Rice noodles are not particular only to Thai cuisine – it's considered quite a staple ingredient in most Southeast Asian cooking. What makes the pad thai different from the rest is the unique pad thai sauce, prepared by simply boiling tamarind juice, fish sauce and palm sugar together. This combination of sweet, sour and savoury is the prefect match to the light, chewy texture of the rice noodles.
Serving: 1 person
Preparation Time: 45 mins
Cooking Time: 30 mins
90g fresh rice noodles
35g fresh prawns, deveined and boiled
40g fresh squid, boiled
60g pad thai sauce (refer to method below)
80g bean sprouts
10g Chinese chives, cut into 1-inch-long pieces
10g dried shrimp, stir-fried until crispy and fragrant
20g bean curd, cubed and deep-fried
30g peanuts, crushed
10g chilli powder
Powdered white pepper to taste
Pad thai sauce:
175ml tamarind juice
175ml fish sauce
200g palm sugar
20g bean sprouts
20g peanuts, crushed
2 stalks Chinese chives, chopped
To prepare the pad thai sauce
1. In a pot, add all the ingredients for the sauce and boil until thick, stirring continuously. The texture should be slightly thinner than caramel. Remove from the heat and set aside.
To prepare the dish
1. In a pan, stir-fry the garlic until fragrant. Add the egg, prawns and squid and continue to stir-fry until the egg is cooked.
2. Then, add the rice noodles and pad thai sauce and continue to stir-fry until the noodles are cooked.
3. Remove the pan from the heat, then add the bean sprouts, chives, dried shrimp, bean curd, crushed peanuts, chilli powder and a dash of pepper.
4. Once all the ingredients have been added, turn the heat up to high and fry for about 2 minutes.
5. Be careful to not overcook, or else the bean sprouts and noodles may become too soft.
6. Serve on a plate with some fresh bean sprouts, crushed peanuts, chopped chives and lime.
Tip: If you are unable to find fresh rice noodles, you can substitute them with dry noodles instead. Just make sure to soak the noodles till soft before cooking. Also, we recommend adding a little chicken stock into the pan when stir-frying.
*If you'd like to share your recipes with other cooking enthusiasts, send them to [email protected]