Pad Thai

19 ingredients
6 steps

Ingredients

  • 9/16 pound shrimps fresh, shelled and deveined
  • 1 tablespoon tamarind water
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 teaspoon cooking oil
  • 2 shallots *, finely chopped
  • 1 bunch chinese chives finely chopped
  • 1 handful bean sprouts
  • 1 egg
  • 1 3/4 ounces firm tofu cut into thin cubes, fried till golden
  • 1 teaspoon white radish shredded
  • 1 teaspoon red chili powder
  • 1 tablespoon peanuts toasted and roughly crushed
  • lime wedges
  • 3 spring onions small, diagonally chopped.
  • tamarind water
  • 2 tablespoons tamarind
  • 1 tablespoon seeds
  • 1/4 cup water

Directions

  1. 1
    If using ready to cook noodles, follow packet instructions. If using dried rice noodles, soak in water for 2 hours until soft, when ready to use drain.
  2. 2
    Prepare the sauce: Simmer the sugar, tamarind water, and fish sauce on medium heat, until the sugar dissolves.
  3. 3
    In a skillet, sprinkle a little bit of oil and place on range top. When the oil is hot stir fry the shrimps till just about changing in colour (1/2 coooked). remove from heat and place in bowl, to slow down the cooking process. Set aside.
  4. 4
    In a wok and over medium heat, heat the oil, and fry the chopped shallots just until beginning to colour. Crack in the egg and stir to break the egg apart. Add the fried tofu and white radish. Toss to coat.Add the drained noodles and stir fry, until the noodles are slightly coloured. Add the prepared sauce and sprinkle with the red chili powder, toss to mix all. Simmer gently for about a minute. If wok content appears to be dry, add a little extra oil. Add the half cooked shrimps, chopped chives and the bean sprouts, toss to mix, and cook stirring for 1 minute.
  5. 5
    Pile the Pad Thai on serving plate, sprinkle with crushed peanuts, chopped spring onions and chives. Serve with a wedge of lime.
  6. 6
    Place all in a bowl, and soak for 10 minutes. Squeeze the Tamarind with your hands repeatedly to incorporate, removing the seeds if any. Once the mixture has incorporated, strain reserving the liquid and discarding the fiber.

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