A Favorite Recipe: Pad Thai
4 oz tamarind block
2 cups warm water
8 oz palm sugar
2 oz caster sugar
½ cup Thai seasoning sauce
Large shrimp, heads & shells removed (allow 2-3 per person)
2 tablespoons dried shrimp
¼ red onion, sliced
2 oz hard tofu, sliced
2 oz preserved turnip
One packet rice noodles, soaked in warm water for 30 minutes
Roasted peanuts, chopped
- 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.
- Fry prawns until they curl and change color. 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.
- Add drained noodles, 2 tablespoon of water, the tamarind sauce, garlic chives and a few bean sprouts, fried shallots, chopped peanuts and chili.
- Pile into a serving bowl and garnish with more fried shallots, bean sprouts, a wedge of lime, garlic chives and crushed peanuts.
The amount of sauce added to the Pad Thai can be adjusted according to how strong a flavor 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.