I read a blog post about Pad Thai, and on my way back to my flat discovered an awesome Thai supermarket (the supermarket even had the exact same tamarind concentrate as David photographed). Cool coincidence, so I bought (most of) the ingredients. (Forgot peanuts, bother).
I find it easier to condense a recipe before cooking it so that I can remember it, so this is an adapted version of the blog post version which is itself adapted from The Better-Than-Takeout Thai Cookbook by Danette St. Onge. It’s easier than I expected, and now I have most of the ingredients, I can see myself cooking it frequently. Noodles keep for ages, and the prawns can sit in the freezer (I’ll probably end up skipping spring onions and bean sprouts and maybe tofu, and adding chilli and maybe shrimp paste).
Ingredients
- 115g flat rice noodles
- 2 tablespoons shallots, finely diced
- 1 garlic clove, finely diced
- 3 spring onions, green parts sliced 5cm, white bits finely sliced (they came in bunches of 8, so 8 went in)
- 12 medium raw shrimp (mine were frozen)
- 60ml fish sauce
- 3 tablespoons granulated palm sugar (I used raw sugar, not sure if they are the same)
- 2 tablespoons tamarind paste
- 2 eggs
- 75g bean sprouts
- 80g pressed tofu (I drilled holes in the tofu carton sat it over a bowl and stacked heavy things on top – I had 4kg of tungsten lying around)
- 50g roasted peanuts, coarsely chopped
- fresh lime, for garnish
Method
1. Boil noodles 5 minutes, rinse in cold water.
2. Fry shallots, white bits of spring onions and garlic 5 minutes till fragrant add prawns for 5 minutes till cooked through(ish).
3. Add fish sauce, palm sugar, tamarind then noodles and leave a minute.
4. Push noodles to side and add eggs, once starting to set, add tofu, 2/3 of bean sprouts, tofu, spring onion and 2/3 peanuts. Add a little water if too dry.
5. Serve sprinkled with spring onion, peanuts, bean sprouts and wedges lime.
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