Michelin Star Pad Thai
About this recipe
Chef Ton, a Michelin-starred chef from Bangkok, shares his unique take on the beloved Thai dish, Pad Thai. In this video, he combines traditional ingredients with a special twist, making it stand out from the usual recipes.
With a focus on umami flavors, Chef Ton's version includes a secret ingredient: prawn fat, which adds depth and richness to the dish. This recipe not only showcases his culinary skills but also pays homage to the roots of Pad Thai, influenced by Chinese cuisine.
Ingredient notes
- Chef Ton prefers 2 eggs for a creamier texture.
- Prawn fat is a special ingredient made from prawn heads.
Tips from The Drunken Sommelier Food Show's video
- Always start with a hot pan to enhance the flavors of the shallots, tofu, pickled radish, and dried shrimp.
- Adding a bit of water helps cook the rice noodles evenly.
- Finish the dish with prawn fat for extra flavor and color, making it truly special.
No life story here — the video and the recipe are the whole point. All credit to The Drunken Sommelier Food Show: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare all ingredients: rice noodles, tofu, pickled radish, dried shrimp, shallots, chives, bean sprouts, peanuts, eggs, tamarind paste, palm sugar, fish sauce, and prawn fat.
- 2
Heat a pan and add shallots, tofu, pickled radish, and dried shrimp. Stir-fry until fragrant.
- 3
Add the prawn fat sauce to enhance the umami flavor.
- 4
Add the rice noodles and a bit of water to help cook the noodles.
- 5
Pour in the tamarind paste, palm sugar, and fish sauce. Stir well to combine all ingredients.
- 6
Add chives and bean sprouts, and stir-fry until everything is well mixed and heated through.
- 7
Finish with the prawn fat for extra flavor and color.
- 8
In a separate pan, cook the eggs sunny-side up and place them on top of the Pad Thai before serving.
Heads up — we had to guess a little:
- The quantities for ingredients are inferred based on typical Pad Thai recipes and Chef Ton's description.
Credit where it's due: this recipe was transcribed from The Drunken Sommelier Food Show's original video on YouTube. Follow them there — it's their dish.
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