Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, authentic pad thai with king prawns. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This is an authentic recipe for Pad Thai from the Spice I Am cookbook, one of the most critically acclaimed Thai restaurants in Sydney. This is a very traditional recipe for those who like truly authentic Thai street food as the dried shrimp flavour is stronger than what you get in westernised Pad Thai recipes. Authentic Pad Thai with king prawns.
Authentic Pad Thai with king prawns is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Authentic Pad Thai with king prawns is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook authentic pad thai with king prawns using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Authentic Pad Thai with king prawns:
- Prepare 200 g rice noodles
- Take 2 tbsp cooking oil
- Make ready 1-2 eggs
- Get 1-2 cloves garlic
- Take 1 shallot, finely sliced
- Make ready Half pack of beans sprouts
- Make ready 200 g king prawns
- Get 3-4 spring onion or chinese chives, chopped about 4cm long
- Get 4-5 tbsp Crushed peanut (optition)
- Get 1 lime/lemon
- Prepare 1-2 tsp chilli flakes
- Take Padthai sauce
- Make ready 4 tbsp palm sugar or brown sugar
- Make ready 3 tbsp tamarind paste
- Get 2 tbsp fishsauce
- Get 1 tsp soysauce
- Get 1/2 cup water
Add the sweet-and-sour paste and stir well. Add the prawns, beansprouts, spring onions and half the peanuts. Toss well and cook for a few minutes. Heat a wok with half the oil.
Instructions to make Authentic Pad Thai with king prawns:
- Soak the noodles in a large bowl with hot water. Leave it for about 10 min so they start to soften.
- Mix the Padthai sauce base together in a small saucepan. Heat on medium heat until sugar dissolve and sauce become a little thicker. Add some water and let it simmer for a few minutes.
- On a big pan or wok, medium heat, add cooking oil in, garlic and finely sliced shallots, stir well
- Add your meat (in this recipe I use prawns) into the wok. Cook for 1 or 2 minute until the meat cooked through. Remove them to a plate. Leave it aside
- Add noodle into the same pan along with Padthai sauce, put 1-2 crushed peanut in, add some fish sauce or sugar or tamarind if needed and taste. Padthai should taste sweet, sour, salty and nutty. Stir well for about 10-15 min or until noodles cooked through.
- Move your noodles on one side of the wok, add 1 tbsp of cooking oil and add some eggs in. Leave eggs to cook through for a few minutes before mix through with the noodles.
- Add prawns (or hard tofu) back in the pan. Stir well, then add half of bean sprouts, spring onion or chinese chive and crushed peanut if you prefer.
- Serve this delicious Padthai noodles with a wedge of lime and chilli flakes. You can have bean sprouts on the side too for an extra crunch.
Push to the side and add the remaining oil. Pad Thai is a Thai stir-fried noodle dish with rice stick noodles, shrimp, chicken, fried tofu and eggs. It's topped with crushed peanuts and served with fresh chives, lime wedges, with condiments such as sugar, fish sauce and chili powder on the side. Make the most of prawns in our skinny pad Thai packed full of authentic Thai flavours but without the high calorie count, perfect for midweek meals. King prawn yaki soba We've used King prawns as a hero ingredient in our take on the classic Japanese recipe, yaki soba.
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