5 tablespoons oil
1 cake pressed bean curd,
diced 5 cloves garlic,
minced 5 shallot,
minced 1 tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and drained, lightly pounded or processed
1 tablespoon chopped pickled Chinese radish
10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well
1 tablespoon dried chili flakes or ground red pepper
2 cups bean sprouts, cleaned
1/4 cup garlic
chives or spring oinons, sliced into 1-in (2 cm) lengths
2 tablespoons crushed peanuts
5 oz (150 g) fresh prawns or shrimps, peeled and deveined, and grilled
3 tablespoons shaved palm sugar
3 tablespoons fish sauce
3 tablespoons tamarind pulp soaked in 1/2 cup water, then strained to remove seed and fibers
- Place all the Sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and set aside.
- Heat 3 tablespoons oil in a large pan and stir-fry bean curd till lightly brown, about 5 minutes. Drain and set aside.
- Stir-fry garlic and shallots over high for 2 minutes. Add dried shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add Sauce and dried chili flakes. Continue to stir-fry over medium heat.
- Push noodles to one side. Add 2 tablespoons oil, break the eggs into the pan and scramble till cooked, then mix eggs and noodles together.
- Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat.
- Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using. Pad Thai is normally garnished with a heaping portion of uncooked beansprouts on the side as well as a sprig of cilantro on top.
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks traditional Thai with her own twist. Sarin also loves being a wife and mother.