Ingredients
400 grams fresh Pad Thai rice noodles
2 fresh blue crab, cut half
2 wedges of lime juice
1 cup fresh bean sprout
1/2 cup Chinese chives, cut into 1 inch length
2 tablespoon olive oil
1 cup vegetable oil for frying a blue crab
Pad Thai sauce
2 tablespoon fresh red onion, finely chopped
1 tablespoon fresh garlic, finely chopped
1 tablespoon paprika powder
4 tablespoon Thai fish sauce
4 tablespoon tamarind puree
6-8 tablespoon palm sugar
Serve: 2
Preparation
First, add vegetable oil in a frying pan, when oil seems to be hot, add fresh blue crab , frying until it turn brown and crispy, take it out and set aside.
Next, add olive oil in a saucepan over medium heat, add chopped fresh garlic, chopped fresh red onion, frying until it turn brown. Pour Thai fish sauce, tamarind puree and palm sugar in a saucepan until palm sugar has dissolved, add paprika powder. Then, add rice noodles, stir it together. Continue cooking to reduce the sauce until noodles become soft and clear. When the sauce absorb to a noodles as well, add fried blue crab, follow by Chinese chives and bean sprouts(Thua Ngok). Quickly cook it together. Make sure noodles is not over cook and the sauce is not too soaking. Turn off the heat.
The formal to be dished up in separate plate, with ground peanuts, fresh bean sprouts,with lime wedge and the blue crab over the top.
Benji's note
You may substitute Thai fish sauce with salt, Chinese chives with green onion. Fresh Pad Thai noodles with dried noodles, soak it in cold water about 10 minute before using.
Take my word for it, folks, this lady knows what she is talking about. I have been fortunate enough to taste several of her dishes, and they all were absolutely incredible. She, in my opinion, is a true world class cook.
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