Now that you’ve surely scheduled thatÂ cooking holiday to Northern Thailand, let’s get you warmed up with Thailand’sÂ best knownÂ dish.Â Enjoy this truly scrumptious Pad Thai recipeÂ perfect for lunch or dinner.
- 8 oz rice noodles (sen lek)
- 3 tablespoons oil
- 3 garlic cloves, minced
- 1/4 cup dried shrimp/prawns
- 1/4 cup fish sauce (nam pla)
- 1/4 cup sugar
- 2 tablespoons tamarind juice (ma-kaam piag)
- 1 tablespoon paprika
- 1/2 cup fried tofu
- 2 tablespoons dried unsalted turnip, cut into small pieces
- 1 egg, beaten
- 1/4 cup chives
- 1/4 cup ground roasted peanuts
- 1 cup bean sprouts
- 1/2 cup bean sprouts
- 1/2 cup chopped chives
- 1/4 small banana blossom, cut into strips
- 1/2 lime, cut into wedges
Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.
Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.
Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.