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Pad Thai

6 servings

Pad Thai Sauce

  • 105 gpalm sugar, chopped and tightly packed
  • 135 mlwater
  • 89 mlfish sauce
  • 135 to 175 mlThai cooking tamarind (tamarind paste)

Pad Thai

  • 345 gdried rice noodles, medium width
  • 89 mldried shrimp, medium size, roughly chopped
  • 9 clovesgarlic, chopped
  • 175 mlshallots, roughly chopped
  • 255 gpressed tofu, cut into small pieces
  • 135 mlsweet preserved radish, finely chopped
  • dried chili flakes, to taste
  • 135 mlvegetable oil
  • 30medium shrimp, peeled and deveined
  • 6eggs
  • 360 gbean sprouts, loosely packed, plus extra for serving
  • 210 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths
  • 175 mlroasted peanuts, roughly chopped
  • 3lime, cut into wedges
  1. Pad Thai Sauce Melt 105 g palm sugar, chopped and tightly packed in a small pot over medium heat, then keep stirring until it darkens a shade. 2 min to 4 min
  2. Immediately add 135 ml water, 89 ml fish sauce and 135 to 175 ml Thai cooking tamarind (tamarind paste). The caramel will seize into lumps; that is fine.
  3. Bring to a simmer, turn off the heat and leave it while you prep everything else, so the hardened sugar dissolves. Make sure it has fully melted before you cook. 10 min
  4. Pad Thai Soak 345 g dried rice noodles, medium width in room temperature water until soft and pliable but still firm at the centre, then drain. 1 h
  5. Snip the drained noodles once with scissors so they are half as long and easier to toss.
  6. In a bowl, combine 255 g pressed tofu, 9 cloves garlic, 175 ml shallots, 135 ml sweet preserved radish, 89 ml dried shrimp, medium size and dried chili flakes.
  7. Heat the wok over high heat with enough of 135 ml vegetable oil to coat the bottom. Sear 30 medium shrimps, peeled and deveined until just cooked, then take them out. 2 min to 3 min
  8. Turn the heat to medium, add a little more oil and tip in the tofu mixture. Sauté until the garlic starts to turn golden and the shallots wilt, adding oil if the wok looks dry. 2 min to 3 min
  9. Turn the heat to high, add the noodles and all of the the pad thai sauce and toss constantly until the sauce is absorbed. 2 min to 3 min
  10. Taste a noodle. If it is still hard at the centre, add a splash of water and keep tossing until tender, adding only a little at a time.
  11. Push the noodles to one side, add a little more oil to the empty space and crack in 6 eggs. Break the yolks, lay the noodles over the eggs and leave for about 30 s, then flip and toss to mix the egg through.
  12. Return the shrimp and their juices, add 360 g bean sprouts, loosely packed, 210 g garlic chives and half the 175 ml roasted peanuts. Turn off the heat and toss until well mixed.
  13. Serve right away topped with the rest of the peanuts and 3 limes, cut into wedges, with extra bean sprouts, chives and chili flakes on the side. Squeeze the lime over before eating.
  • Safety: Shellfish should reach 63 °C (145 °F) at the centre. (USDA FSIS)
  • Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)