Hot Sak's Pad Thai Kai Hor



Palm Sugar
Fish Sauce
20g Dry Shrimp
Tamarind Juice
Ground roast peanuts
60g Diced Tofu
60g Fresh Shrimp
1 Egg
Spring onion leaf
120g Noodle (any kind except egg noodle)
Chili powder
1 piece of lemon
Bean Sprouts
Cooking oil
Vegetable leaves


Squeeze the tamarinds in half a cup of warm water to make a flavoured juice.

Brown the tofu in a deep frying pan with a tablespoon of oil

Add dry and fresh shrimp. Cook until the shrimp is cooked (2 to 3 minutes) then remove from the pan.

In the same pan add 1.5 spoons of palm sugar and Tamarind juice and fish sauce

Stir well then add noodles, continue stirring for a minute then add the shrimp/tofu mix. Add 1 tsp of ground peanuts. Add the copped spring onion leaves. Add a little water if it begins to dry out. After a couple of minutes take the mixture our from the pan

Using the same pan with a little more oil crack an egg into he pan, break the yolk and fry.

Arrange the noodle mix on a serving dish and place the cooked egg on top. Garnish with lemon, bean sprouts and vegetable leaves.