Put the fish sauce, tamarind and palm sugar in a small pan and heat gently, stirring to dissolve the sugar, then turn off the heat. While the noodles are soaking, make the pad thai sauce. Drain well and set aside by the hob alongside a small glass of cold water. Begin by soaking the rice sticks in cold water for about half an hour, until pliable but still al dente, rather than soft. Pad thai cooks in minutes, so it’s essential to have all the ingredients prepped and ready before you so much as look at the wok. Lime wedges, chilli flakes, fish sauce and sugar, to garnish 1 Soak the noodles Look for the preserved radish, rice noodles (also called rice sticks) and tamarind pulp in shops that specialise in Southeast Asian and East Asian ingredients, and in well-stocked grocery stores.120g rice noodles, ideally 2-3mm wide flat rice sticks, but any will do reallyĦ0ml fish sauce, or light soy sauce mixed with a little lime juice or rice vinegarĦ0ml tamarind water (or tamarind concentrate thinned with a little water)Ħ0g palm sugar, or maple sugar, maple syrup reduced until caramelised, or dark brown sugarĤ stalks Chinese chives, or spring onions If you can't get the Chiu Chow version, then substitute Japanese or Korean pickled radish (called takuan or danmuji, respectively), although the flavour of the pad thai will be different.
It's very intense, and is usually used as a condiment, rather than a refreshing pickle side dish. There are various types of Chiu Chow preserved radish, including sweet and salty (get the sweet version), and they come in large chunks or thin strips (buy the latter). Use regular (or "sweet") paprika, not the hot or smoked type. Unlike many versions of pad thai, which have a red hue from ketchup, this one uses paprika.
Making it at home requires a lot of preparation, but it is not difficult. Pad thai is available on street corners across Thailand, but if you live elsewhere, you will probably need to go to a restaurant to get your fix.
0 kommentar(er)
