Pad Thai Recipe By Chef Tao From Saba

Pad Thai Recipe By Chef Tao From Saba

Pad Thai Recipe By Chef Tao From Saba. Pad Thai is a stir-fried dish made with rice noodles, commonly served at most restaurants in Thailand. Prawns, chicken, or tofu, peanuts, bean sprouts, chilies and tamarind sauce are some of the great ingredients used by Chef “Tao” that makes this dish so popular at Saba Restaurant. A perfect dish for lunch or evening meal. Light, aromatic, sweet, tart and spicy, with great textures from the noodles, bean sprouts and crunch from the roasted peanuts.

Ingredients:
450g rice stick noodles
12 medium prawns, fresh or frozen
300g chicken fillets, finely sliced
3 Tbsp sunflower oil (for wok)
3 eggs, beaten
1 Tbsp sunflower oil (for eggs)
100g bean sprouts
4 spring onions diced 1cm or 4 Chinese chives
4 Tbsp unsalted, roasted peanuts, crushed
1 Tbsp dried chilies, crushed

For the tamarind sauce:
8 Tbsp tamarind juice
3 Tbsp or 60g palm sugar
2 Tbsp sugar
1 Tbsp dried chilies, crushed
¼ tsp salt

Serve with:
– 1 lime, quartered
– 2 Tbsp unsalted, roasted peanuts, crushed
– 1 Tbsp dried chilies, crushed

Method:
1. Prepare the prawns, but leave the tail on.
2. Put the tamarind juice, palm sugar, sugar, crushed chilies and salt in a saucepan, bring to the boil and simmer until the palm sugar has dissolved. Allow to cool.
3. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
4. Bring a wok to a medium heat, add the oil, then the chicken and stir for 2-3 minutes before adding the prawns and stir for another minute.
5. Add the noodles, stir for 1 minute, then add the sauce and stir well to cover the noodles. Bring the noodles to one side of the wok.
6. Add the remaining oil and the beaten eggs. Stir and turn the noodles over on top of the eggs and mix them together.
7. Add the bean sprouts, spring onions, dried chilies and crushed peanuts.
8. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.

To serve:
Put on a serving dish, sprinkle with crushed chili and peanuts and serve the quartered limes on the side.

Pad Thai Recipe By Chef Tao From Saba

Pad Thai Recipe By Chef Tao From Saba

RECIPE FROM SABA RESTAURANT

Pad Thai Recipe By Chef Tao From SabaSaba is an award winning Thai and Vietnamese Eatery on Clarendon Street and Baggot Street, Dublin. Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes. From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Tao’s focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is not an interesting twist here and there. Working in SABA is like working with one big family.

Saba Restaurant Saba Restaurant

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