Novotel Bangkok Fenix Silom - Family & Business trip hotel - Pad Thai with River Prawn

Pad Thai with River Prawn

For the sauce:

  • 1 cup tamarind juice
  • 1 cup palm sugar
  • 2 teaspoons salt

For Pad Thai:

  • 180 grams rice noodles, soaked in hot water and rinsed
  • 2 fried river prawns
  • 2 tablespoons oil
  • 2 tablespoons dried shrimp
  • 12 grams chopped shallot
  • 12 grams preserved cabbage
  • 50 grams Chinese chive
  • 70 grams bean sprout
  • 70 grams tofu
  • 1 egg

Side dish:

  • Raw bean sprouts
  • Chinese chives
  • Banana flower
  • Chopped peanuts

Direction:

Step 1: Stir fry together sauce ingredients until the sauce becomes thick and put on the side. Leave the mixture for an hour for a better taste.

Step 2: Heat oil in a pan, add tofu and shallot. Sauté on a medium heat until the ingredients turn soft. Add preserved cabbage, and dried shrimp.

Step 3: Add rice noodles and Pad Thai sauce. Stir fry the noodles and then add Pad Thai sauce.

Step 4: Break and scramble the egg with the tip of your spatula. Let them cook on one side before flipping and breaking them into smaller pieces.

Step 5: Stir fry all ingredients together then add fried river prawns, bean sprouts and Chinese chives.

Step 6: Serve Pad Thai in a plate topped with chopped peanuts and accompanied with raw bean sprouts, Chinese chives and banana flower.

  • pad-thai-with-river-prawn
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