So today, I would like to introduce you to an interesting recipe for Pad Thai. Now there are a few ways to do this, and everyone seems to have their own style, but this is a rather posh recipe compared to your average Pad Thai. ENJOY! If you make it, let me know how you go. [disclaimer: this is not my recipe and I do not claim any ownership over it at all, it appeared on Food Safari (SBS television)]
INGREDIENTS
Sauce
100g tamarind in block form
300ml warm water
200g palm sugar
50g caster sugar
150ml Thai seasoning sauce
Other ingredients
Large green prawns, heads and shells removed (allow 2-3 per person)
10g dried shrimp
¼ red onion, sliced
40g hard tofu, sliced
40g preserved turnip
2 eggs
200g rice noodles, soaked in warm water for 30 minutes
Garlic chives
Bean sprouts
Fried shallots
Roasted peanuts, chopped
Dried chilli
Lime wedges
DIRECTIONS
1. Soak the tamarind in warm water, kneading with your fingers to separate the pulp from the seeds. Squeeze out liquid, strain and pour into a frying pan or wok. Add palm sugar, caster sugar and seasoning sauce. Bring to the boil and boil until it has reduced and is syrupy.
2. Fry prawns until they curl and change colour. Add dried shrimp, red onion, tofu and preserved turnip. Push contents of pan to one side and add egg, breaking up just a little as it cooks.
3. Add drained noodles, 2 tablespoon of water, the tamarind sauce, garlic chives and a few bean sprouts, fried shallots, chopped peanuts and chilli.
4. Pile into a serving bowl and garnish with more fried shallots, bean sprouts, a wedge of lime, garlic chives and crushed peanuts.
Note: The amount of sauce added to the Pad Thai can be adjusted according to how strong a flavour you like. Usually this quantity of sauce is fine for 4 people. Any unused sauce can be kept in a clean jar in the refrigerator.
Make sure you squeeze the lime over it at the end to your taste, it makes all the difference guys...delicious!
5 comments:
Looks yummy..jetsam..have to cook for me some time. ;)
If you are who I think you are, I will be soon enough :D
I think it's unrealistic to expect average people to have those ingredients in their larder, and unrealistic of you to promote such expensive and wasteful usage of ingredients such that an average family could not afford...having said that, I look forward to eating the spoils sometime in October :()
Hmm, you have a point anonymous, but I did say it was rather posh :D
Most of the ingredients can be found at your local asian grocer for much cheaper than at the supermarket, and you can always exchange frozen prawns for fresh (though not as tasty). You'd be surprised I think. The beauty of Thai dishes is the rich and varied ingredients, and the relatively short cooking time. This means lots of prep and a bit of pro frying, then you're done!
On another note, recipes that are quick and easy and have few or common ingredients are great, but to bring out your inner cooking genius it is good to experiment and try new recipes and techniques. It wouls be easy enough to pop a casserole in the oven, and many people wouldn't go further than that, but that smacks of cooking out of necessity rather than enjoyment.
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