Phad Thai Goong

Sous chef Burin Pongchang from Feast restaurant under Royal Orchid Sheraton Hotel & Towers Bangkok presents his signature Thai cuisine at Straight Outta Bangkok, a special Asian food event held at Sheraton Saigon Hotel.

With more than 30 years of experience, Burin is a regular guest chef of international Thai promotions in China, Malaysia and beyond.

Phad Thai Goong (Thai traditional stir-fried noodle with shrimp) is one of the most popular street foods of Thailand. The dish is delicious and tasty, and very easy to make at your home kitchen.

Sous chef Burin Pongchang

Ingredients:

- Dried rice noodle (soaked in water for three hours): 150gm

- Tofu, deep fried and cut into sticks: 15gm

- Garlic chive, cut 2cm: 15gm

- Bean sprouts: 10gm

- Peanuts, roughly chopped:10gm

- Dry shrimp, roughly chopped:10gm

- Eggs, beaten: two

- Pickled radish soaked in water for three hours, small dice cut: 10gm

- Fresh prawn, medium size: three pcs

- Phad Thai sauce to taste

Phad Thai sauce:

- Tamarind: 1kg

- Fish sauce: 250ml

- Palm sugar: 500gm

- Shallot: 10gm

How to make the sauce:

- Cook these ingredients for three hours

- Take the tamarind pulp and mix it with boiling water. Break up the pulp in the hot water, and then press the mixture through a strainer.

- Discard the solids. Add the palm sugar, fish sauce and shallot, simmer for three hours. Set aside for later.

Method:

• Soak the noodles in lukewarm water for about three hours, and drain in a strainer.
• Heat two tablespoons of oil in your wok over high heat until just smoking. Add the pickled radish, dried shrimps and stir until aromatic.
• Turn the heat up and add noodles and sauce with a splash of water. Stir-fry to combine, lifting the noodles with your wok spatula to spread them out and break them up.
• Make a space on the side of the wok, pushing the noodles to one side. Drizzle one spoonful of oil in the open space, and pour in the beaten eggs. Use your spatula to fold them gently, scrambling them without breaking up the egg too much. When the eggs are about mostly cooked, stir-fry to distribute them into the noodles.
• Next, add the bean sprouts and the chives. Stir-fry to combine, letting the chives wilt. Add the tofu and fresh prawn and stir-fry to combine until everything is incorporated and cooked through.
• Plate, top with the crushed peanuts for garnish and enjoy. VNS