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There is just something about Thai food that I love. I think it’s probably how well balanced their food seems to be. It has this perfect blend of sweet, sour, salt and spice. Pad Thai is a rice noodles stir fry that incorporates the many commonly used Thai ingredients such as tamarind paste, fish sauce and chilli along with a mix of eggs, preserved turnip, nuts, tofu and shrimp.

I’ve used the SBS Food’s Pad Thai Recipe and made slight changes to my preferences.

Pad Thai

Ingredients

Sauce
100g tamarind in block form
300ml warm water
200g palm sugar
50g caster sugar
150ml Thai seasoning sauce

Other ingredients 
Large green prawns, heads and shells removed (allow 2-3 per person)
10g dried shrimp
¼ red onion, sliced
40g hard tofu, sliced
40g preserved turnip
2 eggs
200g rice noodles, soaked in warm water for 30 minutes
Garlic chives
Bean sprouts
Fried shallots
Roasted peanuts, chopped
Dried chilli
Lime wedges

Preparation

1. Soak the tamarind in warm water, kneading with your fingers to separate the pulp from the seeds. Squeeze out liquid, strain and pour into a frying pan or wok. Add palm sugar, caster sugar and seasoning sauce. Bring to the boil and boil until it has reduced and is syrupy.

2. Fry prawns until they curl and change colour. Add dried shrimp, red onion, tofu and preserved turnip. Push contents of pan to one side and add egg, breaking up just a little as it cooks.

3. Add drained noodles, 2 tablespoon of water, the tamarind sauce, garlic chives and a few bean sprouts, fried shallots, chopped peanuts and chilli.

4. Pile into a serving bowl and garnish with more fried shallots, bean sprouts, a wedge of lime, garlic chives and crushed peanuts.

Note:
The amount of sauce added to the Pad Thai can be adjusted according to how strong a flavour you like. Usually this quantity of sauce is fine for 4 people. Any unused sauce can be kept in a clean jar in the refrigerator.

Impressions:
I quite liked this recipe, it’s quite easy to make actually, and I actually used a lot of the sauce because we used the whole packet of rice noodles (Much larger than 200g). I have a slight dislike of all things coriander so I’ve neglected to add it here, but I can see how it can make this dish a bit more refreshing with coriander added to it.
I think I also may have added too much dried shrimp so the Pad Thai ended up having a strong shrimp taste, but it still tasted nice and light. It tasted similar to what I’ve eaten at Thai restaurants but I can’t really tell whether or not it’s truly authentic or not but it tastes great so that’s all that matters to me!

 

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