Name: Chef Ton-Inspired Prawn-Fat Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 150 g dried rice noodles; 100 g firm tofu, diced; 2 tbsp finely chopped shallot; 1 tbsp chopped pickled radish; 1 tbsp dried shrimp; 2 tbsp tamarind concentrate; 1 1/2 tbsp palm sugar; 1 1/2 tbsp fish sauce; 1/2 tsp chilli flakes, or to taste; 2 tbsp concentrated prawn-head fat or prawn oil; 2 eggs; 100 g bean sprouts; 30 g Thai chives, cut into short lengths; 2 tbsp roasted peanuts, crushed; 100 g fresh prawns; pickled chillies, to serve; water, as needed to loosen the noodles; neutral oil, as needed for stir-frying

Method

10 steps

Heat a wok or frying pan until very hot.
Add the shallots, tofu, pickled radish and dried shrimp.
Add some concentrated prawn fat.
Add the rice noodles and a little water.
Add a Pad Thai sauce made from tamarind, palm sugar, fish sauce and chilli.
Add the chives and bean sprouts and stir-fry until the noodles are cooked and evenly coloured.
Finish with more concentrated prawn fat.
Turn off the heat.
Add one or two eggs and cook them gently in the residual heat so they remain runny and sauce-like.
Serve with prawns, peanuts and the remaining accompaniments.

Recipe notes

Helpful tips

Prepare all ingredients before heating the wok.
Use high heat for the noodle stage.
Add the eggs only after turning off the gas.
The source provides no quantities, timings or serving yield, so this remains a technique demonstration.