Finally found tamarind sauce in the supermarket and i was dying to try cooking Pad Thai the more authentic way. The depth of flavour and tangy taste from the tamarind sauce is just irreplaceable. The toppings cannot be omitted as well as each component perfects the dish. I adjusted some stuff from the previous recipe and i am very happy with it! This time, i have a skillet which is great for making this as i can cook the eggs along with the other ingredients together, like how it is supposed to be!
- Prawns or diced chicken (enough to serve 2)
- 2 eggs
- 200g flat rice noodles, soaked in boiling water for 2 minutes
- 5 cloves garlic, chopped
- 5 shallots, sliced
- 1/8 cup water
- 3-4 tbsp fish sauce
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 2 tbsp of tamarind sauce mixed with 1tbsp water
- 1 heaped tbsp chai po (preserved radish)
- 3 stalk spring onions
- 2 handful of beansprouts
- Toppings: Crushed peanuts, coriander, chilli powder, caster sugar
- If using prawns, remove shells off the head of the prawns but leaving the flesh inside the heads. Fry prawns with some oil until just cooked. Dish up and set aside.
- Using the same pan you have fried the prawns in, heat up some oil. Do not clean the wok as we want the juices from the prawns.
- Saute garlic and shallots over high heat until fragrant. If you are making chicken, add in chicken and lightly brown.
- Push all ingredients to the side of the skillet, pour in beaten egg. Flip and fry when egg is cooked. Mix all ingredients together.
- Add in rice noodles and bean sprouts and toss briefly. Add in 1/4 cup of water.
- Add in tamarind sauce and preserved radish (chai po).
- Pour in fish, soy sauce. Add in sugar. You may add more sugar if you prefer a sweeter dish.
- When noodles are cooked, add in spring onions. Fry briefly.
- Add in eggs and prawns (if you are making prawn version). Toss until combined.
- Top with chilli powder, sugar, peanuts and coriander to serve.
- Mix thoroughly before eating.