Pom's Pad Thai

The Pad Thai Sauce

75g palm sugar

3 tablespoons tamarind paste

3 tablespoons fish sauce

The Stir Fry

200g rice noodles

150g raw prawns, peeled

100g firm tofu, diced

2 eggs

2 shallots, finely sliced

100g beansprouts

4 garlic chives, cut into 2.5cm lengths

2 tablespoons vegetable oil

To Serve

2 tablespoons roasted peanuts, crushed

1 teaspoon chilli flakes

1 lime, cut into wedges

PREPARATION

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COOKING

1. Place the palm sugar into a saucepan over high heat and cook until it melts and turns golden in colour.

2. Add the tamarind paste and fish sauce, then simmer for 2–3 minutes until smooth and glossy.

3. Remove the sauce from the heat and set aside to cool slightly.

4. Soak the rice noodles in cold water until softened, then drain thoroughly.

5. Cut the garlic chives into short lengths and dice the tofu into small bite-sized cubes. 

6. Heat a wok over high heat and add the vegetable oil.

7. Stir fry the shallots until fragrant and lightly golden, then add the tofu.

8. Add the prawns and cook for 2–3 minutes until pink and almost cooked through.

9. Push everything to one side of the wok, add the eggs and scramble lightly.

10. Add the noodles and Pad Thai sauce, tossing until the noodles are evenly coated and lightly caramelised.

11. Fold through the beansprouts and garlic chives, cooking briefly so they retain some crunch.

12. Serve topped with crushed peanuts, chilli flakes and a generous squeeze of lime juice.

School of Wok Tips

 The key to great Pad Thai is balancing the sweet, sour and salty flavours in the sauce.

 Soak rice noodles in cold water rather than boiling them to prevent overcooking.

 Add the vegetables at the end to keep them crisp and fresh.

 Serve with extra chilli, peanuts and lime so everyone can season to taste.

FAQs

Why make the sauce separately?

Making the sauce first allows the palm sugar to caramelise, creating deeper flavour and colour.

Can I use chicken instead of prawns?

Yes, chicken, tofu or a combination of proteins all work well.

What are garlic chives?

Garlic chives are flat-leafed chives with a mild garlic flavour, commonly used in authentic Pad Thai.