Authentic Pad Thai Kung (Stir-Fried Rice Noodles with Tiger Prawns)
Thailand's iconic national street noodle dish: chewy rice noodles wok-fried in a rich sweet-sour tamarind sauce with succulent tiger prawns, firm pressed tofu, scrambled egg, crisp beansprouts, crushed roasted peanuts, and garlic chives.
Ingredients
For the Authentic Tamarind Pad Thai Sauce
- 4 tbsp concentrated tamarind paste (pulp dissolved in warm water)
- 4 tbsp palm sugar (or dark brown sugar), finely chopped
- 3.5 tbsp fish sauce (nam pla)
- 1 tbsp sweet preserved Thai radish (chai pow), finely minced
- 1 tsp ground dried chili flakes (prik pon)
Noodles & Protein
- 250g dry flat rice noodles (sen lek), soaked in room temperature water for 45 mins until pliable
- 12 large tiger prawns, peeled and deveined with tails intact
- 150g extra-firm yellow/pressed tofu, cut into small batons
- 2 large free-range eggs, lightly beaten
- 4 shallots, thinly sliced
- 4 cloves garlic, finely minced
Garnishes & Serving
- 2 cups fresh crunchy bean sprouts (taugeh)
- 1 bunch Chinese garlic chives (kui chai), cut into 2-inch batons
- 1/2 cup roasted unsalted peanuts, coarsely crushed
- 1 fresh lime, cut into wedges
- Extra chili flakes for customized heat
Instructions
Make the Tamarind Sauce
In a small saucepan over medium heat, melt the palm sugar with the tamarind paste and fish sauce. Stir until the sugar dissolves completely into a balanced sweet, sour, and savory syrup. Set aside.
Sear the Prawns & Tofu
Heat 2 tablespoons of oil in a smoking hot wok over high heat. Add the tiger prawns and sear for 1-2 minutes per side until pink and curled. Remove prawns and set aside. Add tofu batons to the wok and fry until golden on all sides.
Stir-Fry Aromatics & Noodles
Add minced shallots, garlic, and preserved radish to the wok, stirring for 30 seconds until fragrant. Toss in the drained, soaked rice noodles along with 3 tablespoons of water. Stir-fry vigorously until the noodles soften.
Add Sauce & Scramble the Egg
Pour the tamarind sauce over the noodles, tossing quickly so every strand absorbs the sauce. Push noodles to one side of the wok, drizzle a little oil, pour in the beaten eggs, let set for 10 seconds, then scramble and fold through the noodles.
Finish & Plate
Return the cooked prawns to the wok. Toss in half the bean sprouts, garlic chives, and half the crushed peanuts. Stir-fry for 30 seconds until just wilted. Transfer to serving plates and garnish with raw bean sprouts, lime wedges, remaining crushed peanuts, and chili flakes.
Nutrition Facts
* Based on a 2,000 calorie diet.