Real Street Food-Style Pad Thai | Marion's Kitchen
Real Street Food-Style Pad Thai | Marion's Kitchen
Ingredients
Pad Thai
- 2 tbsp pork lard (or vegetable oil), plus a scant teaspoon extra
- 4 large prawns, deveined and peeled, tails intact
- 100g (3.5 oz) firm tofu, diced
- 2 eggs, lightly beaten
- ½ tbsp finely chopped Thai pickled radish
- 4 stems of Chinese chives (also known as garlic chives), trimmed and cut into 5cm (2 inch) batons, plus extra to serve
- a decent handful (or ⅓ cup) bean shoots, plus extra to serve
- 200g (7 oz) thin (no thicker than 3mm or ⅛ inch) dried rice stick noodles*
- roasted and chopped peanuts, to serve
- chilli powder, to serve
- lime wedges, to serve
Pad Thai sauce
- 50g (1.5 oz) pork lard (or vegetable oil)
- 3 small Asian shallots, finely chopped
- 15g (0.5 oz) Thai fine, small dried shrimp*
- 30g (1 oz) palm sugar, roughly chopped
- ½ cup tamarind concentrate or puree
- 2 tbsp fish sauce
- 20g (0.7 oz) white sugar
Instructions
- 1
Place the rice stick noodles in a shallow tray and cover with room-temperature water. Leave to soak for about 30 minutes. (Check notes below for must-read info about your noodles!)
30 min - 2
To make the pad Thai sauce, heat the lard in a small saucepan over medium-high heat. When melted, add the shallots and dried shrimp. Cook, stirring, for 3-4 minutes or until the shallots have softened but not browned. Add the remaining ingredients. Reduce the heat to medium and gently simmer for 3-4 minutes or until the sugar has dissolved and the sauce has thickened slightly.
7 min - 3
Place a wok or large frying pan over high heat. Add the pork lard and the prawns and stir-fry for 2-3 minutes or until almost cooked. Add the tofu and stir-fry for another 2 minutes until the tofu is golden. Move everything to the side of the wok or pan. Pour a scant teaspoon of the lard into the empty side of the wok. Then pour in the eggs. Let them settle and form a thin omelette, then flip and toss the egg through the rest of the ingredients.
5 min - 4
Add in the pickled radish and stir-fry for another 30 seconds. Next, add in half the garlic chives, the softened noodles and half the pad Thai sauce (keep the remainder in the fridge for up to 1 week and use for your next pad Thai dinner!). Add a splash of water (about 2 tablespoons) to the pan and use tongs or chopsticks to toss and stir-fry the noodles for 3-4 minutes or until they're tender and cooked through. Toss through the other half of the chives and the beanshoots, give everything a few more flips, then divide among serving plates. Sprinkle over the peanuts and serve with the chilli powder, lime, extra chives and bean shoots.
7 min

