Recipe by: Eunie Tan
Source: Same-Same Thai Cookery School, Koh Phangan
- 2 cup rice noodles
- 4 Tbsp tamarind juice
(see note below)
- 4 tsp cane sugar
- 2 tsp fish sauce
- 2 tsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp veg oil
- 2 shallots, finely sliced
- 2 fresh garlic cloves, finely chopped
- 4 tsp pickled (or salted) turnip, finely chopped
- 1 block hard tofu, julienned and cut into 1 inch long matchsticks
- 1 chicken breast, sliced bite sized
- 2 eggs
- 1 – 2 cup Chicken stock
- Chinese chives or spring onion,
cut into 2 inch pieces
- 2 cup bean sprouts
- 1 fresh large chili
seeded and finely sliced
- Crushed peanuts, to garnish
- Ground White Pepper to garnish
Instructions for the Tamarind Juice
In a small bowl add 1 Tbsp tamarind paste to 2-3 Tbsp of hot water. Let it soak for 15 mins and strain in a fine sieve
- Soak the noodles in lukewarm water until they are be somewhat flexible and solid; but not completely expanded and soft (about 20 minutes). The soaked noodles are the trickiest part of this recipe. If in doubt, undersoak because you can add more water in the wok, but you cannot take it out.
- Mix tamarind juice, sugar, fish sauce, soy sauce and oyster sauce in a bowl and set aside.
- Heat wok on high heat until smoking and add 1 Tbsp oil in the pan and add shallots, garlic, pickled turnip, and tofu until they start to brown.
- Add chicken and stir fry until cooked.
- Add drained noodle and fry briefly, stirring quickly to keep things from sticking. Then add the sauce (from step 2).
- Push the noodles to the side and add egg and scramble in wok until just cooked. Fold the egg into the noodles. Noodles should be soft and chewy. Taste test a noodle. If the noodles are too dry and/or not cooked add some stock. Keep testing and adjusting until you get the right texture.
- Then add the spring onion/chives, bean sprouts and fresh red chili and stir fry.
- Garnish with ground pepper and crushed peanuts.
Download PDF here: Thai Style Fried Noodle (Pad Thai) Eunie Tan