Pad thai

Created by Jay Phao-Chinda
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Rating:

  • Cuisine: Thai

Ingredients

Sauce
100g tamarind in block form
300ml warm water
200g palm sugar
50g caster sugar
150ml Thai seasoning sauce

Other ingredients
Large green prawns, heads and shells removed (allow 2-3 per person)
10g dried shrimp
¼ red onion, sliced
40g hard tofu, sliced
40g preserved turnip
2 eggs
200g rice noodles, soaked in warm water for 30 minutes
Garlic chives
Bean sprouts
Fried shallots
Roasted peanuts, chopped
Dried chilli
Lime wedges

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Preparation

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 colour. 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 chilli.

Pile into a serving bowl and garnish with more fried shallots, bean sprouts, a wedge of lime, garlic chives and crushed peanuts.



Note:
The amount of sauce added to the Pad Thai can be adjusted according to how strong a flavour 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.

Thai Restaurants

Displaying 10 of 307 Thai Restaurants.

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1. Asian Gateway Nightcliff
2. Ayutthaya Belconnen
3. Dickson Asian Noodle House Dickson
4. Lemon Grass Thai Canberra City
5. Sukothai Yarralumla
6. Thai Amarin Kingston
7. Thai Garden Dickson
8. Three Mothers Thai Canberra City
9. Hanuman Darwin
10. Rendezvous Cafe Darwin

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Comments (9)

Previous Page 1 | 2 | Next
17 Jul 2009 05:43 AEST
Gina
California, U.S.A
Wow
I made this last night, and it was a hit!!! so good!! Next time i would probably not put the egg in, and add shreded carrots and cilantro.
Agree (1 people agree)
Disagree (4 people disagree)
11 Jul 2009 10:28 AEST
Kathryn Bird
Alexandria
Scratch That
I noticed there was a brief cut away to the thai sauce in the video, so I will go in quest of the 'Golden Mountain' sauce this afternoon and have a new recipe to try tonight
Agree (6 people agree)
Disagree (1 people disagree)
11 Jul 2009 10:18 AEST
Kathryn Bird
Alexandria
KB
Looking forward to making this based on the comments but can someone please clarify.... what is the Thai Seasoning sauce that is to be added to the sauce in this recipe? And how would one find it? Thanks
Agree (20 people agree)
Disagree (3 people disagree)
12 Jun 2009 04:07 AEST
Zombie-Killa
Zombie's Restaurant @ your local cemetery
Right on the Money!
Followed the instructions down to the absolute gram and the taste was right on the money! Only thing I might tweak is the soaking of the noodles?.make sure you don?t soak them for too long as they get too soft and will break into small bits when you try to fry them. Thank you for Jay and SBS for sharing this. The Alpha Bunyip was very happy with it!!
Agree (3 people agree)
Disagree (1 people disagree)
07 May 2009 12:43 AEST
Lesley C
Sunshine Coast QLD
yummy
Spot on. This one's a keeper. Next time i am going to add some chicken thigh cubes as i am not fussed on prawns so much.
Agree (2 people agree)
Disagree (3 people disagree)
08 Mar 2009 06:06 AEST
Sirina
Bangkok
Excellent!
I followed the recipe for the sauce exactly and this sauce mix is definitely a keeper. I'm Thai, living in Bangkok where pad thai can be found anywhere from roadside stalls to 5-star hotels. I'd say this is one of the tastiest I've tried. My family also likes it. Thank you, Jay, for sharing your mother's recipe.
Agree (2 people agree)
Disagree (1 people disagree)
21 Feb 2009 05:14 AEST
JC
Brisbane
Sorry, it was great!
I sincerely apologise for my earlier comment. It turns out that I did not follow the method correctly in terms of the heaviness of the sauce. I incorporated the sauce with the noodles by just pouring it over the mix rather than spooning it in. I guess all 13 year olds make this type of mistake! I tried the dish again (as all avid foodies would do), and it catered for my family's gastronomical requirements very well. It was a genuine thai dish which was a textural delight with exquisite flavours
Agree (4 people agree)
Disagree (9 people disagree)
07 Feb 2009 09:12 AEST
JC
Brisbane
Okay
It was certainly genuine as far as the method goes, but I found the recipe TOO sweet, and lso a little bit heavy on the sauce. It was okay, but it was far too sweet for me.
Agree (3 people agree)
Disagree (14 people disagree)
   

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