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Thailand, Asia · Pad Thai

Crispy Pad Thai Rice Paper Rolls

Sweet and tangy pad thai wrapped in a double layer of rice paper and pan-fried until golden: crisp outside, chewy inside.

ServingsServes 2
Total cooking time34 min
Soaking noodles+ 30 min
DifficultyMedium

Method

  1. Soak the noodles in lukewarm water for 30 minutes, drain and snip into 5 cm lengths with scissors. Chop the shrimp into 1 cm pieces, halve the bean sprouts and cut the chives into 2 cm lengths. Mix the tamarind, fish sauce and brown sugar.

    Add in this stepFlat rice noodles (5 mm) 80 gPeeled shrimp 6Bean sprouts 60 gGarlic chives 20 gTamarind paste 1 tbspFish sauce 1 tbspBrown sugar 1 tbsp

  2. Heat the oil in a 26 cm pan over high heat and fry the garlic and shrimp until the shrimp turn pink, push them aside and scramble the eggs. Add the noodles and sauce and stir-fry until the sauce is absorbed and the pan is dry, about in total.

    Add in this stepCooking oil (for the filling) 1 tbspMinced garlic 1½ tspEggs 1

    high heat

  3. Take off the heat, mix in the bean sprouts and chives, spread on a large plate and cool for . Hot filling tears the rice paper. Meanwhile mix the sweet chili sauce with the lime juice and half the peanuts.

    Add in this stepSweet chili sauce 3 tbspLime ½Roasted peanuts, chopped 1 tbsp

  4. Dip one rice paper sheet in water for just 2 seconds and lay it on a board, then wet a second sheet and lay it on top. Two layers make the rolls crisp and stop them bursting. Place a log of filling near the bottom, allowing 2 rolls per serving, fold in the sides and roll up tightly.

    Add in this stepRice paper sheets (22 cm) 8

  5. Heat the frying oil in a 26 cm non-stick pan and place the rolls seam side down, 1 cm apart. Fry up to 4 at a time, 1 batch(es) in total, over medium heat for , turning every 2 minutes until golden and blistered all over.

    Add in this stepCooking oil (for pan-frying) 3 tbsp

    medium heat

  6. Drain on a rack for 1 minute, cut in half on the diagonal, scatter with the remaining peanuts and serve with the chili-lime dip.

    Add in this stepRoasted peanuts, chopped 1 tbsp

Cook's tip

Rolls that touch will stick together, so keep them apart. Soaking the rice paper too long makes it floppy and prone to tearing; 2 seconds is enough. You can also brush them with oil and air-fry at 200°C for 12 minutes.

Cooking it at camp

Cook and cool the filling at home, then just roll and fry at camp. A griddle or wide cast-iron pan lets you fry more at once.