Pad Thai...

This is the version my husband and I had at our friend's Elephant Thai Cafe:

Pad Thai- photo snapped with Pentax compact camera
It's original. It's authentic. It was so yummy that I told myself I have to recreate this at home- just so I can have a bigger portion at home without anyone looking at me and screaming "Look at that Ms. Piggy. This is her third servings" 

I don't normally cook or eat a same dish again consequtively. Pad Thai was so addictive and yummy that I have to cook this again the very next day. Good thing I have all the ingredients on hand.

Pad Thai is very similar to the Malaysian "char kuey teow" (fried flat noodles). The difference between this two is Pad Thai is more like a salad noodle. Its sweet in nature. The beansprout are raw. Peanuts are added towards the end before serving. Char kuey teow on other hand are all cooked.

After cooking Pad Thai myself, I find that its one of the easiest stir fry noodle I've ever made. Unlike char kuey teow, this dish do not require "wok hei" the char kuey teow needs. All you need for a good plate of Pad Thai is fresh ingredients.

Here is my version of Pad Thai:

My version. It's hard to capture a good picture in autumn despite having a white lighting in dining room :(

Unlike the cafe's version, I cooked my beansprout. I also omitted dried turnips and ground peanuts.

Recipe:
(perfect for 2 big eater)
125g rice noodle
3 clove garlic
2 or 3 shallot
Bean sprouts
3 spring onions
1 chicken breast marinated with salt and pepper (minced with blender)
4 raw jumbo prawns


Sauce
2 tbsp tamarind paste
2 tbsp Siricha Chilli Sauce
2 tbsp fish sauce
2 tbsp palm sugar/ brown sugar
Ground white pepper
Knorr Chicken Stock (can be omitted)
  1. Cook rice noodle according to package direction. Drain and set aside
  2. Stir fry garlic and shallot till they turn brown
  3. Add chicken. When chicken is almost cook, add in prawns. Give it a quick stir. Dish the prawns out once prawns change colour. You don't want to overcook your prawns.
  4. Add noodles and sauce. Again give it a quick stir.
  5. Make a well.  Crack the eggs and scramble it until it is almost all cooked. Mix the eggs with the rest of ingredients
  6. Finally, add in beansprouts and spring onions.
  7. Dish out. Serve with lime wedges and chilli flakes

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