Kuay tiaw pad thai

  • Recipe courtesy: Nongkran Daks
  • 4 tbsps vegetable oil, plus extra as needed
  • 1 tsp chopped garlic
  • 1 tbsp dried prawns (optional)
  • 1/2 cup sliced pork
  • 1/2 cup whole prawns, shelled, deveined
  • 1 tbsp shredded preserved radish
  • 125g medium-thickness dried rice noodles, soaked for one hour in cold water and drained
  • Water
  • 5 tbsps pad thai sauce, recipe follows
  • 2 large eggs
  • 1/2 tsp ground hot chillies, or more to taste
  • 2 tbsps ground roasted peanuts
  • 1/2 cup sliced garlic chives or spring onion
  • 2 cups bean sprouts, rinsed, plus more for garnish
  • 1 wedge lime
  • For the pad thai sauce
  • 1 cup tamarind juice
  • 1 cup palm sugar plus 3 tbsps
  • 1 cup water
  • 1/2 cup fish sauce
  • 2 tsps salt
Pad thai:

1) Heat the oil in a wok. Add the garlic and stir fry until golden brown. Add the meat and prawns and keep stirring until the prawns changes color. Remove the prawns to prevent overcooking and set aside.

2) Add the noodles. They will stick together so stir fast and try to separate them.

3) Add a little water, stirring a few times, then add the pad thai sauce and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked prawns to the wok.

4) Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add one more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed - there should be cooked bits of eggs, both whites and yolk, throughout the noodle mixture.

5) Add chillies, peanuts, garlic chives and bean sprouts, and mix well.

Transfer to a platter and serve with raw bean spouts and a few drops of lime juice.

Pad thai sauce:

Mix all of the ingredients in a saucepan and simmer for about 60 minutes until well mixed and syrupy. Stir occasionally to prevent burning.

Cook's note: If you want to double this recipe, do not double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.

You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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