Pad Thai Kung Sod (Thai Fried Noodles with Prawns)
Pad Thai Kung Sod (Thai Fried Noodles with Prawns)
Serves 5
   1 tbsp finely chopped shallot
   1 tbsp chopped garlic
   8 tbsp vegetable oil
   3 tbsp fish sauce
   4 tbsp sugar
   2 tbsp dried shrimp
   1 tbsp white pepper
   300g thin noodles
   1 piece firm tofu, thinly sliced
   3 eggs
   ½ kg bean sprouts
   50g salted turnip, finely chopped
   2 limes, halved
   150g chives, in 1 inch lengths
   1 tsp red pepper flakes
   5 black tiger prawns

Heat 3 tbsp of vegetable oil in a pan and fry the garlic and shallot, then add the noodles and sprinkle with water until the noodles turn soft.
   Add the fish sauce and sugar, stir quickly. Do not let the noodles stick together. Leave noodles at the side of the pan.
   Heat another 3 tbsp oil and add the salted turnip, tofu, fresh black tiger prawns and dried shrimps. Stir and mix together with the noodles and leave at the side of the pan.
   Heat the remaining 2 tbsp oil, crack the eggs into the pan and spread thinly. Mix in the prepared noodles, add chives and bean sprouts.
   Transfer to a serving dish and sprinkle with roasted peanuts, white pepper, and garnish with the uncooked chives and bean sprouts.
   Tips: Soak the noodles for 2 to 3 minutes before cooking to soften. Gradually add the cooking oil. Constantly check the noodles. If they are still dry and hard, sprinkle with water or add more oil. For more flavour, add red chilli flakes and lime juice. Eat with the raw bean sprouts and chives.
Letter to Editor
print
pdf
Email a friend







Back