Pad Thai is a shrimp (prawn) dish that will blow your mind. I don’t know if it’s because it’s easy to pronounce, but this is the most commonly ordered dish in Thai restaurants. This is an authentic recipe and it’s simple.
12 jumbo shrimp
3 oz (85 grams) dry rice noodle (3 – 5 mm)
2 oz (55 grams) fresh bean sprouts
1 oz (28 grams) chopped (1″) green onion
Fish sauce to taste
3 oz (85 grams) oyster sauce
3 Tbsp vinegar
2 Tbsp sugar
2 Tbsp preserved turnip
2 Tbsp crushed peanuts
1 Tbsp paprika
2 large eggs
1 tsp red chili(if you like it hot)
Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm.
Heat and season the wok.
Add the shrimp and grill for 90 seconds.
Add the eggs. When the eggs are not quite finished, add the noodles, sugar, peanuts, turnips and paprika.
Stir fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted.
Add the fish sauce, oyster sauce and vinegar.
Add the bean sprouts, green onions and red chili.
Stir fry quickly ensuring everything in mixed together.
Place on serving plate and garnish with more bean sprouts and a lemon wedge.