Egg

Pad Thai

by:
February 21, 2021
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Pad Thai
Photo by Pana Napa
  • Prep time 1 hour
  • Cook time 45 minutes
  • Serves 4
Author Notes

Pad Thai was first called “Guay Tieaw Pad” which means stir-fry noodles.
It’s become a Thai National dish later on, during the World War II because of the General Por. The General Por he was also the prime minister of Thailand during that time. He has a strong believe in Nationalism, therefore he came up with the idea of having a “Thai National Dish”.
—Pana Napa

What You'll Need
Ingredients
  • Pad Thai dish
  • 4 tablespoons Cooking oil/ Pork Lard
  • 250 grams Pad Thai noodles (Rice stick noodles) Soaked in water until soften. This is depends on the brand you use.Usually it will take around 15 minutes.
  • Water This will be used to splash on to the noodle to cook them up. The amount is again, depends on the noodle you are using. Some noodles is already soft and may not need any extra liquid at all. I usually use about ¼ C.
  • 1/2 cup Pad Thai Sauce. If you are using pre-made sauce, the amount will be different. I suggest you to add a little at a time. You can always add extra flavour at the end.
  • 3 Large prawn. Shell and vain removed.
  • 3-4 drops fish sauce
  • 1/2 cup bean sprout
  • 1/2 cup Chinese Chives or substitute with spring onion Chopped in to 1.5 inches long
  • 2 tablespoons Crushed toasted peanut
  • 1/2 cup tofu cut into 1x1x2.5 cm
  • 2 tablespoons Shallots finely chopped
  • 2 eggs
  • 2 tablespoons Sweet radish finely chopped (optional)
  • 2 tablespoons Dried shrimp soaked in warm water until soften (Optional)
  • Pad Thai sauce & Condiments
  • 10 pieces Dried Prik Chi Fah/ Bang Chang Chilies.
  • 1 teaspoon sea salt
  • 1/3 cup Shallots chopped
  • 1/8 cup Garlic minced
  • 2 tablespoons Cooking oil
  • 1/2 cup tamarind paste
  • 1/2 cup Coconut sugar. Or you can substitute with regular sugar
  • 1/2 cup water
  • 1 lime- wedged
  • 2 teaspoons chili powder
  • 2 teaspoons sugar
  • 4 teaspoons crushed peanut
  • 2 Tick Chinese chives or spring onion
  • 1/2 cup bean sprout
  • 1/2 Fresh banana flower quartered (very optional) Remove all of the purples petal and the tiny flowers. Only keep the white inside.
Directions
  1. Pad Thai dish
  2. Chopped dried chilies to 2 inches long. Move the chili pieces up and down to remove the seeds.
  3. Blend the chilies with ½ of water until the water turns red and chilies are well blend.
  4. Chop garlic and shallots into tiny pieces.
  5. In a sauce pan, add oil and put over medium heat. When the pan is hot, add garlic and shallots, and stir-fry until fragrance. It usually takes around 30 seconds. Chilie water and follow by rest of the ingredients. Stir for about 5 minutes or until the sauce in evaporate to about 2/3 of the original amount. Turn off the heat.
  6. You can keep the sauce refrigerate for 1 week or 3 months in the freezer.
  1. Pad Thai sauce & Condiments
  2. Ideally you want to make Pad Thai plate-by-plate. Actually, every stir-fry dish is better do it this way because if the ingredients can't get access to enough heat, they will either become uncooked or cook for too long.
  3. Start with putting a wok over medium heat. Add 1 tbsp of oil. When the oil is hot, add the prawn and a few drops of fish sauce, stir-fry until the prawn is cooked. Add about 1 Tbsp of Pad Thai sauce. Turn off the heat and put the prawn on a plate, set a side for now.
  4. Put the rest of the oil into the wok and set over high heat. When the oil is hot, add shallots, sweet radish, dried shrimp. Stir until fragrance. Push the ingredients on one side of the wok then add tofu. Try not to move them too much or they will break apart. When the tofu turns to golden colour, push it aside with the rest of their friends.
  5. Add noodles in the middle of the wok and add Pad Thai sauce over the noddles. Add some water if your noodle is still hard. Let it sit there until the noodle is soften. Use spatular to move the noodles so they will cook evenly. Do chop the noodles with the spatular. You will break them.
  6. When the noodle is cooked. Push them to the side and add egg in the middle of the pad. Use the spatular to swirl the egg and break the yoke lightly. Cook the egg to 70% done.
  7. Stir-fry all of the ingredients in the wok together until well combined. Add bean sprout, Chinese chives and the cooked prawn. Turn off the heat and fold through. the vegetable should be just cooked. Still nice and crunchy.
  8. Served on a plate with condiments.
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