Recipe: Pad Thai

• By
• Caren McSherry

Image by Flickr/Dan Zen
While this version of Pad Thai calls for tofu, you can also make it with chicken or shrimp

This Pad Thai recipe comes from Maenam's chef Angus An’s own version of the classic Thai noodle dish


Ingredients

Tamarind Syrup:


• 2 Tbsp. tamarind water

• 2 Tbsp. white sugar

• 3 pandanus leaves (check Asian grocery stores)

• 1 Tbsp. fish sauce

• 1 Tbsp. dark soy sauce



Noodles:

• 1 tofu square, cut into 1-inch by ¼-inch sticks

• 1 Tbsp. canola oil

• 2 shallots, sliced

• 1 egg

• 2 handfuls rice noodles (I use fresh, but if using
 dry noodles, first soak in cold water for 2 hours)

• 1 Tbsp. dried shrimp

• 1 Tbsp. salted radish

• Pinch roasted chili powder

• 1 Tbsp. crushed roasted peanuts

• 1 handful bean sprouts

• 3 Tbsp. sliced Chinese chives (1-inch lengths)

• 1 lime wedge



Instructions

To make syrup:

1. Heat tamarind water, sugar and pandanus leaves in a stainless-steel pan and season with the fish sauce and dark soy.
2. Cook until sugar is dissolved.
3. Remove from heat.

To make noodles:

1. Deep-fry tofu sticks until golden. Set aside.
2. Heat oil in a wok and fry shallots until they just begin to colour.
3. Crack an egg into the wok and stir.
4. When the egg is set, add the noodles, radish, dried shrimp and fried tofu and stir-fry for about a minute.
5. Next add the tamarind syrup. The heat should be high enough to caramelize the syrup and the noodles should have a nice golden colour.
6. Add the chili powder and peanuts.
7. Ensure the noodles are well seasoned, cooked and slightly chewy.
8. Add the bean sprouts and chives and stir through, just to wilt them slightly.
9. Serve topped with additional bean sprouts and chives with a lime wedge and roasted chili powder on the side.

Serves 2.

Recipe courtesy Caren McSherry from the Gourmet Warehouse
.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.