Pad Thai

rice noodles, soak till soft but don't leave it for too long 
shrimps, deshelled & deveined 
tofu, cut in cubes & fried 
egg, 1 per portion 
lime 
beansprouts 

Condiments (depending on portions. abt 1 tsp per portion) 
roasted & unsalted peanuts, grounded 
chives or green part of spring onions 
pickled turnip, diced 
dried shrimps, pound till fluffy 
chopped garlic 


Sauce (approx. 2 cups for 6-8 persons) quantity to be adjusted according to taste 
1/2 cup tamarind juice (her post describes how to get this from block of tamarind, this is essential for the taste of pad thai) 
1/2 cup fish sauce 
1/3 cup white/brown sugar 
chilli powder 


1. Before you start, make sure you have the sauce & the condiments ready 
2. Heat wok till smoky then add oil 
3. Add noodles & 1/4 cup of sauce 
(rice noodles are tricky. move them around all the time. add sauce/oil/water if it starts to stick. she advises to cook 1 portion at a time. I've done 2 & agree that if you add more, it may just become one lump). 
4. Once noodles are cooked, push to one side & crack egg 
5. Let egg set & then stir in the noodles 
6. Add prawns & condiments. Add additional sauce if noodles start to stick at any time. 
7. When shrimps are done, add chives & beansprouts. 

Serve with lime & additional condiments - chilli powder, peanuts, fish sauce & sugar for individual preference. 


by penguin