1 tablespoon Pantai Shrimp paste
1 tablespoon Taste Nirvana Premium Fish sauce
4 tablespoons vegetable oil (except olive oil and sesame oil)
2 tablespoons Tamarind Paste (or White Vinegar)
(If you don’t have tamarind, use white vinegar instead.)
2 tablespoon Palm sugar or Brown sugar
1 tablespoon Garlic (minced)
6 Medium Size Prawns (peeled and deveined)
1 tablespoon Pickled White Radish (finely chopped)
1/4 cup Chive or Green Onion (cut into 1-2 inch)
1 tablespoon Dried Shrimp
1/4 cup Bean Sprouts
125 g Dried Rice Noodle (Soak in warm water for a few minutes then drain)
1/3 cup Extra Firm Tofu (cut in 1-inch strips, and chop into small pieces)
Green Onions or Chives
2 tablespoons Roasted Peanuts (chopped)
1/2 teaspoon Ground Dried Red Chili
Lime (if you prefer when you eat)
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1) Make Pad Thai sauce
Put a block of Tamarind in the bowl and add a capful of water. Squeeze it to extract the paste.
Bring a large saucepan, heat oil over low heat, add garlic and fry until fragrant.
Add shrimp paste and fry until fragrant.
Add Taste Nirvana Premium fish sauce.
Add Palm Sugar.
Add tamarind paste.
Fry and mix well.
2) Prepare the rice noodle
Bring a container and place the noodles inside.
Pour HOT water onto the noodles and soak it for 1 to 2 minutes
Drain the water.
Check the noodles. It should be somewhat soft but not completely.
3) Cook the dish
Bring a large pan or wok to medium heat.
Add the sauce into the pan.
Add Prawns to the pan. (It takes time to cook prawns so add them first)
Cook them until they turn into a pinkish color.
And chives or green onions.
Add eggs and scramble them.
Add pickled radish.
Add the rice noodles.
Add crushed peanuts.
Add bean sprouts.
Add chili peppers last and finish.
Serve with bean sprouts, lime, peanuts, dried chili and palm sugar on the side.
DONE! This is authentic Pad Thai!