RECIPE Celeste Qiu PHOTO Simon Spencer, Bats Productions STYLING Cindy Loy
Recipe by Celeste Qiu
100ml oil for frying
10 shallots, sliced thinly
2 cakes yellow tau kwa, cut into small cubes
8 cloves garlic, minced
500g medium prawns, shelled
4 tbsp dried preserved radish
4 tbsp dried prawns, soaked in boiling water for 2min and drained
3 eggs, beaten
500g Thai rice sticks, soaked in boiling water for 2min and drained
40g chives, cut into 2cm lengths
100g bean sprouts
2-3 tbsp fish sauce
For the sauce:
50g assam, soaked in 3 tbsp water and strained
2 tbsp sugar
1-2 tbsp dark soy sauce
3 tbsp tomato sauce
1 tbsp chopped chives
1 tsp chilli flakes
1/2 cup raw bean sprouts
1 tbsp coriander leaves, chopped
2 tbsp roasted peanuts
1 green lime, cut into wedges
1 tbsp crispy shallots
2 tsp caster sugar
4 large eggs, beaten with 1/2 tsp salt
1 Heat 2 tbsp oil in wok, fry the shallots and drain. Fry yellow tau kwa till crispy and set aside.
2 Remove half the oil and fry minced garlic till aromatic. Add prawns and fry till pink.
3 Add remaining oil. Fry radish and dried prawns till crispy. Quickly add the 3 eggs and fry till done.
4 Fry rice sticks till well coated with oil. Pour in the sauce ingredients and mix well.
5 Toss in fried shallots from step 1, chives and beansprouts, mix well. Adjust seasoning by adding fish sauce to taste. Top with fried taukwa and garnishes.
TIP Serve Pad Thai with sliced chilli padi in nampla, the special Thai fish sauce.
This recipe was first published in Simply Her, May 2005.