PAD THAI WITH BANANA FLOWER

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This Pad Thai recipe is how you actually find it in Thailand. This is very similar to what I learned in a home there on New Year's Day. Pad Thai is the ultimate street food. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.

Provided by Ambervim

Categories     Asian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 18

1/2 lime
1 egg
4 teaspoons fish sauce
3 garlic cloves, minced
1/2 teaspoon ground dried chili
ground pepper
1 shallot, minced
2 tablespoons sugar
2 tablespoons tamarind paste (or liquid)
8 ounces Thai rice noodles
2 tablespoons vegetable oil
1/2 lb shrimp
1/2 banana flower
1/3 cup tofu, extra firm (optional)
1 1/2 cups chinese chives, green (optional)
2 tablespoons peanuts (optional)
1 1/3 cups bean sprouts (optional)
1 tablespoon preserved turnip (optional)

Steps:

  • By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out.
  • In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper.
  • Tamarind adds some flavor and acidity, but you can substitute white vinegar.
  • If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.
  • The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer.
  • Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes.
  • Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency.
  • Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish.
  • Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
  • Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok.
  • Add shallot, garlic and tofu and stir them until they start to brown.
  • The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
  • Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high.
  • If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
  • Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
  • Add shrimp and stir.
  • Add bean sprouts, chives. Stir a few more times.
  • The noodles should be soft and very tangled.
  • Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.
  • In Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.

Md Ayatul
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This recipe is a great way to use up leftover rice.


Emeka Igbenoba
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Thank you for sharing this recipe! I can't wait to try it.


M Yaseen M M Yaseen M
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This recipe looks delicious. I'm going to pin it for later.


Muhamad Danyal
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I'm going to try this recipe tonight. I'll let you know how it turns out.


Md Raja Islam
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This recipe is not authentic Pad Thai.


Romesh Chanaka
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I'm allergic to bananas. Can I substitute something else for the banana flower?


pyare A
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This recipe is too complicated. I'm not going to try it.


Alinur Ahmed
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I'm not sure about the banana flower, but the rest of the recipe looks great.


Iraiven Sawmynaden
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This recipe looks amazing! I can't wait to try it.


Gabisile Kunene
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I'm so glad I found this recipe! I've been looking for a good Pad Thai recipe with banana flower for ages.


Satyabujji Lovely baby
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This was my first time trying Pad Thai with banana flower and I was really impressed. The flavors were amazing.


Riley Kollm
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I love Pad Thai and this recipe did not disappoint! The banana flower was a great addition.


Muhammed Waqas
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This dish was so easy to make and it turned out so well! The banana flower added a nice touch of sweetness and crunch.


Rottyroty Roty
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I'm not usually a fan of Pad Thai, but this recipe was amazing! The banana flower gave it a really unique flavor that I loved.


PARRATJIE “PARRATJIE” PRAGTIG
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This Pad Thai with Banana Flower was absolutely delicious! The flavors were so well-balanced and the banana flower added a unique and delightful crunch. I will definitely be making this dish again.


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