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Street Food Pad Thai
Street Food Pad Thai is a traditional Thai recipe for a classic stir-fry dish of noodles, tofu, beansprouts, Chinese chives and dried prawns in a hot and spicy base that's served garnished with banana flower and peanuts prepared as the street vendors of Bangkok make it. The full recipe is presented here and I hope you enjoy this classic Thai version of: Street Food Pad Thai.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
2
Rating: 
Tags : Chilli RecipesSpice RecipesHerb RecipesVegetable RecipesBean RecipesThailand Recipes
I have the
modern version of pad thai elsewhere on this site. The recipe here is an older version, the type that is still made by street vendors in Bangkok even today.
Street Food Pad Thai a Classic Thai recipe for a stir-fry dish of noodles, tofu, beansprouts, Chinese chives and dried prawns in a hot and spicy base that's served garnished with banana flower and peanuts prepared as the street vendors of Bangkok make it.
Ingredients:
1/2 banana flower, quartered (rub the cut sides with lime juice to prevent browning)
200g bean sprouts
6 Chinese chives, sliced into 1cm lengths (reserve the bases for garnish)
60g dried prawns
1 egg
1 tbsp fish sauce (nam pla)
3 garlic cloves, chopped
1/2 tsp dried hot chillies, ground
freshly-ground white pepper, to taste
1 lime
2 tbsp toasted peanuts, crushed
2 tsp preserved turnip (hua chai po), chopped
1 shallot, chopped
2 tbsp sugar
2 tbsp tamarind paste
1/2 packet Thai rice noodles
3 tbsp vegetable oil
75g pressed tofu, julienned (ie cut into 3cm long matchsticks)
1 egg
Method:
Place the noodles in a large bowl, cover with plenty of warm water and set aside to soak for about 15 minutes, as you prepare the remaining ingredients (the noodles should be pliable but still firm, if they are mushy you have over-soaked).
Dry-fry the peanuts in a pan until lightly browned. Allow to cool then grind coarsely by pounding in a mortar.
Finely chop the garlic, shallot and preserved turnip.
Heat a wok over high heat. Once hot add the oil and stir in the chopped shallot and garlic. Stir-fry for 30 seconds then add the tofu and dried prawns. Cook for about 1 minute, or until the tofu begins to brown then add the drained noodles and the ground chillies. Stir to separate the noodle strands and cook until the noodles are soft and chewy (add water as needed).
When the noodles are ready, add the fish sauce, sugar and tamarind paste then season with white pepper and adjust the chilli levels. Stir to mix well and continue cooking until the noodles are cooked through but still chewy.
At this point, push the noodles to the side then crack the egg into the wok. Scramble the egg then stir into the noodles. Add half the bean sprouts and the Chinese chives at this point and stir to combine.
Mound the pad thai on a warmed serving dish and sprinkle over ground white pepper and the chopped peanuts. Garnish with the banana flower pieces along with the remaining Chinese chives and beansprouts. Arrange lime wedges around the sides of the dish.
Serve with the classic Thai condiments, palm sugar, nam pla prik, vinegar and dried and ground chillies.
