Photograph of the finished Pad Thai goong sod

Thailand · Pad Thai tôm tươi xốt me tự nấu

Pad Thai goong sod

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hu tieu rice noodles Hu tieu rice noodles 1.4 lb
  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Sour tamarind Sour tamarind 6.3 oz
  • Photograph of Palm sugar Palm sugar 5.6 oz
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Dried radish Dried radish 5.6 oz
  • Photograph of Tofu Tofu 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Roasted peanuts Roasted peanuts 5.6 oz
  • Photograph of Banana blossom Banana blossom 11.3 oz

Method

  1. 1 Simmer tamarind juice with palm sugar and fish sauce for 12 minutes until thickened, then let cool.
  2. 2 The sauce is made from pure tamarind, not pre-made, and that's what determines the flavor of the whole dish.
  3. 3 Soak dried rice noodles in warm water for 30 minutes, then drain; do not boil.
  4. 4 Sauté the shrimp for 90 seconds, then remove and fry the tofu with the dried radish for 4 minutes.
  5. 5 Sauté the pancakes with the tamarind sauce over high heat for 3 minutes, then push them aside and pour in the eggs.
  6. 6 Add the shrimp, mix for 30 seconds, and serve with crushed roasted peanuts, thinly sliced banana blossoms, and lime juice.
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