River Prawn Pad Thai Recipe

Recipe provided by Aloy Thai Cuisine

• Skill Level: Intermediate
• Servings: 5 to 6 portions
• Nutritional Information (per serving): Calories 1902, Total Fat 95 g, Saturated Fat 19 g, Carbohydrates 232 g, Dietary Fiber 8 g, Sugar 59 g, Protein 32 g, Cholesterol 160 mg, Sodium 5209 mg
• Preparation Time: 1 hour (excluding soaking)
• Cooking Time: 50 minutes active

Ingredients

Fried Tofu:

• 7 ounces extra-firm tofu, sliced
• Rice bran oil, for frying

Pad Thai Sauce:

• 1 1/4 cups palm sugar
• 3/4 cup granulated sugar
• 1 cup oyster sauce
• 1 cup light soy sauce
• 1/2 cup fish sauce
• 1/2 cup vinegar
• 5 tablespoons paprika
• 1 tablespoon ground white pepper

Pad Thai:

• 1/2 cup rice bran oil, plus additional for deep frying
• 10 to 12 river prawns
• Rice flour, for coating
• 1/4 cup minced fresh garlic
• 1/2 cup diced red onion
• 5 to 6 eggs
• 40 ounces rice noodles, soaked in water for 3 to 4 hours
• 2 cups bean sprouts
• 1 cup sliced chives
• 5 to 6 tablespoons crushed peanuts
• 1 lime, cut into slices
• Ground roasted peanuts, for garnish

Special Equipment

• A wok
• Deep-fry thermometer

Preparation Steps

1. For the fried tofu: Fry the tofu slices in oil until golden on each side. Cut the fried tofu into smaller, bite-sized pieces.
2. For the Pad Thai sauce: In a saucepan, melt and caramelize both palm and granulated sugars. Add oyster sauce, soy sauce, fish sauce, vinegar, paprika, and white pepper. Simmer briefly, then remove from heat and let it stand until the sugar has fully dissolved.
3. For the Pad Thai: Heat sufficient oil in the wok to deep-fry the prawns at 350F (175C). Lightly coat the prawns with rice flour and deep-fry for approximately 3 minutes. Remove and set aside. Clean the wok thoroughly.
4. Reheat rice bran oil in the wok. Add garlic, red onion, and the diced fried tofu. Scramble the eggs into the mixture.
5. Add the soaked rice noodles along with 1/2 cup of water. Stir and cook until the noodles become soft.
6. Pour in the Pad Thai sauce and toss until the sauce is fully absorbed by the noodles.
7. Add bean sprouts and chives, then turn off the heat. Toss gently until the bean sprouts are mixed in and slightly wilted.
8. Transfer to plates and finish with crushed peanuts and deep-fried river prawns on top. Garnish with fresh lime slices and sprinkle with ground roasted peanuts before serving.

Note: This recipe was shared by a professional chef or restaurant and has not been adapted or tested for typical home cooking.

Recipe courtesy of Aloy Thai, Boulder, CO