About six months ago I bought the book Pok Pok which contains a number of ambitious Thai recipes. This recipe is one that is one of the lowest effort in the book. I have adapted this slightly to what I had on hand and I am putting it on this blog for my reference.
This sauce makes the noodles taste great. To make the tamarind water, take some tamarind pulp, chop it and add hot water. Mix well then strain out the pulp. The rest is your water. Use a 2:1 ratio of water to pulp, you may need to add water if it remains too pulpy.
- 3 tbs of tamarind water
- 1.5 tbs of fish sauce
- 1.5tsp of shrimp paste
- 1tbs of sugar
Mix everything together, taste and adjust. It has a lot of umami and salt so it isn’t the most pleasant flavor, but you will be adding it to a lot of noodles and this is the main flavouring agent.
- 2 cloves of garlic minced
- 4 eggs
- 1/2 lbs of rice noodles cooked
- 2 carrots grated
- 1/4 bunch of cilantro
- A couple handfuls of roasted peanuts
Beat the eggs, reduce the eggs and add cooked shrimp or chicken if you would like. Cook in small batches, this is enough for two meals, so divide everything in half.
- Heat the wok on high
- Heat oil in a wok, add the garlic.
- Add the eggs and cook, stirring so they don’t burn to the bottom, remove and set aside
- Add the drained cooked noodles, carrots and the sauce
- Stir until warm and mixed
- Add the cooked eggs and cilantro
- Plat the noodles, top with roasted peanuts and sprots
- Server with Lime