Ingredients:

  • 3 Tbsp concentrated Tamarind Paste
  • 3 Tbsp Fish Sauce
  • 3 Tbsp packed Palm Sugar (or light brown sugar)
  • 1 Tbsp Rice Vinegar (or lime juice)
  • 2 Tbsp Water (for sauce)
  • 100 g Thin Rice Noodles (Vermicelli)
  • 2 Tbsp Neutral Oil
  • 3 cloves Garlic, minced
  • 1 large Shallot, finely diced
  • 175 g Peeled Prawns (Shrimp) or Chicken, small diced
  • 1 Large Egg, lightly whisked
  • 50 g Firm Tofu, small diced (optional)
  • 1 tsp Dried Shrimp (optional)
  • 50 g Bean Sprouts
  • 2 Tbsp Garlic Chives (or spring onions), chopped
  • 2 Tbsp Roasted Peanuts, chopped roughly
  • 14 sheets Spring Roll Wrappers (8-inch/20 cm square)
  • 2 Tbsp Cornflour (Corn Starch)
  • 3 Tbsp Water (for slurry)
  • 1 litre Neutral Oil (for deep frying)

Instructions:

  1. Soak the thin rice noodles in a large bowl of hot (not boiling) water for 8–10 minutes, or until pliable but still slightly firm (al dente). Drain immediately, rinse with cold water, and set aside.
  2. Prepare the slurry: Whisk together the cornflour (corn starch) and 3 Tbsp water in a small bowl until smooth. Set aside; this will be used as the sealing 'glue'.
  3. Prepare the sauce: Combine all Pad Thai Sauce ingredients (tamarind paste, fish sauce, palm sugar, rice vinegar, 2 Tbsp water) in a small saucepan. Bring to a simmer, stirring until the sugar is dissolved and the sauce slightly thickens (about 2-3 minutes). Remove from heat.
  4. Heat 2 Tbsp neutral oil in a wok over high heat. Add the minced garlic and shallots and sauté briefly (30 seconds). Add the diced prawns/chicken and optional dried shrimp. Stir-fry until the protein is almost cooked through (about 2 minutes).
  5. Push the filling to one side of the wok. Pour the whisked egg into the cleared space. Scramble quickly until just set, then break up and mix into the protein mixture.
  6. Add the drained rice noodles to the wok. Pour half of the prepared Pad Thai Sauce over the noodles and toss vigorously to coat. Cook for 2–3 minutes, until the noodles are soft and the sauce has been mostly absorbed.
  7. Remove the wok from the heat. Stir in the bean sprouts, chopped chives, and peanuts. Mix quickly using the residual heat to soften the sprouts slightly.
  8. Transfer the entire filling mixture onto a baking sheet or wide plate. Spread thinly and allow to cool completely (at least 30 minutes in the fridge is ideal). The filling must be cool and dry before wrapping.
  9. Set up your rolling station. Place one spring roll wrapper flat like a diamond. Scoop about 2–3 tablespoons of the cooled filling near the point closest to you, shaping it into a log. Leave a good 1.5-inch border on all sides.
  10. Fold the bottom point up over the filling. Fold the left and right corners inward, meeting in the middle. Roll the package tightly toward the final top corner. Before sealing, brush the top corner liberally with the prepared cornflour slurry. Finish rolling to seal securely. Repeat until all filling is used.
  11. Heat 1 litre of neutral oil in a large pot or deep fryer to 180°C (350°F). Use a thermometer for accuracy.
  12. Gently lower the Pad Thai Spring Rolls, in batches of 3–4, into the hot oil. Fry for 4–6 minutes, turning occasionally, until they are deep golden brown and crispy. Do not crowd the pot.
  13. Remove the rolls with a slotted spoon and place them immediately onto a wire rack to drain excess oil. Serve hot with reserved Pad Thai sauce and fresh lime wedges.