Sarah Benjamin's Pad Thai
Sarah Benjamin's Pad Thai
Try this quick and easy Thai noodles dish by Sarah Benjamin from Must Try Asia.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 30 minutes
  • Cooking Time 45 minutes
  • Yield 2 servings
  • 25 tablespoons Vegetable oil
  • 10 unpeeled Prawns
  • 500 millilitres Water
  • 175 grams dried Flat rice noodles – soaked in warm water for about 5 minutes, until semi-soft
  • 1 tablespoon dried Shrimp
  • 2 Shallots, quartered
  • 3-5 big dried Red chilli – soaked in warm water for about 30 minutes until soft, and drained
  • ½ tablespoon Preserved soybean (taucheo)
  • 4 tablespoons Tamarind water
  • 2 tablespoons Fish sauce
  • 4 tablespoons Palm sugar
  • 1 cup Bean sprouts
  • ¼ cup Chinese chives, cut into 1-inch lengths
  • 2 tablespoons roughly chopped Coriander
  • Dried chilli powder and lime wedges, to serve
  1. First, prepare the prawn head broth. Remove the heads and shells from the prawns, and set aside. Heat up 1 tablespoon of vegetable oil in a pot and fry the prawn heads and shells until red and fragrant. Add 500ml water, bring to a boil, then simmer for 30-45 minutes, until the broth is aromatic. Devein and clean the prawns for later
  2. Meanwhile, prepare the pad thai paste. Blend the softened dried red chillies, shallots and preserved soybean in a blender or food processor until smooth. If it doesn’t blend smoothly, add a few tablespoons of water to get it going. Set aside
  3. In a small saucepan, heat the tamarind water, fish sauce and palm sugar together until combined and slightly reduced. This should take no more than 5 minutes. Set aside
  4. Reserve a handful of bean sprouts and chinese chives for the final garnish. Make sure all your ingredients are ready to go, because frying pad thai is really quick. Heat 3 tablespoons of vegetable oil in a wok over a large flame. Add the dried shrimp and fry for a minute, until crisp and fragrant. Add the deveined prawns and fry until they begin to go red
  5. Add the softened and drained rice noodles, the pad thai paste and the pad thai sauce. Give everything a stir, then add in a ladleful or two of the prepared prawn head broth. Let everything cook until the noodles are cooked. Stir in the bean sprouts and chinese chives, and fry for a minute longer. Remove the wok from the flame.
  6. In a small frying pan, heat 1 tablespoon of vegetable oil over a medium-high heat. Pour in the beaten eggs and swirl around to create a thin omelette. When the bottom is golden brown and the top is nearly set, scoop the cooked pad thai noodles out onto half of the omelette and fold the omelette over
  7. Serve the pad thai with a garnish of coriander, lime wedges, chilli powder and fresh bean sprouts and chinese chives

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