• Tuesday, November 19, 2019

Healthy Pad Thai Recipe

The Six Senses Samui - The Healthy Pad Thai Rendition
By , Food Writer
January 24, 2019

Pad Thai is a stir-fried rice noodle dish that goes back as far as the 14th century, when an early version was introduced to Thailand by Chinese traders, and later evolved to suit Thai palates. This particularly delicious version was shared with us by the Six Senses Samui, which is set on the northern tip of Koh Samui, overlooking the stunning bay of Thailand. It's where on our last visit, we were on a three-breakfast-a-day diet, when we just couldn't decide between the paleo bowl with sweet potato hash brown, apple and young kale, grilled corn fritters with poached eggs, and smoked salmon or the tom yum soup on the buffet - so we just had it all.  But in signature Six Senses, they are a high authority on modern southeast Asian cuisine with a healthy twist. Traditional pad thai is made by soaking dried rice noodles and stir-frying them with eggs and tofu. The Six Senses rendition of pad thai is lighter and brighter, with the citrus notes of tamarind and pickled turnips. Forget the take-out stuff and take pad thai to the next level - fresh and authentic.

Thai Style Wok-Fried Rice Noodles with Prawns

Ingredients

Vegetable Oil

3.5 oz Rice noodles (for a medium sized Pad Thai)

3 pcs Shallots, sliced

1.8 oz Tofu

1.8 oz Dry shrimp

0.7 oz Dry pickle turnips

1 Fresh egg

0.2 oz Chives

0.4 oz Bean sprouts

3.5 oz Fresh prawns

0.7 oz Roasted peanuts

7 oz Palm sugar syrup

7 oz Tamarind juice

½ Tbsp Salt

1 Tbsp Fish sauce

Sprigs of cilantro

Lime wedges

 

Directions

SEASONING PREPARATION

1. Mix the palm sugar syrup, tamarind juice, salt, and fish sauce in a pan, and cook on a low heat.

2. Continue to stir until a thick syrup forms - about four to five minutes.  

3. Set aside to cool.

NOODLES PREPARATION

1. Soak dry noodles in cold water until they are slightly soft - about ten minutes.  

2. Heat the vegetable oil in a wok or pan until hot - about one to one and a half minutes. Sautee the shallots until they are transluscent (about two to three minutes) but do not brown.  

3. Add the fresh egg and noodles, and pan-fry for approximately one minute.

4. Add the seasoning mixture and the tofu, dry shrimp, pickle turnips and bean sprouts. Stir for about two to three minutes until warmed through, then add the fresh prawns without the shells, but tail on. Continue to stir until the prawns are opaque for about three more minutes. Do not overcook the seafood. Turn off the heat and stir for about a minute.

5. Take the pad thai off the stove. Garnish with the roasted peanuts, lime wedges, cilantro and serve.