We attended a dinner bbq party recently and met a Thai style cooking chef there. He was kind enough to give me a verbal run down on how he cooks Pad Thai. It seems easy enough, and given that I have tried it before, I thought I should give it another go. I felt that this version did not have enough gravy. It seems that each time I made pad thai, I will run out of something. The last time, it was fish sauce, this time, I realized I did not have brown sugar on hand! What a waste.. grrr.. I really have to be a more organize cook.
The chef also gave me a tip on presentation. He said that by adding a little cornflour/water mixture into the beaten egg, it provides a better “spring” to the omelette, allowing it to stretch and accommodate the noodles without breaking. I lined a bowl with the omelette and place some noodles in it. I fold the egg, pop a place on top of the bowl, flip it over and ta dah, a nicely omelette wrapped noodle dish. I scored it and sprinkle some peanuts in it.
The alternative method, is to make the omelette, roll it up and sliced it. I find this way much simpler but it was always interesting to try something new!
200 grams prawn meat
around 6-8 pieces of tamarind
500 ml of water
1/4 cup of brown sugar
pad thai noodles soaked in normal tap water till soft
Seasoning- mix together in a jar
1/4 cup of fish sauce
1/2 lemon juice
1 tsp of sugar
1 tablespoon of garlic
1./2 red onion
few bunches of spring onion sliced.
2 cups of bean sprouts
Cook sauce first. Simmer ingredients till it becomes thicker. Do a taste test. Adjust accordingly.
Fry garlic, onion and prawns. Remove prawns from pan. Fry noodles and veges. Add simmer sauce ladle by ladle till absorb. Continue to do so for around 10 mins or so. Add the fish sauce/lemon juice/sugar mixture. Do a taste test and adjust. Add the prawns back. Toss and serve quickly.
Omelette (For one-repeat if needed)
1/2 tsp of corn flour mix with a little water
beat eggs with corn flour mixture. Cook omelette on a oiled pan. Flip after around 3-4 mins.