PAD THAI - MOMENTUM

PAD THAI
A true Pad Thai recipe has several steps to completion, but none are too
complicated and it’s a dish well worth mastering. This version, courtesy of Smooth
Curry at Plaza Athenee Bangkok, is designed to impress.
INGREDIENTS
Part 1
• 3 tiger prawns, deveined
+ prawn fat
• 100g Pad Thai rice
noodles
• 30g bean sprouts
• 20g Chinese chives cut
into 10-inch strips
• 3 eggs (2 for egg sheet
and 1 for Pad Thai)
Part 2
• 10g tofu cut into 1cm
chunks
• 5g chopped turnip pickle
• 10g shallots, sliced
• 15g organic dried shrimp
DIRECTIONS
Part 3: Pad Thai sauce
•1
tbs organic palm sugar
•1
tbs organic raw sugar
•2
tbs fish sauce
•1
tbs tamarind paste
•3
tbs chicken stock
•1
tbs coconut milk
•2
tbs rice vinegar
•1
ts dried shrimp powder
•½
ts ground chili
[Mix well together]
Egg sheet
1. C
rack 2 eggs and whisk well.
2. H
eat a pan, and add a splash of oil.
3. P
our egg into the pan. Make sure the egg is evenly spread
and cook until done.
4. R
emove from the heat and take egg sheet from pan.
Pad Thai
1. H
eat some oil in a pan. Cook tiger prawns for a few minutes
to allow them to color. Remove and set aside.
2. A
dd 1 teaspoon of oil to pan and add tofu. Cook until
colored, then add chopped turnip pickle, shallot slices and
organic dried shrimp. Cook for 2 minutes, remove, and set
aside.
Part 4: Side dish
3.
C
rack egg into hot oil, and cook until firm, remove, and set
•3
0g banana blossom
aside.
•3
0g bean sprouts
4. A
dd shrimp fat into pan on a medium-high heat. Add Pad
•3
0g green mango slices
Thai rice noodles to boiling water and cook until just tender,
•1
lime, cut into small wedges
drain and add into the shrimp fat. Cook for 2 minutes, then
add the Pad Thai sauce. Mix while cooking, until noodles
•3
0g chopped peanuts
are tender. Add the cooked tofu and egg, plus Chinese
•3
0g dried shrimp powder
chives and bean sprouts, mixing for 3 minutes.
[Toss together in a bowl]
5. C
over the Pad Thai with the egg sheet and serve it with the
cooked tiger prawns and the side dish.
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Photo courtesy of Plaza Athenee Bangkok
SOM TUM
GOONG YANG
This recipe for spicy green papaya salad with grilled river prawns is simple to
prepare, yet packs a punch in terms of flavor. Here Thara Thong at the Royal
Orchid Sheraton, Bangkok, shares its delicious version.
INGREDIENTS
DIRECTIONS
• 300g firm papaya (peeled and julienned)
1. M
ash the chilis and garlic together in the mortar and
pestle. Then add the yardlong beans and roasted peanut,
and pound roughly.
2. A
dd the shredded papaya, cherry tomatoes, palm sugar,
lime juice, fish sauce, and dried shrimp. Then mix well. The
taste of this dish should be a combination of sweet, sour,
and a little salty and spicy. You may need to adjust the taste
to suit your preference.
3. S
erve with fresh cabbage and lettuce.
• 50g carrot (peeled and julienned)
• 30g roasted peanuts (minced)
• 25g ground dried shrimp
• 20g yardlong beans (cut into 2-inch strips)
• 30g cherry tomatoes (halved)
• 2g small fresh red chili
• 3g peeled garlic
• 30g palm sugar
• 30g fish sauce
• 30g lime juice
• 3 river prawns (cut in half and grilled)
• 100g white lettuce
• 100g white or red cabbage
• 100g green lettuce
momentum.travel
Photo courtesy of Royal Orchid Sheraton