Photograph of the finished Pad Thai hor khai

Thailand · Pad Thai bọc trứng Hor khai

Pad Thai hor khai

50 min Hands-on time + 30 min waiting
HardDifficulty
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 1.3 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 Chicken eggs Chicken eggs 16
  • Photograph of Dried radish Dried radish 5.6 oz
  • Photograph of Tofu Tofu 11.3 oz
  • Photograph of Roasted peanuts Roasted peanuts 5.6 oz
  • Photograph of Oil Oil ¾ cup

Method

  1. 1 Simmer tamarind juice with palm sugar and fish sauce for 12 minutes to make a sauce, then let it cool.
  2. 2 Soak the dried rice noodles for 30 minutes, then drain and stir-fry with tamarind sauce, shrimp, and tofu for 5 minutes.
  3. 3 Beat three eggs and pour them in a thin layer onto a wide non-stick pan over the lowest heat.
  4. 4 The egg layer must be thin, even, and unbroken; this is the most difficult and decisive part of the hor khai ritual.
  5. 5 Once the egg mixture has set, place the stir-fried noodles in the center.
  6. 6 Fold the four edges of the eggplant leaf inwards to form a square package, then turn it upside down onto a plate and sprinkle with crushed roasted peanuts.
Start cooking