Phad Thai served 2-3 portions

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Ingredients (Serves 2-3 people)

250-300 g of Pad Thai noodle, soaked in room temperature water/ Butterfly pea juice, 1 hour

1/2 Firmed yellow tofu                  

2 tsp, Minced sweet radish                 

2 tbsp, Ground peanuts                      

2 Eggs                                

2 tbsp, Dried shrimp                        

2 cups, Bean sprouts                        

1 cup, Garlic chives                       

1 cup, Pork / chicken / shrimp             

1 tsp, Minced garlic                       

2 tsp, Minced shallots                     

1/2 tsp, Ground chili flakes                

 

Phad Thai Sauce

1 tbsp, White vinegar                      

200 ml, Tamarind concentrate

(300g of tamarind paste, add water to cover then squeeze the paste to the concentrated sauce)           

1/4 cup, Fish sauce                          

1/4 cup, Palm sugar                          

2 tbsp, Caster sugar

50 ml of water

** you can double the sauce for 5-6 portions, the sauce can be kept in the fridge for 2 weeks**

 

Phad Thai Chili Paste  

1.5 tbsp, salted soybean                     

2 tbsp, sliced shallots               

1 tsp, garlic                          

3 tbsp, vegetable oil                          

2 tbsp, sliced rehydrated dried Serrano chilies

(dehydrated Serrano chilies soaked in room temperature water, one hour)

** you can double the chili paste if you like spicy after cooking and keep in the jar and leave it cool in the fridge***

 

                     

Preparation Method

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-Make Pad Thai sauce: add fish sauce, palm sugar, caster sugar, tamarind concentrate, white vinegar by 

 cooking them together till it is reduced for 5 minutes on low heat, Then set aside.

-Make Phad Thai chili paste: add all salted soybean, shallots, rehydrated Serrano chilies and chili water, garlic, oil in the blender and make it to the sauce. Cook in the pan till it is fragrant.

-Prepare meat/shrimps and fry. Then set aside.

-Cut the Asian chives leaves into small pieces. Coarsely chop the shallots and garlic. Cut tofu into

 small rectangular pieces

-Fry the shallots and garlic with about 2 of cook oil to their fragrance then add tofu until it becomes 

 crispy

-Fry an egg and add the Thai noodle, then add a small amount of vegetable stock or water to soften the

 noodle. 

-When the noodle is al dente then add 1 tbsp of Phad Thai chili paste, stir fired a bit, then add 3 tbsp

 of Phad Thai sauce.

-Add semi-cook shrimp, add 1tsp of Phad Thai sauce on the shrimp, cover them with the noodle.

-Leave space in your wok to cook, add salted dry shrimp and pickled radish, cook it till crispy then

 drizzling with Phadthai sauce

-Add bean sprout and garlic chives/chive flowers, sweat the vegetables but remained crispy then add 

 2tbsp of Phad Thai sauce

-Mix all noodle, shrimp, vegetables, and stir fry till all incorporated then taste accordingly how you

 like, add more sauce if your PahdThai is under seasoning

-Turn off the gas/burner, add crushed peanuts, chili flakes

-Plate with the condiments: banana flower, garlic chives, and a wedge of lime

Variations

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• Substitute the Pad Thai noodles with, glass noodle, shredded green papaya, shredded coconut shoot, edible flowers or use extra tofu.

• Make vegetarian with no dried shrimp and substitute fish sauce with soy sauce