Pad Tai Kung
2 servings
15 minutes
Pad Thai Kung is a gem of Thai cuisine, a dish that has captured the hearts of gourmets worldwide. Its roots trace back to mid-20th century Thailand when street vendors began serving this exquisite blend of sweet, sour, and salty flavors. Delicate rice noodles soaked in a fragrant tamarind sauce with soy and oyster sauces envelop crispy bean sprouts and pieces of tender tofu. Tiger shrimp fried to a golden crisp add richness of seafood flavor, while peanuts provide a pleasant crunch. A hint of chili heat and the freshness of lime make the taste multifaceted. Pad Thai Kung is perfect for both family dinners and festive tables due to its balance of flavors and appetizing appearance.
1
Pour hot water over the noodles for 15 minutes.
- Rice noodles: 15 g
2
Prepare the sauce: mix all the ingredients in a small saucepan, bring to a boil over medium heat, stirring constantly, and remove from heat.
- Tamarind paste: 1 tablespoon
- Soy sauce: 2 tablespoons
- Fish sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Palm sugar: 15 g
3
Heat vegetable oil in a pan and sauté finely chopped garlic, shallots, and sliced chili.
- Vegetable oil: 2 tablespoons
- Garlic: 2 cloves
- Shallots: 3 pieces
- Chili pepper: 1 piece
4
Spread the onion and garlic to the edges of the pan and fry the cubed tofu in the middle.
- Tofu: 100 g
5
Crack an egg in the center of the pan, fry while quickly stirring with a spatula until it thickens.
- Chicken egg: 1 piece
6
Add shrimp, fry for one minute, stirring constantly.
- Tiger prawns: 6 pieces
7
Add sprouts, noodles, and sauce, mix well and fry for another 2-3 minutes.
- Soybean sprouts: 100 g
- Rice noodles: 15 g
- Tamarind paste: 1 tablespoon
- Soy sauce: 2 tablespoons
- Fish sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Palm sugar: 15 g
8
When serving, sprinkle the noodles with coarsely ground peanuts and garnish with a quarter of lime. Eat immediately!
- Roasted peanuts: 30 g
- Lime: 1 piece