INGREDIENTS
3 tablespoons of vegetable oil
3 peeled shrimp, deveined and butterflied
½ cup of firm white tofu, diced
1 tablespoon of chopped shallots
1 tablespoon of chopped salted radish
100 grams of small rice noodles (soaked in water)
3 tablespoons of water
4 tablespoons of Pad Thai sauce
1 egg
1 tablespoon of dried shrimp
½ cup of bean sprouts
2 pieces of Chinese chives, cut into 2 cm pieces
1 tablespoon of crushed roasted peanuts
½ teaspoon of chili powder
Crushed roasted peanuts for garnish
Fresh vegetables including banana blossom, bean sprouts, Chinese chives, pennywort leaves, and lime wedges

PAD THAI sauce
1 cup of coconut sugar
½ cup of tamarind juice
4 tablespoons of fish sauce
6 tablespoons of water

METHOD

 

1. Make the Pad Thai sauce by simmering coconut sugar, tamarind juice, fish sauce, and water together in a pot over medium heat until thickened. Taste and adjust for a sweet, sour, and salty flavor. Turn off the heat and set aside.

 

 

 

 

2. Heat a pan over medium heat and add 2 tablespoons of oil. When hot, add the peeled shrimp and stir-fry until nearly cooked, then remove and set aside. Next, add the firm tofu to the same pan and fry until golden. Then, add the chopped shallots and salted radish, stirring until fragrant. Add the soaked rice noodles and water, and stir-fry until the noodles are soft. Add the Pad Thai sauce and toss to coat. Push the noodles to one side of the pan and add a little oil, then crack an egg into the pan. Once the egg starts to cook, stir the noodles over it. Add the dried shrimp, bean sprouts, Chinese chives, crushed peanuts, chili powder, and the reserved shrimp. Mix everything together and turn off the heat.

 

 

 

 

3. Serve on a plate, garnish with crushed roasted peanuts, and accompany with fresh vegetables and condiments.

 

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