Pad Thai Goong Sod Recipe by Chef McDang
- 60 milliliters vegetable oil
- 3 cloves garlic (minced)
- 250 grams prawns (peeled and cleaned)
- 150 grams white bean curd (diced small)
- 80 grams daikon (finely chopped)
- 30 grams dried shrimp
- 300 grams rice noodles (dry Thai rice stick noodles (Chantaburi) preferred, soaked in cold water until strands are white, drained)
- 230 milliliters Pad Thai sauce (recipe below)
- 2 eggs
- 150 grams bean sprouts
- 70 grams chives (cut into 1 ½ inch lengths)
- 50 grams toasted peanuts (unsalted, toasted peanuts, chopped)
- 1 chili powder (for garnish, as required)
- 1 lime (cut to 4 lime wedges for garnish)
- 300 grams pickled garlic
- 100 grams garlic (fresh garlic, peeled and chopped)
- 170 grams chili peppers (fresh Thai chile peppers)
- 3 cups chili sauce
- 1 cup pickled garlic juice
- 1 kilogram palm sugar
- 375 milliliters vinegar (distilled vinegar)
- 3 cups tamarind juice
- 3 teaspoons salt
- 1/2 cup fish sauce
- 3 liters water
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.
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.
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.
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.
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.
Noodles are used to cover the eggs. Allow the eggs to cook on a little lower heat.
To distribute the eggs, combine all of the noodles. Add the chopped Chinese chives, peanuts, and bean sprouts.
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.
In a food processor, combine all the ingredients and pulse until completely smooth.
After adding the liquid to the saucepan, stirring it thoroughly, bring it to a boil.
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.