Pad thai
Rice noodles stir-fried with prawns, tofu and egg in a sweet, sour and salty tamarind sauce, topped with peanuts, bean sprouts and lime.
Method
- 1
Soak the noodles in a large bowl of lukewarm water until pliable but still firm at the centre, then drain well.
- 2
Stir the tamarind, fish sauce and palm sugar together until the sugar dissolves. It should taste sour, salty and sweet in balance.
- 3
Heat 1 tbsp oil in a wok over high heat and stir-fry the prawns until just pink, then lift them out.
- 4
Add another 1 tbsp oil and fry the tofu until golden at the edges.
- 5
Add the garlic and shallot and stir-fry until fragrant.
- 6
Add the noodles and the sauce and toss until the noodles soften and absorb the sauce. Add a splash of water if they stick.
- 7
Push the noodles to one side, add the remaining oil and crack in the eggs. Scramble them until nearly set.
- 8
Fold the egg through, return the prawns and add half the bean sprouts and the chives. Toss until the chives just wilt.
- 9
Taste and adjust with a little more fish sauce or sugar.
- 10
Serve topped with the peanuts, the remaining bean sprouts, chili flakes and lime wedges.
Notes
- Cook no more than two portions at a time. A crowded wok steams the noodles and they clump.
- Under-soak rather than over-soak the noodles. They finish softening in the sauce.
- Tamarind strength varies by brand. If yours is a thick concentrate, start with 2 tbsp and add water.
Equipment
Wok, Large bowl, Small bowl