Pad Thai (Stir-fried Thai noodles)

 

                This dish is sevred everywhere in Thailand : in restaurants, in homes, and at all hours from the multitude of street stalls, particularly in Bangkok. Like most noodle dishes in Thailand, it is more likely to be eaten for lunch or a light meal than as part of a dinner. In keeping with their Chinese origins, noodles are the only Thai food that is eaten with chopsticks. Most Thai dishes today are eaten with a spoon and fork.

                To make s chili "flower", choose a smooth, well-shaped, small red chili. Using a very sharp knife or scissors, make two or three cuts fron the tip to the base of the chili. Then place the chili in iced water for about 30 minutes, or until the "petals" curl.

Serves 4

• 250 gr dried rice noodles (about ¼ in / 0.5 cm wide)
• 45 ml vegetable oil
• 2 garlic cloves, minced
• 8 shrimp (prawns), shelled and deveined
• 125 ml tofu, cut into ¼ in (0.5 cm) cubes
• 2 large eggs
• 10 small dried shrimp (prawns), very finely chopped
• 30 ml tamarind water (soak 15 ml tamarind pulp in 125 ml hot water for 15 minutes, then squeeze and strain the liquid)
• 45 ml fish sauce
• 30 ml palm sugar or brown sugar
• 10 ml sweet paprika
• 2 spring onions, cut into 2 in (5 cm) pieces
• 500 ml bean sprouts
• 125 ml roasted peanuts, chopped
• Spring onions, red chili "flower" and cilantro leaves, for garnish

1. Cover the dried noodles with warm water and soak for 45 minutes, or until softened ; drain and discard the water.
2. Heat the oil in a pan until hot, add the garlic and stir-fry for 20 seconds or until just golden ; add the fresh shrimp and stir-fry for 2 to 3 minutes or until pink.
3. Add the tofu and cook, stirring constantly, for about 3 minutes ; push the shrimp and tofu mixture to one side and add 1 egg, stirring constantly for about 1 minute ; pushthe egg to the side, add the second egg and repeat the process.
4. Add the noodles, chopped dried shrimp, tamarind water, fish sauce, palm sugar and paprika and stir-fry gently for about 2 minutes, until well-mixed and heated.
5. Add the spring onions and bean sprouts and stir-fry gently for 2 to 3 minutes.
6. Spoon mixture onto a serving platter and sprinkle with the peanuts.
7. Garnish with the spring onions, red chili "flower" and cilantro leaves.

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