The name Pad Thai Goong Sod can be translated to stir-fried Thai noodles with fresh shrimp. Pad Thai is one of the most popular street food dishes in Thailand, and it has gained popularity all around the world. It is a perfect representation of the Thai cuisine, which is known for its distinctive flavors and vibrant colors. Recipe from Celebrity Chef McDang
Pad Thai Goong Sod Recipe by Chef McDang
Ingredients
For Pad Thai
For Pad Thai Sauce
Instructions
Make Pad Thai
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Heat 2 Tbsp of the oil in a wok over a medium heat. Stir-fry the garlic until it becomes aromatic. Prawns should be added and stir-fried until pink but not cooked. Take out of the pan right away, then reserve.
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Add a bit extra oil to the same skillet before adding the dried shrimp and white bean curd. Until the bean curd turns brown, stir-fry.
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Noodles are added, then stir-fried to soften. A bit at a time, add Pad Thai sauce. Stir-fry to immediately combine. The sauce's tastes will permeate the noodles as they continue to soften. Taste.
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Add a little extra sauce if the tastes aren't strong enough, and let it soak into the noodles. Add more dried shrimp as well as the pickled Chinese turnip. Stir-fry these items to combine them.
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Noodles should be moved to one side of the wok. To the bottom of the wok, add the cooked shrimp and a little oil. Increase the heat, then crack the eggs into the pan's bottom.
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Noodles are used to cover the eggs. Allow the eggs to cook on a little lower heat.
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To distribute the eggs, combine all of the noodles. Add the chopped Chinese chives, peanuts, and bean sprouts.
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Serve the Pad Thai topped with a lime wedge, Chinese chives, fresh bean sprouts, and banana blossoms. Add a few more peanuts to the edge of the plate if you like them.
Make sauce
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In a food processor, combine all the ingredients and pulse until completely smooth.
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After adding the liquid to the saucepan, stirring it thoroughly, bring it to a boil.
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To let the sauce to evaporate and thicken, lower the heat and simmer. Allow the liquid to cool when it has virtually decreased to half and has developed a sweet, sour, and faintly salty flavor. Transfer the chilled mixture to an airtight container and store in the fridge until you're ready to use it to make pad Thai.
Note: There will be 12 to 15 serving portions of sauce.
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