Traditional Pad Thai Boran
An authentic, old-school version of the classic Thai stir-fry featuring a complex balance of sweet, sour, and salty flavors without the use of ketchup.
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Ingredients
- 150 grams Dried rice sticks (3mm width)
- 3 tablespoons Tamarind paste (concentrate)
- 3 tablespoons Palm sugar
- 3 tablespoons Fish sauce
- 1/2 cup Firm tofu, julienned
- 2 tablespoons Sweet radish, finely chopped
- 1 tablespoon Dried shrimp
- 8 pieces Fresh prawns, peeled and deveined
- 2 large Eggs
- 1 bunch Garlic chives, cut into 2-inch pieces
- 2 cups Bean sprouts
- 2 tablespoons Roasted peanuts, crushed
Instructions
- 1
Soak the dried rice noodles in room temperature water for 30-45 minutes until pliable but still firm (al dente).
- 2
Prepare the sauce by simmering tamarind paste, palm sugar, and fish sauce in a small pan until the sugar dissolves and the sauce thickens slightly.
- 3
Heat oil in a wok over high heat; sear the prawns until just cooked, then remove and set aside to prevent overcooking.
- 4
In the same wok, fry the tofu, sweet radish, and dried shrimp until the tofu is golden and fragrant.
- 5
Add the soaked noodles and half of the prepared sauce; stir-fry vigorously, adding a splash of water if the noodles are too dry, until they absorb the sauce.
- 6
Push the noodles to one side, crack the eggs into the empty space, scramble them slightly, and then fold the noodles back over the eggs.
- 7
Add the remaining sauce, cooked prawns, garlic chives, and half of the bean sprouts; toss quickly for 30 seconds over high heat.
- 8
Serve immediately topped with crushed peanuts, the remaining fresh bean sprouts, and a wedge of lime.
Nutrition per Serving
480
Calories
22g
Protein
65g
Carbs
16g
Fat
4g
Fiber
18g
Sugar
1150mg
Sodium
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