Stir fried rice noodles- Thai style. I can give you a long introduction or definition of words and its origin. But i am not in a position to do that. You probably read and searched about this dish, so, this blog will focus more on why and how i came up with this version.
It is one of the most popular Thai dish in Thailand and all over the world, from the street vendors to a sit down restaurants. One chef i know from Bangkok described this dish as simple yet complicated, that is why there are only few Thai Chef that are recognised in Bangkok that makes this dish and made a name for themselves.
Back when i was in Thailand during my culinary venture, I had too many versions of pad thai from the streets of Bangkok to a sit down restaurants. I was searching for that flavour that will suit my palate, They were very delicious by the way! I even queue up to one of the most popular restaurant in Bangkok.If you are a foodie and been to Bangkok, Thailand, You know what i am talking about. I loved the idea of one of ingredient they use. I also attended a cooking academy in Bangkok and learnt Thai cooking and techniques on achieving that flavours and texture as much as possible, The chef taught me his version of pad thai and he also have a different sort of take on pad thai, He described it as the street version. Also attended pan- asian cooking classes here in the UK, i learnt a lot from them, although they have different versions, the dish is always tasty and delicious no doubt. Books is also great option to learn, and as reference for a recipe.
I can still remember the first time i made this dish, it was 9 years ago, it was because my husband always order it every time we go out for a thai dinner, so thought i will make it for him, and the feedback was, " Its OKAY!". not my preferred reaction, so i practised and searched ways to make it.
Over the years with all the references, I developed my own version, that i can be proud of and maybe controversial one, but happily claim and serve it to my family, especially my "husband", my friends love it too, In fact, few of my friends are happily pay me to cook it for them when they have parties.
I hope this version will excite your taste bud, and enjoy it as much as I enjoy them. Happy Cooking!
If you are asian, or someone who cooks a lot of asian food in your kitchen, you probably have majority of these ingredients in your cupboard, or it's time to have that trip to your local asian shop. Oriental shop in particular, or if you prefer shopping online that is also a great option as long as you know what you need to get.
Going to an asian shop can be intimidating especially when you look for something and they are labelled in different languages and sometimes names are different, if not sure to anything do not hesitate to ask the people in charge, they are happy to assist trust me. It happened to me several times.
What you need to get
Rice Noodles/ Rice Sticks- Majority of thai noodle company they call it rice sticks, other countries call it oriental style noodles, or flat rice noodles, they are the same. These noodles have different sizes as well, it starts with 1mm, 3mm, 5mm and 10mm. For Pad Thai, 3mm is perfect, thou other sizes works but not preferred ( see picture below).
Tamarind paste/ Tamarind sauce- There are two types you can get from an asian shop, Tamarind pulp or Tamarind concentrate ( see picture below). Tamarind Pulp it needs to be prepared before start cooking this dish. Tamarind sauce is ready to use. ( see tips on how to prepare tamarind pulp ).
Nam Prik Pao ( Roasted Thai Chilli Paste)- As i mentioned above this is my version of pad thai. Just trust the process it will surprise you, I Promise! It may contain dried shrimp if allergy can be omitted,
Palm Sugar- There are few types of palm sugar you can buy, can come in a tub, as disc, or blocks. I personally like the disc shape, easy to store. ( see photos below).
Fish Sauce- Different countries in Asia have their own fish sauce, i prefer the one from Thailand ( see photo below). if has allergy can be replace with soy sauce.
Oyster Sauce- I was told that some known chefs in Bangkok add oyster sauce in their seasoning wether its true or not its genius it made my version irresistibly delicious. Just trust the process!
Preserved turnip/ Preserved Radish - Thou i added this but can be omitted if not available, It's chewy, sweet and salty flavour and the texture that pad thai has. If not available can be omitted.
Dried Shrimp - skip if not available or allergy.
Chinese Chives- herb that has stronger garlicky flavour compared to common chives. although they say you can use them both the same way. But, i haven't tried it myself. If not available can be replaced with spring onions/ scallions, (if using spring onions/scallions thinly slice when serve as garnish).
Thai Chilli Flakes- This one is optional, but highly recommended if you like spicy, be mindful that thai chilli flakes is very spicy, so use cautiously. (see photo below)
Tofu - labelled as bean curd in some products, There are more than one type of tofu, can be block soft, medium, firm, extra firm, silken tofu and more. Firm tofu is what we need here, its best for stir fries can hold shape when stirring and retains texture.
Prawn infused oil- You can actually buy this but i make my own infused oil, this also not a typical ingredients for a pad thai. But trust me ,it's worth trying!. ( if allergy, omit of course, don't despair will show you other version of pad thai without shrimp later).
Pad Thai - My version
Full Ingredients: Serves 2
For Pad Thai :
125 g rice noodles
6 pcs large prawn/ Shrimps, deveined and de-shelled.( shells and heads will be used for Prawn infused oil)
80 g bean sprouts
2 sprigs Chinese chives, chopped
3 cloves garlic, minced
2 pcs Shallots, sliced
1 tbsp preserved turnip, finely chopped
1 tbsp unsalted roasted peanuts, crushed ( see tip)
1 tbsp dried shrimp, lightly pounded or roughly chopped
100 g firm tofu, cubed
2 eggs, lightly beaten
1 tsp thai chilli flakes
1/4 cup water/ stock
4 tbsp cooking oil (preferred vegetable oil )
Prawn infused oil: ( very important )
1/4 cup cooking oil
1/4 cup shallots, chopped
heads and shells from prawn
For Seasoning:
1 1/2 tbsp tamarind paste
1tbsp fish sauce
1tbsp palm sugar
1 tbsp oyster sauce
1tbsp thai chilli paste ( nam prik pao)
1/4 cup homemade prawn infused oil
Garnish:
Handful of bean sprouts
Small handful of Chinese chives
Fresh coriander leaves, roughly chopped
Handful of thinly sliced spring onions ( green part only )
Handful of crushed unsalted roasted peanuts
Method:
Preparation is the key to a successful stir fried dish, everything happens really fast, to avoid any mishaps, make sure everything is within reach and all ingredients are measured beforehand.
In a sauce pan, mix all seasoning except thai chilli paste and prawn infused oil. In a low heat, stir the mixture until sugar is fully melted. set aside. ( if making a batch of Pad thai sauce make sure the mixture is fully heated and cool down before placing in a clean air tight jar, and can be store in the fridge for up to 7 days),
Now, it's time to pay attention to our rice noodles. It can be tricky if not careful, If noodles too soft it will stick and hard to work on and you do not want a mushy noodles, trust me! Soak noodles with warm water for 15 minutes. Make sure to set an alarm and drain water after 15 minutes, and set aside.
Prepare the rest of the ingredients, wash vegetables, herbs. Chop shallots, garlic, preserved turnips and set aside.
Using the pestle and mortar, lightly pound to crush peanuts, set aside. Using the same pestle and mortar, lightly pound dried shrimp and set aside.
Prepare tofu, drain from packet, pat with kitchen towel, and chop. set aside. (if cooking larger portion, fry it ahead and set aside._)
Wash and pat dry prawns, if you have the one with shells, make sure to de-shell and devein prawns. ( if cooking larger portion pre- cook them and set aside )
For Prawn oil infused:
In a wok/pan, heat oil in medium to low heat, add in shallots, stir until soften.
Add prawn heads and shell, cook in for at least 15- 20 minutes or longer. Stir occasionally and press heads against the back of ladle / or wooden spoon to release flavour.
Strain the oil, while pressing as much oil out of the mixture, and set aside.
Now, You are ready to fire up that wok ( if using frying pan thats perfectly fine) and assemble the dish.
In a wok, heat the oil, add shallots and garlic. fry until fragrant.
Add tofu ( fry both sides until golden brown), add preserved turnip, and dried shrimp, and stir for a minute.
Add shrimp fry both sides for 1 minute, make sure to not over cook the prawns. Add nam prik pao and splash of water/ stock. Stir to mix for 10 second.
Add noodles, rest of the water/stock, and stir to mix or until noodles almost cooked.
Add seasoning mixture and prawn infused oil. Stir and mix well. Add beansprouts, Chinese chives and stir for 30-60 seconds making sure mixture is almost dry.
Push the mixture towards the front of the wok., add oil and spread towards the back of the walk, pour lightly beaten eggs and spread, cook for 30 second or until egg is almost cook, then stir everything to mix well.
Sprinkle roasted peanuts, thai chilli flakes ( add according to your taste) or add thai chilli flakes only when serving. Stir well.
Serve with garnishes available. Enjoy!
Tip:
To roast the peanuts (blanched peanuts) , spread evenly on a baking tray, and bake them for 8 minutes in 170 degrees Celsius, shake them half way through, check if golden brown, then remove and cool it down in a clean tea towel and set aside.
To prepare the tamarind pulp, break the block or cut a portion , add hot but not boiling water, leave it for at least 30 minutes. Break them apart, and press using a spoon. and mix it well with the liquid, strain and pressed it against the back of your spoon,. or if using cheese cloth squeeze it as much as you can to get the most of the mixture.