Phad Thai served 2-3 portions
Ingredients (Serves 2-3 people)
250-300 g of Pad Thai noodles, 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
30 ml, soy sauce
30 ml, Fish sauce
1/4 cup, Palm sugar
** 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
-Make Pad Thai sauce: add soy sauce and 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
-
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