Recipes - Thai

Pad Thai Hor Kai (Pad Thai Wrapped in Egg)


A wonderful combination of chewy noodles, juicy prawns and crunchy fresh vegetables in a sweet and tangy sauce. This recipe is based on the 'the best pad thai in the world' found in the streets of Bangkok, distinguished by its signature egg-wrap.
Cooking Time: 15mins - 30mins
Serves:1
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

100g pad thai noodles (prepared as per instructions on packaging)
2 tiger prawns (peeled, deveined and briefly boiled
1 egg (at room temperature, beaten)
30g firm tofu (cut into 2cm cubes)
1 stalk chives (cut into 3cm pieces)
100g bean sprouts (roots removed)
1 tbsp Thai fermented radish
1 tbsp peanuts (roasted and coarsely chopped)
1 tsp shallots (chopped)
1 tsp garlic (chopped)
4 tbsp vegetable oil
4-5 tbsp pad thai sauce (see ingredients and preparation steps below)

Pad Thai Sauce

260g tamarind puree
230g sugar
130g fish sauce

To Serve

1 lime (cut into wedges)
80g bean sprouts
4 chives (cut in half)
2 tsp sugar
5 red chillies (sliced and mixed with 2 tbsp fish sauce, optional)




Steps:
  1. In a small pot, mix all ingredients for pad thai sauce and cook over medium heat for 15-20 mins until sauce thickens. Taste test and add more sugar if the tamarind is too sour for your liking. Store sauce in a sealed container and refrigerate for use later.
  2. In a wok or a pan, heat 2 tbsp of oil and fry shallots until fragrant. Add noodles and stir-fry until softened. Using the spatula, push the noodles to one side of the wok.
  3. On medium-high heat, add ½ tbsp oil, prawns, fermented radish and bean curd to the now empty side of the wok. Stir-fry fir a minute and fold the noodles onto the ingredients.
  4. Add pad thai sauce and continue to stir-fry until sauce evenly coats the noodles. Then turn up the heat and add bean sprouts, chives and peanuts and stir-fry for about a minute. Dish out the noodles and set aside.
  5. In a small bowl, beat 1 egg and set aside. Wipe the wok clean and return to medium–high heat. Add 1 tbsp vegetable oil, ensuring it coats the surface of the wok evenly. Take hold of the wok handle with one hand, pour in the beaten egg and quickly swirl the wok in a wide circular motion to coat wok to create a thin crêpe-like layer of egg. Cook for about a minute until the egg crêpe is set.
  6. Spoon the noodles into the centre of the wok and scatter over the peanuts. Then fold over the sides of egg crêpe into the centre to cover the noodles and form a parcel. Flip the egg-wrapped pad thai over in the wok to briefly seal the folded ends, then slide it onto a serving plate. Serve the dish with fresh bean sprouts, chives, peanuts, sugar and lime wedges.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Pad Thai Hor Kai (Pad Thai Wrapped in Egg)

Pad Thai Hor Kai (Pad Thai Wrapped in Egg)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

A wonderful combination of chewy noodles, juicy prawns and crunchy fresh vegetables in a sweet and tangy sauce. This recipe is based on the 'the best pad thai in the world' found in the streets of Bangkok, distinguished by its signature egg-wrap.

Cooking Time: 15mins - 30mins
Serves: 1
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

100g pad thai noodles (prepared as per instructions on packaging)
2 tiger prawns (peeled, deveined and briefly boiled
1 egg (at room temperature, beaten)
30g firm tofu (cut into 2cm cubes)
1 stalk chives (cut into 3cm pieces)
100g bean sprouts (roots removed)
1 tbsp Thai fermented radish
1 tbsp peanuts (roasted and coarsely chopped)
1 tsp shallots (chopped)
1 tsp garlic (chopped)
4 tbsp vegetable oil
4-5 tbsp pad thai sauce (see ingredients and preparation steps below)

Pad Thai Sauce

260g tamarind puree
230g sugar
130g fish sauce

To Serve

1 lime (cut into wedges)
80g bean sprouts
4 chives (cut in half)
2 tsp sugar
5 red chillies (sliced and mixed with 2 tbsp fish sauce, optional)

Instructions
  1. In a small pot, mix all ingredients for pad thai sauce and cook over medium heat for 15-20 mins until sauce thickens. Taste test and add more sugar if the tamarind is too sour for your liking. Store sauce in a sealed container and refrigerate for use later.
  2. In a wok or a pan, heat 2 tbsp of oil and fry shallots until fragrant. Add noodles and stir-fry until softened. Using the spatula, push the noodles to one side of the wok.
  3. On medium-high heat, add ½ tbsp oil, prawns, fermented radish and bean curd to the now empty side of the wok. Stir-fry fir a minute and fold the noodles onto the ingredients.
  4. Add pad thai sauce and continue to stir-fry until sauce evenly coats the noodles. Then turn up the heat and add bean sprouts, chives and peanuts and stir-fry for about a minute. Dish out the noodles and set aside.
  5. In a small bowl, beat 1 egg and set aside. Wipe the wok clean and return to medium–high heat. Add 1 tbsp vegetable oil, ensuring it coats the surface of the wok evenly. Take hold of the wok handle with one hand, pour in the beaten egg and quickly swirl the wok in a wide circular motion to coat wok to create a thin crêpe-like layer of egg. Cook for about a minute until the egg crêpe is set.
  6. Spoon the noodles into the centre of the wok and scatter over the peanuts. Then fold over the sides of egg crêpe into the centre to cover the noodles and form a parcel. Flip the egg-wrapped pad thai over in the wok to briefly seal the folded ends, then slide it onto a serving plate. Serve the dish with fresh bean sprouts, chives, peanuts, sugar and lime wedges.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic