- 200 g Tamarin
- 300 g palm sugar (cane sugar can be used as an alternative)
- 100 g fish sauce
- 1 onion
- 3 garlic cloves
- Blend onion and garlic into a paste.
Heat up all ingredients in a wok at a gentle heat until the palm sugar has melted.
It is a good idea to make a large portion as it can be kept refrigerated for a long time. Next time, there will thus be pad Thai in no time.
- 150 g soaked Pad Thai noodles
- 1 garlic clove
- 100 g tofu (firm/coarse tofu) in cubes (about 1x1 cm)
- 50 raw prawns
- 1 egg
- 50 g bean sprouts
- 15 g peanuts
- 10 g dried prawn
- Vegetable oil for frying (with the exception of olive oil)
- 1 lime
- 1 bunch Chinese chives, spring onions or chives
- Chilli flakes
Fry the garlic and tofu in 4 tbsp oil at medium heat until golden and crisp. Next fry the prawns (raw as well as dried), next the egg and then the noodles – at high heat.
Finally, add the sauce (about 1 dl) and everything is fried at a VERY high heat. It is important to avoid boiling! All this should not take much more than 5 minutes, and thus it important that every ingredient is ready when the frying process is commenced.
Turn off the heat and add bean sprouts and chopped Chinese chives. Serve with chopped peanuts, lime wedges and chilli flakes. Perhaps also a little cane sugar and fish sauce on the side – as is the custom in Thailand.
DEEP-FRYING IN A WOK: If you do not have a deep frier, a wok with oil is the ultimate means for deep-frying. Why? Because a wok is thinner and, thus, it is easier to maintain a (high) temperature, allowing you to fry rather than end up boiling your subject in the oil. A wok is deep, and bowel shaped. For this reason, you will use less oil. Always use vegetable oil for frying (with the exception of olive oil).