Following is a classic recipe for Pad Thai.
Pad Thai
Ingredients
Serves 2
Pad Thai Noodles 250 gm
Shrimps 250 gm
Oil 4 tbsp
Water 2/3 cup
Plum sugar 3 tbsp
Tamarind paste 2 tbsp
Fish sauce 3 tbsp
Black pepper powder to taste
Firm tofu 80 gm
Shallot 1 -2 no
Garlic 3-4 cloves
Eggs 3 nos
Bean sprouts 1 cup
Peanuts, crushed 3 tbsp
Coriander leaves few sprigs
Method
Soak the Pad Thai noodles in warm water for 30 minutes, drain the water and keep in cold water.
Wash and devein the shrimps and set aside the shrimps and the shells.
Heat 1 tbsp oil in a wok till smoking point, add shrimp shells and heads and stir fry for 3-5 minutes, till they turn bright orange.
Add 2/3 cup water and bring to boil and press the shells to extract more flavour. Remove the shells and then the wok from heat.
Add sugar, tamarind paste, fish sauce and white pepper and salt to the above stock and mix well.
Heat 1 tbsp oil in a wok and sear the shrimp for 1 minute or until the shrimps turn opaque and their edges turn light golden brown.
Remove the shrimp from the wok and keep aside.
Heat 1 tbsp oil in wok; add sliced tofu to it and sear on both sides until lightly browned. Add thin slide shallots, garlic and eggs and stir fry over high heat.
Drain the noodles and stir fry for 30 seconds or until all the ingredients are combined.
Pour the prepared tamarind sauce in the noodles and toss to combine well.
Once all the ingredients are well combined, add the bean sprouts and continue to stir fry until the bean sprouts are just cooked.
Toss in the prepared shrimp and serve hot garnished with fresh chopped cilantro leaves and crushed peanuts.
* Chef Tarun Kapoor,
Culinary Mastermind, USA. He may be contacted at [email protected]
