ID: 917c992d...
This is a classic Pad Thai recipe, hailed as the number one stir-fry noodle dish in Thailand. It features fresh, juicy prawns stir-fried with tofu, rice noodles, and crunchy vegetables in a sweet and savory sauce. Served with traditional garnishes, it's a delicious and authentic meal that's better and cheaper than any takeaway.
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Soak noodles and prepare all ingredients: crush peanuts, and chop tofu, onion, and spring onions. → In a hot wok, stir-fry tofu, red onion, and prawns until the prawns are cooked. → Add soaked noodles and season with fish sauce, sugar, and sweet radish. Stir-fry with a splash of water until noodles are soft. → Push noodles aside, scramble eggs in the wok, then mix everything together. → Toss in spring onions and beansprouts, serve immediately with lime, crushed peanuts, and chili powder on the side.
Soak noodles and prepare all ingredients: crush peanuts, and chop tofu, onion, and spring onions. → In a hot wok, stir-fry tofu, red onion, and prawns until the prawns are cooked. → Add soaked noodles and season with fish sauce, sugar, and sweet radish. Stir-fry with a splash of water until noodles are soft. → Push noodles aside, scramble eggs in the wok, then mix everything together. → Toss in spring onions and beansprouts, serve immediately with lime, crushed peanuts, and chili powder on the side.
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Soaking the noodles in warm water, not hot, prevents them from becoming mushy and ensures they cook evenly in the wok.
For extra flavor and a beautiful orange color, squeeze the tomalley from the prawn heads directly into the wok.
The amount of sugar can be adjusted based on personal preference. The presenter mentions that Pad Thai in Bangkok is typically quite sweet.
To maintain a nice crunch, add the beansprouts and spring onions at the very end and only cook them briefly.
Serve the garnishes like lime, chili powder, and crushed peanuts on the side so each person can season their dish to their own taste.
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