Saiphin Moore's Prawn Pad Thai
ID: 3714144b...
An authentic and beautifully balanced Pad Thai recipe by Chef Saiphin Moore, featuring a classic homemade sauce made with tamarind, palm sugar, and fish sauce, tossed with fresh prawns, fried tofu, and rice noodles.
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🍳 Cooking Flow
Prepare the Pad Thai sauce by simmering fried shallots, palm sugar, tamarind, fish sauce, and dark soy sauce. → Prep the ingredients: peel prawns, cut chives to 1-inch pieces, and chop fried tofu. → Scramble eggs in a wok with oil, add prawns, and cook them through over medium heat. → Add soaked rice noodles, turn up the heat, and mix in 5 tablespoons of the Pad Thai sauce. → Toss in turnip, tofu, chives, and bean sprouts for the final minute of stir-frying, then serve with garnishes.
Cooking Steps
Brief Cooking Order
Prepare the Pad Thai sauce by simmering fried shallots, palm sugar, tamarind, fish sauce, and dark soy sauce. → Prep the ingredients: peel prawns, cut chives to 1-inch pieces, and chop fried tofu. → Scramble eggs in a wok with oil, add prawns, and cook them through over medium heat. → Add soaked rice noodles, turn up the heat, and mix in 5 tablespoons of the Pad Thai sauce. → Toss in turnip, tofu, chives, and bean sprouts for the final minute of stir-frying, then serve with garnishes.
Introduction
An authentic and beautifully balanced Pad Thai recipe by Chef Saiphin Moore, featuring a classic homemade sauce made with tamarind, palm sugar, and fish sauce, tossed with fresh prawns, fried tofu, and rice noodles.
Step 1
Finely chop the shallot on a cutting board.
Step 2
Heat a wok over medium heat, add 1 tbsp of cooking oil, and fry the chopped shallots for about 1-2 minutes until golden brown.
Step 3
Add 2 tbsp of palm sugar to the wok and stir with the shallots until melted.
Step 4
Stir in 3 tbsp of tamarind paste and mix thoroughly.
Step 5
Add 4 tbsp of fish sauce to the sauce mixture.
Ingredients List
Important Notes
Pad Thai sauce can be made in large batches and stored in the fridge for up to a couple of weeks.
Pad Thai sauce must have a balance of sweet and sour flavors. Adjust palm sugar or tamarind paste to suit your preference.
Always cook the prawns and eggs first before adding the noodles to prevent the noodles from becoming mushy and overcooked.
Add the green vegetables (Chinese chives and bean sprouts) at the very last minute of stir-frying to maintain their fresh, crunchy texture.
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