled radishes or turnips (Thai: Hua Chai Po หัวไชโป๊ว), and raw banana flowers. It may also contain fresh shrimp, crab, chicken or another protein. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.
- 1 packet of dry Thai rice noodles (you can use fresh ones if you have)
- 300g fresh prawns (about 6 large prawns)
- 200g chicken breast, sliced thinly
- 50g bean sprouts
- 2 shallots, chopped
- 2 cloves of garlic, minced
- 50ml fish sauce
- 2 tablespoon sugar
- 2 tablespoon light soy sauce
- 2 spring onion (or chives), cut into 2cm lengthwise
- 2 eggs
- 1 tablespoon of tamarind pulp, soak in 50ml of warm water for 5 mins
- Dash of pepper
- Cooking oil
- 1 red chili
- 1 cup of chopped roasted peanuts
- A wedge of lime, to garnish (optional)
- Ready made fried shallots, to garnish (optional)
- Soak the dry rice noodles in a big bowl/basin of warm water till they are soft. When soft, pour the soaking water away and toss dry the noodle. Add 1 teaspoon of oil and work through the noodles using fingers to keep the noodles non-stick.
- Peel and devein the prawns. Reserved the shells in a bowl.
- Chop half of the red chili. Slice the other half finely.
- Heat up a wok with 1 tablespoon of oil. When hot, add the prawn shells and stir fry till the colour turns red.
- Add the shallots, tamarind sauce and sugar. Mix well. Reduce the heat to low and let it boil for 2 to 3 minutes or until the sauce thickens.
- Turn off the heat. Pour the sauce into a bowl through a sieve to filter the sauce. Reserve it for later use.
- Using the same wok, add 2 tablespoon of oil. Scrap the residue with the oil and add in the garlic and chopped chili. Stir fry till fragrant.
- Add the chicken breasts and stir fry till they are browned. Add the fresh prawns and stir fry till the colour turn to orange.
- Move the chicken and prawns onto the side of the wok, then add the eggs. Using the spatula, roughly scramble the egg.
- Add the noodles into the wok. If the amount of oil has reduced, add in 1 tablespoon of oil if you find it hard to toss the noodle.
- Add the reserved sauce into the wok. Combine well with the noodles. Add the beansprouts and spring onions, then season with light soya sauce.
- Stir fry the noodles for 2 minutes, until the sauce and colour of the noodles are evenly spread out. In between the tossing, if necessary, add a little water if the noodle start drying out.
- Sprinkle a dash of pepper and turn off the heat.
- Transfer the noodles to a serving plate. Garnish with extra spring onions and beansprouts. Top it up with peanuts, fried shallots, sliced chili and a lime wedge on the side.
ทานให้อร่อยนะ (Bon Appetite!)
I am submitting this post to Asian Food Fest ( Thailand ) – November Month hosted by Lena of frozen wings