Liquorish

Pad Thai

2

My kitchen smells heavenly right now. That’s because I just made Pad Thai. Oooh the heat, the piquancy, the sweet aftertaste, I love it! I’m not going to blabber on this post ‘coz I’m certain you guys are not exactly interested. I’m gonna jump straight to the recipe. And yes, this is the authentic Pad thai, with no tamarind whatsoever. I learnt to make this on my vacation to Thailand last year. So yea, I’ll stop talking…

Oh one last thing, making Pad Thai is a really quick process, so its’ crucial to prep everything before the wok’s on the burner 🙂

Here’s what you need,

As far as Chili sauce is concerned, I used Sriracha which is available at any Asian store or Godrej outlets in India. If you can’t find any, you can use regular chili sauce. Please DO NOT use hot and sweet sauce of any sort.

Prep rice noodles as per instructed on the carton. I used dried rice noodles by Real Thai.

For Real Thai pad thai noodles, soak the noodles in room temperature water for 15 minutes.

Meanwhile, slice shallots and mince garlic and chili.

Heat vegetable oil in a wok and sauté the deveined shrimp until partially cooked, that’s less than a minute.

Fish out the shrimp from the wok and set aside. Add a tiny bit of oil and in goes the shallot, garlic and chili.

 

Drain the rice noodles and into the wok it goes with a cup of water. Ensure the burner is on its highest setting. As the noodle cooks, crush up peanuts with a mortar and pestle.

When the noodles are 90% done, add fish sauce, soy sauce, chili sauce and vinegar.

Season with salt if required, ‘coz the fish sauce and soy are pretty darn salty and a teaspoon of sugar. The sugar balances out all the flavour.

Drag the noodles onto one side, add a little oil on the other and crack an egg.

Let it sit for 10- 20 seconds and stir rightl through the noodles. Add tofu and the prawns back in. When done, put off the fire and fold in scallion or chives and bean sprouts.

Serve it right off the wok with crushed peanuts, fresh scallions, lime wedges and sprouts.

Good heavens!

Sparkling wine and Pad Thai! I’m a satisfied soul!

Need I urge you to try?

I hope you do, though.

I’m off to finish dinner. Until next time 🙂

Have a good day!

Pad Thai
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Liquorish:
Serves: 2
Ingredients
  • Rice noodles 200 g
  • Water 1 cup+ for soaking
  • Shallots 2
  • Garlic 4 pods
  • Chili to taste
  • Shrimp 5-6
  • Egg 1
  • Soy sauce 2 tbsp.
  • Fish sauce 1 tbsp
  • Sriracha sauce 2 tbsp.
  • Vinegar 1 tbsp.
  • Tofu 9-10 cubes
  • Bean sprouts handful
  • Scallions handful
  • Salt if required
  • Sugar 1 tbsp.
  • Crushed peanuts 3 tbsp.
  • Oil 5-6 tbsp.
Method
  1. Soak the rice noodles for 15 minutes until pliable.
  2. Heat some oil in a wok. Saute shrimp until half cooked and set aside.
  3. Heat more oil in the wok and saute shallots, garlic and chili.
  4. Drain rice noodles and add to the wok with a cup of water.
  5. When the noodles are almost done, add the soy sauce, vinegar, chili sauce and fish sauce.
  6. Set the noodles to one side of the wok and add a tablespoon of oil on the other.
  7. Crack an egg, let it set for 10 seconds and stir into noodles.
  8. Fold the tofu and prawns into the noodles until cooked through.
  9. Put off the fire and scatter bean sprouts and snipped scallions.
  10. Serve hot with a generous topping of crushed peanuts.

 

 

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