Traditional Pad Thai Boran
An authentic, old-school version of Pad Thai featuring a complex balance of palm sugar, tamarind, and salted radish without the use of ketchup.
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Ingredients
- 150 grams Dry rice sticks (3mm width), soaked in room temp water for 1 hour
- 8 pieces Fresh shrimp, peeled and deveined
- 1/2 cup Hard tofu, cut into small batons
- 2 tablespoons Sweetened salted radish, finely chopped
- 3 tablespoons Tamarind paste (concentrate)
- 3 tablespoons Palm sugar, chopped
- 2 tablespoons Fish sauce
- 1 tablespoon Dried shrimp, rinsed
- 2 large Eggs
- 1 cup Garlic chives, cut into 2-inch pieces
- 2 cups Bean sprouts
- 2 tablespoons Roasted peanuts, crushed
Instructions
- 1
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.
- 2
Heat oil in a wok over high heat and sear the shrimp until just cooked; remove and set aside to prevent overcooking.
- 3
In the same wok, fry the tofu until golden, then add the salted radish and dried shrimp, stirring for 1 minute.
- 4
Add the soaked rice noodles to the wok along with the prepared sauce; toss constantly until the noodles absorb the liquid and become soft.
- 5
Push the noodles to one side of the wok, crack the eggs into the empty space, scramble them lightly, and then fold the noodles back over the eggs.
- 6
Return the cooked shrimp to the wok and add the bean sprouts and garlic chives.
- 7
Quickly toss everything together for 30 seconds until the sprouts are slightly wilted but still crunchy.
- 8
Serve immediately with crushed peanuts, a wedge of lime, and extra fresh chives on the side.
Nutrition per Serving
485
Calories
22g
Protein
65g
Carbs
18g
Fat
4g
Fiber
15g
Sugar
980mg
Sodium
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