Pad Thai with River Prawns (ผัดไทยกุ้งแม่น้ำ)

1.Pad Thai Sauce Preparation : In a saucepan, mix tamarind paste, sugar, fish sauce, and water. Heat and stir until the sugar dissolves.

2.Once it starts boiling, remove from heat and let cool. Can be stored in the refrigerator for up to 10 days.

3.Ingredient Preparation : Prepare the prawns: Trim the legs and antennae, cut in half, remove the stomach, and separate the prawn head fat.

4.Fry the toppings: Heat oil and fry the river prawns until fully cooked. Follow with dried shrimp and tofu. Set aside.

5.Pad Thai with Egg : Heat oil and sauté shallots and preserved radish until fragrant. Add prawn head fat and noodles, tossing to coat evenly.

6.Add a bit of water to soften the noodles, followed by Pad Thai sauce and chili powder, stirring to coat the noodles.

7.Push the noodles to the side of the pan, crack an egg in the center, and lightly scramble until 80% cooked before folding the noodles over the egg.

8.Add tofu, dried shrimp, Chinese chives, bean sprouts, and crushed peanuts. Stir quickly and serve.

9.Pad Thai with Egg Topping : Heat oil and sauté shallots and preserved radish until fragrant. Add prawn head fat and noodles, tossing to coat evenly.

10.Add a bit of water to soften the noodles, followed by Pad Thai sauce and chili powder, stirring to coat the noodles.

11.Add tofu, dried shrimp, Chinese chives, bean sprouts, and crushed peanuts. Stir quickly to combine.

12.Push the noodles to the side of the pan, crack an egg in the center, and lightly scramble until 80% cooked.

13.Place the cooked noodles on top of the egg, allowing it to crisp up slightly before flipping to reveal the golden layer.

14.Wrapped Pad Thai : Heat oil and sauté shallots and preserved radish until fragrant. Add prawn head fat and noodles, tossing to coat evenly.

15.Add a bit of water to soften the noodles, followed by Pad Thai sauce and chili powder, stirring to coat the noodles.

16.Add tofu, dried shrimp, Chinese chives, bean sprouts, and crushed peanuts. Stir quickly to combine, then set aside.

17.Beat an egg in a bowl. Lightly oil a separate pan and pour in the egg, tilting the pan to create a thin omelet layer.

18.Place the cooked Pad Thai in the center of the omelet, fold the edges over to enclose it, then flip onto a plate for serving.

19.Serving Instructions : Serve Pad Thai with river prawns, accompanied by chili powder, crushed peanuts, and lime wedges. Garnish with banana blossom, bean sprouts, and Chinese chives for a traditional presentation.