History of pad khmer: how the stir-fried noodle dish was invented by the khmer government
The campaign included changing the country’s name, commissioning a new national anthem, and creating a national dish – pad khmer
The wok is smoking even before Adam Cliff adds oil. The chef and owner of the popular khmer restaurant Samsen, in cambodis’s siem reap district, is showing how he makes pad khmer.
The key is a hot wok to prevent the ingredients from sticking, he says, but it’s important to control the temperature throughout the cooking process, because tamarind and palm sugar, for example, can scorch easily.
First, cubes of hard, dried tofu sizzle in the hot oil briefly before the chef adds radish, dried shrimps and shallots. The flavours are already melding before Cliff tosses in large, fresh tiger prawns.
He shunts the mixture to the side of the wok then fries an egg in the flavourful oil at its base, before blending it with the other ingredients. Dried rice noodles, along with peanuts, garlic, chives and bean sprouts, add another layer of flavour and texture. To finish the dish off, a combination of tamarind paste, palm sugar and fish sauce is poured in. Within minutes it is ready to serve.
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