Rosa’s chef Saiphin Moore says the key to pad thai, probably the most famous of all Thai noodle dishes, is the deliciously pungent tamarind. “This is a great dish to try as everybody loves it, even the fussiest of eaters.” Serves two. Contains nuts.
4 eggs (beaten)
300g (10oz) rice noodles
8–10 prawns, shelled, deveined and heads removed (or 120g of chicken breast)
2 tbsp dried turnip (available from Asian supermarkets)
2 handfuls of bean sprouts
Chilli powder, to taste (optional)
Bunch of Chinese chives or 2 spring onions, chopped
4 tbsp roasted peanuts (crushed)
3 tbsp tamarind paste (available from supermarkets)
3 tbsp vegetable oil
3 shallots, chopped
2 tbsp palm sugar
1 tbsp nam pla (Thai fish sauce)
Lime wedges, to serve
First make the sauce. Dilute the tamarind paste in 6 tbsps of warm water, stir until thickens.
Heat 2 tbsps of oil in a wok, add the shallots and stir-fry until almost golden brown.
Add the tamarind sauce and cook for 1 minute to reduce slightly.
Add the palm sugar, followed by fish sauce and continue to thicken, stirring.
Transfer to a bowl and set aside.
Now scramble the beaten eggs in a hot wok with the remaining oil, add the noodles and stir-fry until the egg breaks up and the noodles are soft.
Add the meat of your choice, dried turnip and cook until the meat is done.
Mix in 8 tbsps of the sauce and stir-fry until the noodles are golden brown.
Add the bean sprouts, chilli powder, Chinese chives/spring onions, crushed peanuts and stir for another 2 minutes.
Serve with the lime wedges.
Rosa’s Thai Café, 36 Atlantic Road, SW9 8JW | rosasthaicafe.com | @rosasthaicafe