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Ingredients
5 tablespoons oil
1 cake pressed bean curd,
diced 5 cloves garlic,
minced 5 shallot,
minced 1 tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and drained, lightly pounded or processed
1 tablespoon chopped pickled Chinese radish
10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well
1 tablespoon dried chili flakes or ground red pepper
3 eggs
2 cups bean sprouts, cleaned
1/4 cup garlic
chives or spring oinons, sliced into 1-in (2 cm) lengths
2 tablespoons crushed peanuts
5 oz (150 g) fresh prawns or shrimps, peeled and deveined, and grilled
Sauce
3 tablespoons shaved palm sugar
3 tablespoons fish sauce
3 tablespoons tamarind pulp soaked in 1/2 cup water, then strained to remove seed and fibers
Preparation
Place all the Sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and set aside.
Heat 3 tablespoons oil in a large pan and stir-fry bean curd till lightly brown, about 5 minutes. Drain and set aside.
Stir-fry garlic and shallots over high for 2 minutes. Add dried shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add Sauce and dried chili flakes. Continue to stir-fry over medium heat.
Push noodles to one side. Add 2 tablespoons oil, break the eggs into the pan and scramble till cooked, then mix eggs and noodles together.
Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat.
Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using. Pad Thai is normally garnished with a heaping portion of uncooked beansprouts on the side as well as a sprig of cilantro on top.
-Sarin Basley
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks traditional Thai with her own twist. Sarin also loves being a wife and mother.
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