To prepare this recipe, let the rice noodles soak for a few minutes. Meanwhile, we chop the shallots, the green part of the chives and remove the ends or roots of the bean sprouts. Sauté all these ingredients in a pan for two or three minutes over high heat.
We peel the prawns, reserving the heads and brown them until they have a nice orange color and we reserve them. We press the heads to remove their coral and mix it with the sautéed vegetables. Add a glass of water and the rice noodles, letting them cook. To do this we can tilt the pan so that the water remains in the area of the noodles.
As for the Pad Thai sauce, we can make it homemade as I will now indicate or we can use the commercial sauces that you will find without difficulty in supermarkets along with oyster sauce, Hoisin sauce and the like. If we want to prepare it ourselves, we will mix 2 tablespoons of Thai fish sauce, 1 teaspoon of chili powder, 2 tablespoons of brown sugar or palm sugar and a tablespoon and a half of tamarind paste. These ingredients I bought from an Asian store.
Once the ingredients of the Pad Thai sauce have been mixed or if you have chosen to use commercial sauce, we add two or three tablespoons of said sauce to the pan where the noodles are cooked and we let the whole taste for two minutes. We finished by cooking an egg inside and mixing it with the noodles and vegetables, reintegrating the prawns and decorating with toasted and ground peanuts and some strips of chives. We serve with a lime cut into quarters so that whoever wants to dress their plate.
With what to accompany the Pad Thai
Is Pad Thai recipe or stir-fry noodles with vegetables and Thai-style prawns It is a very complete dish as it contains carbohydrates, vegetables and protein. It’s best to round it off with a light dessert like our original avocado and dark chocolate truffles.