Stir Fried Rice Noodle with prawn (Pad Thai Kung Sot)

Pad Thai (or Phad Thai, Thai: ผัดไทย, IPA: [pʰàt tʰāj], "Thai style frying") is a dish of stir-fried rice noodles with eggs, fish sauce (Thai น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments. In Thailand, it is also served with a piece of banana flower.

There have evolved two different styles of Pad Thai: the version most often found in the streets of Thailand, which is relatively dry and light; and the version that seems dominant in many restaurants in the West, which may be covered in a red oil and can be heavy tasting.

Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in America and Australia.

 

Preparation :

1. Fry garlic with 3 tablespoons cooking oil. Add rice noodle and a little water to soften noodle. Add fish sauce, sugar and tamarind juice to taste. Stir fry quickly to prevent noodle forming clumps. Set aside in wok or remove.
2. Use 3 tablespoons cooking oil to fry prawns, preserved white radish, bean curd and chilli flakes. Fold in noodles and stir fry. Set aside in wok.
3. Use 2 tablespoons cooking oil to fry beaten egg. Spread egg evenly over pan. Fold in noodle mixture. Add half of bean sprout and Chinese flat chives. Transfer to a serving dish.

Note : Add together 3 tablespoons fish sauce, 4 tablespoons sugar and 4 tablespoons tamarind juice. Heat and simmer until thicken. Sauce can be made in advance in large quantity by increasing ingredients portions. Keep in airtight container.

 

Source: Thai Kitchen

Video: http://www.youtube.com/watch?v=UyH4axkSTT0

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