Pad Thai – Monsoon Valley

• Ingredients
  200g dried rice noodles, soaked until soft
  2 eggs
  100g firm tofu, diced
  2 tablespoons pickled radish, chopped
  1 tablespoon dried shrimp
  2 tablespoons roasted peanuts, crushed
  Handful bean sprouts
  Handful Chinese chives, roughly chopped
  2 Thai shallots, finely sliced
  2 cooked prawns (optional)
  1 thumb lemongrass, finely sliced
  2 Thai bird’s eye chillies, lightly pierced
  1 lime, cut into wedges
  2–3 tablespoons vegetable oil
   
  The Sauce
  2 tablespoons tamarind paste
  1 tablespoon fish sauce
  1 tablespoon palm sugar
  2 tablespoons Shiraz wine

PREPARATION

1. Soak the rice noodles in warm water until softened but still slightly firm. Drain well and set aside.
2. Prepare the wok clock by arranging all ingredients within easy reach before cooking, as Pad Thai cooks very quickly.

COOKING

1. Heat a wok over very high heat until smoking. Add vegetable oil and swirl to coat.
2. Crack the eggs into the wok and scramble briefly.
3. Add tofu, pickled radish and dried shrimp. Toss quickly over high heat so the tofu begins to colour and the dried shrimp release their aroma.
4. Add sliced shallots, Chinese chives, lemongrass and the pierced chillies. Stir fry briefly to release the aromatics.
5. Add the soaked rice noodles to the wok and toss gently to separate.
6. Pour in the Pad Thai sauce and continue tossing so the noodles absorb the liquid and colour evenly.
7. Add a splash of Shiraz if the noodles feel dry, allowing the wine to reduce and intensify the flavour.
8. Add cooked prawns and bean sprouts and toss through for 30–60 seconds until everything is heated through.
9. Remove from the wok and garnish with crushed peanuts, lime wedges and extra herbs if desired.

School of Wok Tips

• Always prepare a wok clock before cooking Pad Thai as the dish cooks in under two minutes.
• Keep the wok extremely hot to achieve proper wok hei flavour.
• Add sauce only when the wok is very hot so it lifts flavour from the base of the wok.
• Pierce chillies instead of slicing if you want flavour without too much heat.

FAQs

What is Pad Thai?
Pad Thai is a classic Thai street food dish made with stir fried rice noodles, eggs, tofu or seafood, peanuts and a balanced sweet, sour and salty sauce.

Why add Shiraz wine to the sauce?
The Shiraz adds fruity depth and smokiness which pairs well with wok cooking and complements the tamarind and fish sauce.

Can I make this vegetarian?
Yes. Simply omit the dried shrimp and prawns and replace fish sauce with light soy sauce or a vegetarian fish sauce alternative.