Phad thai nam makam

Nooror Somany Steppe mixes a sweet and sour tamarind sauce with these stir-fried Thai-style rice noodles with egg and bean curd
Phad thai nam makam
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the tamarind sauce

  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 tbsp tamarind juice
  • 2 tbsp Thai fish sauce, (nam pla)
  • 1½ tbsp vegetable oil
  • 1 tbsp palm sugar or soft brown sugar
  • ½ tbsp vinegar, (not malt vinegar)

For the noodles

  • 2 tbsp vegetable oil
  • 1 shallot, finely chopped
  • 1 cloves garlic, finely chopped
  • 2 medium prawns, shells removed but tail attached
  • 1 tbsp pickled daikon radish, minced or finely chopped
  • 1 tbsp yellow bean curd, finely diced
  • 1 large egg
  • 80 g rice noodles, soaked in hot water for 20 minutes or according to packet instructions
  • 1 tbsp ground dried shrimps
  • 1 tbsp ground roasted peanuts
  • ¼ tsp chilli powder
  • 40 g bean sprouts
  • 2 spring onions or Chinese flat chives, cut into 2cm pieces

To garnish

  • ½ tsp chilli powder
  • 2 spring onions, thinly sliced
  • few coriander leaves
  • ½ limes


1. For the tamarind sauce: place all of the ingredients into a small saucepan and bring to a boil over a medium heat. Simmer for 5-10 minutes until the sauce has reduced in volume by half. Set aside to cool.

2. For the noodles: heat the oil in a wok over a medium heat, add the shallot and garlic and fry for 2-3 minutes until lightly golden then stir in the prawns and cook for 30 seconds. Stir in the pickled daikon and bean curd and fry for 1 minute.

3. Crack the egg into the wok and mix in with the other ingredients until lightly scrambled then add the drained noodles, stirring to heat through.

4. Stir in 2-3 tablespoons of the tamarind sauce and cook everything for a further 2-3 minutes then add the dried shrimp, peanuts, chilli powder, beansprouts and spring onions. Toss together then remove from the heat.

5. To garnish: sprinkle over the chilli powder, spring onions and coriander leaves, top with the lime half and serve.

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