The dish, originated in Thailand is commonly available in many restaurants in the country. In addition to that, many hotels in Bangkok, including Chatrium Residence Sathon Bangkok, offer a variety of scrumptious variations of the dish
Cooking Time: 25 mins
Large Shrimps 5 Nos
Chopped Garlic 1 tsp
Vegetable Oil 3tbsp
Fish Sauce 2 tbsp
Tamarin Juice 1 tbsp
Chopped Shallot 1 tbsp
Salted Turnip, chopped 1 tbsp
Red Pepper Flakes ½ tbsp
Palm Sugar 50g
Dried Shrimp 10g
Sliced Tofu 50g
Thin Noodles 150g
Bean Sprouts 100g
Cut Chives 20g
1.It tastes better if the noodles are cooked to perfection, and to achieve that, soften the noodles by soaking them in water for 5 minutes before you begin cooking this dish.
2.Pour the vegetable oil in a heated pan, add in the garlic and shallot, and fry them both until golden.
3.Add the soaked and drained noodles to the mix and keep sprinkling water until the noodles become soft.
4.Now, pour the fish sauce, tamarind juice and sugar to the mix. Keep stirring constantly to avoid the noodles from sticking with one another and forming lumps.
5.On the same pan, add 1 tbsp oil and fry the salted turnip, shrimps, dried shrimp and tofu in a separate corner.
6.Mix everything together now and make way in a corner for the one more 1 tbsp of oil.
7.Crack open an egg and spread in the coveted space and oil thinly.
8.Finally, mix the noodles with the eggs, and add in the bean sprouts and chives too.
9.Transfer the whole meal to a serving plate and sprinkle roasted peanuts on top. As a final touch, squeeze some lime juice on top of the noodles.
10.Pad Thai Goong Sod is now ready to be eaten!