A good pad thai for me should have so much chives in that it gives you the ultimate chives breath. In Thailand, pad thai is typically served with fresh chives on the side as well as stir-fried with the noodles – yum!
What you need
- 100 g Dried rice noodles
- 8-10 Prawns, peeled & de-veined
- 2 Eggs
- 4 Tbsp Sweet preserved radish, minced (ไชโป๊)
- 4 Tbsp Peanuts, roasted & crushed
- 2 cups Beansprouts
- 1 1/2 cups Chives, cut to 1.5 inch length
For Pad Thai sauce
- 3 Tbsp Tamarind concentrate
- 3 Tbsp Palm sugar
- 1 Tbsp Vinegar
- 1/2 tsp Salt
- 1-2 tsp Chilli powder
How to put this together
- In a small pot on medium flame, add tamarind concentrate + palm sugar + vinegar + salt. Stir until the sugar melts. Add chilli powder. This can be made in advance, and kept in the fridge.
- Soak dried rice noodles in water for 15-30 mins
- Heat 1 Tbsp oil in a pan. Add prawns. Fry briefly, and transfer to a plate. Do NOT overcook the prawns!
- Add 1 Tbsp oil to the same pan. Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still very runny. Transfer to a plate.
- Add 1 Tbsp oil to the same pan. Add radish. Fry until fragrant.
- Add drained noodles + a few splashes of water. Stir gently until the noodles are soft, but still firm.
- Add pad thai sauce. Mix well.
- Add prawns + eggs. Mix well.
- Add beansprouts + chives. Mix well.
- Add 2 Tbsp crushed peanuts. Mix well.
- Serve immediately, with 1 Tbsp of crushed peanuts on each plate, and some chili powder.