- Yield : 1
- Servings : 2
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Pad Thai is the most popular noodle dish in the world. There are several modifications and of course you can change ingredients with your taste, but if you want a really authentic Thai one, just follow this recipe and so not change anything.
- ½ banana flower
- 1½ cup bean sprouts
- 1½ cup Chinese chives
- 1 egg
- 1 onion (minced)
- 200-300 g shrimp
- 4 teaspoons fish sauce
- 3 garlic cloves (minced)
- ½ teaspoon chili pepper (ground, dried)
- ½ lime
- 2 tablespoons peanuts
- 1 tablespoon preserved turnip
- 2 tablespoons sugar
- 2 tablespoons tamarind paste
- ½ package Thai rice noodles
- 1/2 cup tofu (extra firm)
- 2 tablespoons cooking oil
Take a medium sized bowl, pour water and dimple dry noodles to cover them with water until you will prepare other ingredients.
Julienne tofu and cut into 2 cm long matchsticks.
Take a large sized sauce pan and preheat it on a high heat. Put peanuts and toast without oil. Remove from the oven as soon as they are ready and set aside.
Add onion, preserved turnip, garlic and tofu and stir them until they start to brown.
Drain noodles and add to the sauce pan. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chili pepper and stir again.
Crack the egg onto the sauce pan and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. If the noodles are too hard, add a little bit of water. When you get the right taste, add shrimp and stir.
Sprinkle white pepper around. Add bean sprouts and cut chives. Stir a few more times until noodles are ready.
Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with the banana flower slice, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.