A comfort food peddled on the streets of Thailand by thousands of food carts all over the cities, this tasty recipe is sure to impress!
Let's start cooking!
Step 1 - Make prawn stock
Remove the heads and shells from 10 prawns. Devein prawns and set aside.
In a pan on high heat, heat up 1 Tbsp of 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. When boiling, reduce heat to medium-low and simmer for 30 minutes until stock is aromatic.
Step 2 - Make pad thai paste
- In a blender, add red chilies, shallots and ½ Tbsp of tau cheo and blend until smooth. For a smoother mixture, add a few tablespoons of water if needed. Set aside.
Step 3 - Make pad thai sauce
- In a pan on medium-high heat, add 4 Tbsp of tamarind water, 4 Tbsp of fish sauce and 4 Tbsp of palm sugar. Mix until well combined. Set aside.
Step 4 - Fry dried shrimps and prawns
In a pan on high heat, heat 3 Tbsp of vegetable oil and add dried shrimp and fry for 1 minute, until fragrant.
Add prawns and fry until cooked (they turn red).
Step 5 - Fry noodles, paste and sauce
- Once the prawns are cooked, add rice noodles, all of the pad thai paste and the pad thai sauce. Stir and toss well.
Step 6 - Add bean sprouts, chives and stock
Set aside a small amount of bean sprouts and Chinese chives for the garnish.
Add in 1 cup of bean sprouts and ¼ cup of 3 inch lengths Chinese chives. 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.
Step 7 - Fry omelette
In a separate pan on medium-high heat, heat 2 Tbsp of vegetable oil and pour in 2 beaten eggs. Swirl pan around to create a thin omelette.
When edges of the omelette curl in and the top is nearly set, place the cooked pad thai noodles in the centre of the omelette and fold the sides over the pad thai.
Plate and serve!
Place omelette wrapped pad thai on serving plate. Garnish with 2 Tbsp of roughly chopped coriander, Chinese chives, bean sprouts with 1 Tbsp of dried chili powder, 1 Tbsp of crushed peanuts and lime wedges on the side.