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The Original Pad Thai Noodle With Prawns Recipe

Updated on October 22, 2010

Pad Thai or Thai-Style Stir-fried noodles with prawns

It is becoming very popular around the world, and can easily be made it at home if you have the right ingredients. Choose from prawns Pad Thai to chicken or vegetarian Pad Thai -they're all tasty,chewy-sticky fantastic! Great Pad Thai is dry and light dodied, with a fresh, complex, balanced flavor.

Pad Thai with prawns is my family's favorite dish. My father always took me and my two sisters to eat this dish when we were kids. Since my father passed away we have been very busy with our lives,so we did not have a chance to eat Pud Thai together. We missed this special comfort food from our childhood.

One day after learning from school, I decided to make Pad Thai for my family. It brought back found recollections for my youngest sister because she loved this dish and she felt that Pad Thai could bring our family to be together. My sister said " We did not have time together like this for such a long time" She wrote on her Facebook about how happy she was that we had time together (and she really enjoyed this Pad Thai recipe!). She said "it was the most delicious Pad Thai in the world"

After I finished reading her writing. I realized how hard I had been working and at the time thinking that my job is the the most important thing. But I realized that I did not spend as much time as I should with my family. Therefore, I decided to spend time with them on the weekends from that time onward.

I just want to say thank you to Pad Thai :)

Ingredients for Pad Thai sauce

2 Servings

60 grams  brown sugar

40 grams  fish sauce

45 grams  tamarind paste

11/2 tsp. Chili powder

Pad Thai sauce is very easy to make. The key to good Pad Thai sauce is tamarind. Tamarind is a kind of tropical fruit that comes in pods. The best way to buy tamarind is as a prepared paste (available by the jar or bottle at Asian or Indian food stores).


 

Ingredients for Pad Thai

30 grams ground roasted peanuts

20 grams dried shrimp

2 eggs.

30 grams chopped shallot

30 grams water

160 grams Bean sprouts

60 grams cooking oil (fry the prowns 30 grams)

80 grams hard tofu,cut into small pieces like in the picture

20 grams Chinese Chives,cut into short length like in the picture

30 grams chopped salted Chinese radish

130 grams Thai thin rice noodle,soaked for 15 minutes or unitl they are softened.

Click thumbnail to view full-size

250 grams prawns, peeled, deveined, tail intact or following the trail pictures.

 

 

Fresh Vegetables

 Bean sprouts

Chinese chives

Banana bud

Indian pennyworth

Wedges of lime

Click thumbnail to view full-size

Banana bud

You can follow the trial pictures, if you like.

Pad Thai Sauce

 Preparation :

  1. Add all the ingredients into a pot and stir well to dissolve (Note that you will need all the sugar to balance out the intense sourness of the tamarind.
  2. Bring to the boil over medium heat and cook until boiiling.
  3. Turn off the heat.

The sauce should taste tangy - a balance of sour, sweet, spicy, and salty. If it's still too sour for your taste, add a little more sugar.

Your pad thai sauce is now ready to be used, or store it in the refrigerator until you're ready to made pad thai noodles. The sauce will keep in a covered jar for several weeks.

Fried Prawns

  1. Place a wok of oil over medium heat. When the oil is hot, fry the prowns until done.
  2. Remove and drain.
  3. Pour the tamarind sauce over and set aside.

Fry tofu in 15 grams of oil over medium heat for about 2-3 minutes

 Add shallot and chopped salted Chinese radish and fry them until fragrant.

Add noodle and water, stir until tender.

Pour the tamarind sauce over and stir well.

Then push the mixture back to the side of the wok. Put 15 grams of oil into the wok, break the eggs in and stir until done.

Tip : A lot of oil is specified for this recipe, but do not add all at one time. Add a little at a time when the noodles are dry. It is not necessary to use up all the oil in the recipe.

Take the mixture on the top of the eggs.

Toss again with the noodles.

Add the bean sprouts and Chinese chives and dried shrimp. Stir until everything is done.

Transfer to a serving dish, arrange the prawns nicely and sprinkle roasted peanuts on the top (or set on the side). Serve with fresh vegetables.

You can add condiments such as; lime,sugar, fish sauce, chilli powder for your taste.

Tip : A lot of oil is specified for this recipe, but do not add all at one time. Add a little at a time when the noodles are dry. It is not necessary to use up all the oil in the recipe.


Comments

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    • Ladda Boonmee profile imageAUTHOR

      Ladda Boonmee 

      5 years ago from Vancouver

      Thank you! I am glad to know you like it. Enjoy :)

    • Anna Evanswood profile image

      Anna 

      5 years ago from Malaysia

      Thank you, I have searched high and low for a recipe like this one. I am going to make it this week!

    • Ladda Boonmee profile imageAUTHOR

      Ladda Boonmee 

      7 years ago from Vancouver

      Thank you very much for stopping by,Om :)I'm glad to know you like it. You will not be disappointed with this recipe! ^^

    • Om Paramapoonya profile image

      Om Paramapoonya 

      7 years ago

      Ladda, thank so much for this hub. It's hard to find good pad thai here in Sacramento. I usually use ready-made pad-thai sauce from an Asian store....not very authentic but good enough. This hub has inspired me to try making my own pad thai from scratch. I bet it will be super aa-roi!!! :)

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