Pad Thai Recipe from Chef Anchalee’s Kitchen

In my previous post I mentioned sharing the two recipes we learned in Four Season Hotel, Thai Cooking Class. Here we go!

Ingredients for Pad Thai Sauce
Makes 4 large servings

1/4 cup palm sugar
1/4 cup fish sauce
1 tablespoon concentrated tamarind
1/4 cup Sriracha sauce (We used shark brand, use less for a mild taste)

Method for Pad Thai Sauce

  1. Put concentrated tamarind into a measuring cup, and add enough water to make 1/4 cup, stir, this is your tamarind juice.
  2. In a small sauce pan, put palm sugar, fish suace, tamarind juice, and Sriracha sauce. Cook on low heat until the palm sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat and set aside. You can make this pad Thai sauce ahead and put it in a jar in the fridge up to a week.

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Ingredients for Pad Thai
Makes 2 servings

1 egg lightly beaten
3/4 cup (or more) fresh uncooked shrimp
1 tablespoon sliced shallot
1 tablespoon chopped salted radish
1/4 cup diced firm tofu
1 handful rice stick noodle
1/4 cup plus 2 tablespoon water
1 cup fresh chives, cut into one inch long pieces
1 tablespoon sugar
2 tablespoon chopped roasted peanut
vegetable oil for frying

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Method

  1.  Rinse the radish several times under cold water, gently squeezing the water off. Chop it and add a little bit of sugar to sweeten, mix well.
  2. Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use it.
  3. Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook quickly, into thin lines then turn the wok and add lines crossing the previous ones, remove the net and set aside in a bowl so it will take the shape of it.
  4. Add 2 tablespoons of oil in the same wok with shrimps and cook until done. Transfer to a bowl and set aside.
  5. Add 1 tablespoon of oil in wok. Add shallot, rasish and tofu, fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodle followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar, bean sprout, chive and cooked shrimps. Stir well for another 1-2 minutes until everything blends together. Turn heat off, transfer to serving plate with sliced fresh lime, roasted peanuts and more bean sprout on the side after using the net to hold your mix. You may add Thai chili powder, sugar and crushed peanuts at the table on the side.

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Now dazzle your friends with the fact that your pad Thai looks and states just as good as any restaurant. Enjoy!

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