Printable Recipe
Chef Ton’s Prawn-Fat Pad Thai
This is a technique demonstration rather than a measured home recipe. It shows Chef Ton’s distinctive use of concentrated prawn fat and runny egg.
Prep time
15 min
Cook time
10 min
Total time
25 min
Yield
2
Ingredients
17
Steps
10
Filed under: noodles, thai, stir fry, shrimp, peanut.
Source channel: The Drunken Sommelier Food Show
Key ingredients
Firm tofu, quantity not stated, Pickled radish, quantity not stated, Thai chives, quantity not stated, Peanuts, quantity not stated, Pickled chillies, quantity not stated.
Ingredients
- Firm tofu, quantity not stated
- Pickled radish, quantity not stated
- Thai chives, quantity not stated
- Peanuts, quantity not stated
- Pickled chillies, quantity not stated
- Shallots, quantity not stated
- Dried shrimp, quantity not stated
- Tamarind, quantity not stated
- Palm sugar, quantity not stated
- Fish sauce, quantity not stated
- Chilli, quantity not stated
- Concentrated prawn-head fat, quantity not stated
- Rice noodles, quantity not stated
- Water, as needed
- 1–2 eggs per demonstrated portion
- Bean sprouts, quantity not stated
- Fresh prawns, for serving, quantity not stated
Method
- 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.