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Finished and plated dish: Classic Bangkok Pad Thai with Prawns
Fotografía del plato terminado: Classic Bangkok Pad Thai with Prawns
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Classic Bangkok Pad Thai with Prawns

Por Álvaro (RecetAI)•Actualizada recientemente
Tailandia (Bangkok)
Street Food, Crazy with Chopsticks, In a Jiffy
Dairy-FreeGluten-FreeTraditional
  • 2
    servings
  • 592 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Dry rice noodles (flat, about 3-5mm wide)

    200 g

  • Raw peeled prawns or shrimp (tail left on)

    200 g

  • Large eggs

    2 units

  • Firm tofu (cut into small dice, ideally fried)

    100 g

  • Fresh bean sprouts (cleaned and drained)

    150 g

  • Minced garlic and fine shallot (half and half)

    2 cucharadas generosas

  • Chinese chives (Garlic chives) or green spring onions

    1 buen puñado picado

  • Seedless Tamarind paste (or concentrate)

    3 cucharadas

  • Fine Fish Sauce (Nam Pla)

    3 cucharadas

  • Palm sugar (or brown sugar as substitute)

    3 cucharadas rasas

  • Unsalted roasted peanuts, fresh lime, and chili powder

    Para coronar

  • Sweet preserved radish (Optional but highly traditional)

    1 cucharada

Utensils needed

    About this recipe

    The culinary heartbeat of Thailand's vibrant streets.

    Born as a brilliant national campaign in the 1930s to unite the country and promote the consumption of rice noodles, Pad Thai is today the absolute ambassador of Thai gastronomy.

    Its magic lies in the perfect (and often challenging) balance of four pillars: salty (Fish sauce), sour (Tamarind), sweet (Palm sugar), and spicy (Chili).

    Authentic, fiery, fast; cooked over the open flame of a scorching wok where fresh prawns, eggs, sweet radish, and crisp bean sprouts collide in an unforgettable dance of textures, all crowned with bursts of toasted peanuts and fresh lime.

    Forget ketchup and industrial soy sauces; here, Bangkok's street purism rules.

    Instructions

    1
    Step 1

    Step 1

    Noodle Preparation: Place the rice noodles in a large bowl and cover them completely with warm (not boiling) water. Let them soak for 30 to 40 minutes until they are flexible and pliable, but still firm and opaque ('al dente'). Drain and set aside. Never use boiling water, or they will turn into a sticky paste during stir-frying.

    You will need:

    200 gDry rice noodles (flat, about 3-5mm wide)
    2
    Step 2

    Step 2

    The Soul of Thailand (The Sauce): In a small saucepan over low heat, dissolve the palm sugar with the tamarind paste and fish sauce (and if using, a pinch of chopped sweet radish). Stir gently to create a dark, thick, aromatic syrup perfectly balanced between sweet, sour, and intensely umami. Set it aside in a bowl within reach of the wok.

    You will need:

    3 cucharadasPasta (o concentrado) de Tamarindo sin hueso3 cucharadasSalsa de Pescado fina (Fish Sauce / Nam Pla)3 cucharadas rasasPalm sugar (or brown sugar as substitute)
    3
    Step 3

    Step 3

    Live Fire and Sacrifice of the Sea: Heat a generous splash of oil in the wok until it smokes. Throw in the raw prawns. Sear them fiercely for exactly one minute per side so they brown and are caressed by the fire (Wok Hei). Remove them quickly to a plate to prevent overcooking, preserving their juicy meat.

    You will need:

    200 gRaw peeled prawns or shrimp (tail left on)
    4
    Step 4

    Step 4

    Aromatics and Soy Protein: In that same scorching, seafood-flavored wok, add a little more oil if necessary. Add the finely minced shallot and garlic, frying vigorously for just 15 seconds until they release their pungent aroma. Immediately add the diced firm tofu and toss so it absorbs the aromatic oil.

    You will need:

    2 cucharadas generosasMinced garlic and fine shallot (half and half)100 gFirm tofu (cut into small dice, ideally fried)
    5
    Step 5

    Step 5

    The Noodle and Sauce Challenge: This is the critical point of no return. Toss the soaked noodles into the wok and immediately splash them with a little water (about 2 tablespoons) to generate instant steam. Toss frantically. When they soften slightly (about 30 seconds), pour all the reserved Pad Thai Sauce over them. Stir endlessly until the noodles absorb the dark sauce and take on a sticky, ochre-colored gloss.
    6
    Step 6

    Step 6

    The Hidden Griddle (The Egg): Quickly push the entire tangle of dark noodles to one side of the slanted wok walls (away from direct heat). In the empty space at the bottom, add half a teaspoon of oil and crack the two eggs. Break them quickly with your spatula. Let them set 70% like a flat omelet, and before they dry out, violently throw the noodles back over the eggs, breaking them up and integrating them into the pasta.

    You will need:

    2 unidadesLarge eggs
    7
    Step 7

    Step 7

    The Final Freshness: Remove the wok from the heat source. This final thermal explosion requires gentleness. Add half the fresh bean sprouts, the Chinese chives cut into 3cm batons, the crushed peanuts, a generous pinch of spicy chili powder, and return the golden prawns. Do two large flips with the spatula to mix everything with the residual heat, keeping the sprouts raw and crisp.

    You will need:

    150 gFresh bean sprouts (cleaned and drained)1 buen puñado picadoCebollino chino (Garlic chives) o ajos tiernos/cebolleta verdePara coronarUnsalted roasted peanuts, fresh lime, and chili powder
    8
    Step 8

    Step 8

    The Bangkok Plating: Transfer this steaming, aromatic mountain from the wok to a central plate or individual bowls. You must crown it with a generous handful of extra raw bean sprouts on the side, more fresh chopped peanuts, and a couple of live lime wedges for the diner to squeeze right before diving in. Pure Asian Street Food spirit.

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Classic Bangkok Pad Thai with Prawns, con ingredientes: Dry rice noodles (flat, about 3-5mm wide), Raw peeled prawns or shrimp (tail left on), Large eggs, Firm tofu (cut into small dice, ideally fried), Fresh bean sprouts (cleaned and drained).

    Composición final humorística de Classic Bangkok Pad Thai with Prawns con Dry rice noodles (flat, about 3-5mm wide), Raw peeled prawns or shrimp (tail left on), Large eggs, Firm tofu (cut into small dice, ideally fried), Fresh bean sprouts (cleaned and drained)
    Imagen final de la receta Classic Bangkok Pad Thai with Prawns, ingredientes: Dry rice noodles (flat, about 3-5mm wide), Raw peeled prawns or shrimp (tail left on), Large eggs, Firm tofu (cut into small dice, ideally fried), Fresh bean sprouts (cleaned and drained)

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