Serves 2 people
Prep time: 30 minutes
Cook time: 45 minutes
- 175 g dried flat rice noodles, soaked in warm water for about 5 minutes, until semi-soft
- 10 prawns
- 1 Tbsp dried shrimp
- 2 shallots, quartered
- 5 dried large red chili, soaked in hot water until softened
- ½ Tbsp tau cheo (preserved soybean paste)
- 4 Tbsp tamarind water
- 3 Tbsp fish sauce
- 4 Tbsp palm sugar (Substitute with regular cane sugar)
- 1 cup bean sprouts
- ¼ cup Chinese chives, cut into 3-inch lengths
- 2 eggs, beaten
- 500 ml + 3 Tbsp water
- Vegetable oil
- 2 Tbsp roughly chopped coriander
- 1 Tbsp dried chili powder
- 1 Tbsp crushed peanuts
- 1 lime, wedge
- Make sure all your ingredients are prepared and placed beside cooking station because frying pad thai is a really quick process
- You can replace prawn meat with chicken breast
Make prawn stock
Remove the heads and shells from prawns. Devein prawns and set aside. (Not sure how? Click here.)
In a pan on high heat, add 1 Tbsp vegetable oil and fry the prawn heads and shells until red and fragrant.
In the same pan, pour 500 ml of water and bring to a boil. Once it has come to a boil, reduce heat to medium-low and simmer for 30 minutes until stock is aromatic.
Make pad thai paste
In a blender, add red chilies, shallots and ½ Tbsp of tau cheo. Blend until smooth and set aside.
- For a smoother mixture, add 3 Tbsp water if needed
Make pad thai sauce
In a pan on medium-high heat, add 4 Tbsp tamarind water, 3 Tbsp fish sauce and 4 Tbsp palm sugar. Mix until well combined. Set aside.
Fry dried shrimps and prawns
In a pan on high heat, heat 3 Tbsp vegetable oil and add dried shrimp and fry for 1 minute, until fragrant.
Add prawns and fry until cooked.
Once the prawns are cooked, add rice noodles, pad thai paste and pad thai sauce. Stir and toss well.
Add bean sprouts, chives and stock
Set aside a small amount of bean sprouts and Chinese chives for the garnish, and add the rest into the pan. Toss well and fry for 30 seconds.
Add in 100 ml of the prawn stock. Stir well until noodles are cooked and the liquid reduces. You may add in more prawn stock if needed. Once done, set aside.
In a separate pan on medium-high heat, add 1 Tbsp vegetable oil and pour in eggs.
Swirl pan around to create a thin omelette.
Plate the dish
Place noodles on serving plate, with the omelette on top. Fold the edges of the omelette in to make it look neater.
Make an incision on the egg and fold the corners out to display the noodles inside.
Garnish with 2 Tbsp of roughly chopped coriander, Chinese chives, bean sprouts, 1 Tbsp dried chili powder, 1 Tbsp crushed peanuts and lime wedges on the side.