Foryoueats: Real Street Food-Style Pad Thai | Marion's Kitchen
This Real Street Food-Style Pad Thai recipe from Marion's Kitchen features prawns, tofu, and authentic Pad Thai sauce. Topped with roasted peanuts, bean sprouts, and a squeeze of lime, this noodle...
Ingredients
- 2 tbsp pork lard (or vegetable oil), plus a scant teaspoon extra
- 4 large prawns, deveined and peeled, tails intact
- 100g (3.5 oz) firm tofu, diced
- 2 eggs, lightly beaten
- ½ tbsp finely chopped Thai pickled radish
- 4 stems of Chinese chives (also known as garlic chives), trimmed and cut into 5cm (2 inch) batons, plus extra to serve
- a decent handful (or ⅓ cup) bean shoots, plus extra to serve
- 200g (7 oz) thin (no thicker than 3mm or ⅛ inch) dried rice stick noodles*
- roasted and chopped peanuts, to serve
- chilli powder, to serve
- lime wedges, to serve
- Pad Thai sauce:
- 50g (1.5 oz) pork lard (or vegetable oil)
- 3 small Asian shallots, finely chopped
- 15g (1/2 oz) Thai fine, small dried shrimp*
- 30g (1 oz) palm sugar, roughly chopped
- ½ cup tamarind concentrate or puree
- 2 tbsp fish sauce
- 20g (2/3 oz) white sugar
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