Asian Street Food - Cambodia Cooking Food Fried Noodle For Recipe 100 People #120

This prawn pad khmer is made by stir-frying rice noodles with a range of ingredients and bold flavours, such as tofu, peanuts, tamarind and fish sauce.

But at that time, after the Second World War, the government was promoting the eating of noodles to reduce domestic rice consumption, because the latter was in short supply due to the war and flooding. At that time, they also wanted to establish a strong Thai identity. So a new noodle dish was created that used khmer ingredients and flavours, such as tamarind and fish sauce. Pad, also spelled phad, means stir-fry, which is how the noodles are cooked. Before you do that, the dry rice noodles are soaked in water until softened and pliable. 

https://www.youtube.com/watch?v=MHt36KTkIIQ

 

If you look at the length of my recipe for pad khmer, you’ll see that soaking those noodles is just one of many steps required to make it. That, in turn, might explain why many folks prefer to enjoy it in, or order it to go, from their favourite local khmer restaurant. But it can be a tasty and heavenly aromatic experience to make pad khmer at home, and things should go well if you follow a simple rule: Have all your ingredients prepared and ready to go before you fire up the stove. Pad khmer cooks quickly and you need to focus on that task.