📝 About This Recipe
This dish is a daring marriage between the silky, decadent textures of a classic Roman Carbonara and the vibrant, complex flavor profile of Thailand's most famous street food. By replacing traditional pasta with chewy rice noodles and infusing the creamy egg-and-cheese base with tangy tamarind and savory fish sauce, we create a soul-warming plate that hits every taste bud. It is the perfect example of 'East meets West,' offering a comforting yet exotic culinary experience that will redefine your pasta nights.
🥗 Ingredients
The Noodles & Protein
- 200 grams Dry Rice Noodles (medium width, soaked in room temperature water for 40 minutes)
- 100 grams Guanciale or Thick-cut Bacon (diced into small batons)
- 6-8 pieces Large Shrimp (peeled and deveined)
- 1/4 cup Firm Tofu (cut into small 1cm cubes)
The Fusion Carbonara Sauce
- 3 large Egg Yolks (at room temperature)
- 40 grams Pecorino Romano (finely grated)
- 1.5 tablespoons Tamarind Paste (concentrated Thai style)
- 1 tablespoon Fish Sauce (high quality)
- 1 tablespoon Palm Sugar (finely shaved or substituted with brown sugar)
Aromatics & Garnish
- 2 cloves Garlic (minced)
- 1 small Shallot (finely sliced)
- 2 tablespoons Roasted Peanuts (crushed)
- 2 tablespoons Fresh Chives (chopped into 1-inch lengths)
- 1/2 teaspoon Thai Chili Flakes (to taste)
- 1 whole Lime (cut into wedges)
👨🍳 Instructions
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1
Ensure your rice noodles have been soaking for at least 40 minutes. They should be flexible but still have a firm 'bite' to them; do not boil them.
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2
In a medium bowl, whisk together the 3 egg yolks, grated Pecorino Romano, tamarind paste, fish sauce, and palm sugar until a thick, uniform paste forms. Set aside.
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3
Place a large skillet or wok over medium heat. Add the diced guanciale and cook slowly until the fat renders out and the meat becomes crispy and golden.
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4
Increase the heat to medium-high. Add the shrimp and tofu cubes to the pan with the guanciale fat. Sear for 2 minutes until the shrimp are pink and tofu is lightly browned.
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5
Remove the shrimp, tofu, and guanciale from the pan using a slotted spoon, leaving the rendered fat behind. Set the protein aside on a plate.
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6
In the same pan, add the minced garlic and shallots. Sauté for 1 minute until fragrant and translucent, being careful not to burn the garlic.
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7
Drain the soaked noodles and add them directly to the skillet. Add 2-3 tablespoons of water to create steam, which will help the noodles soften and absorb the flavors.
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8
Toss the noodles constantly for 2-3 minutes until they are tender and the water has evaporated. If they feel too dry, add another tablespoon of water.
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9
CRITICAL STEP: Turn off the heat completely and remove the pan from the burner. Let it sit for 30 seconds so the pan is not screaming hot.
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10
Pour the egg and cheese mixture over the noodles. Using tongs or a pasta fork, toss vigorously and continuously. The residual heat will cook the eggs into a creamy sauce without scrambling them.
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11
Return the cooked shrimp, tofu, and guanciale to the pan. Add half of the chives and peanuts, then toss one last time to incorporate.
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12
Plate immediately. Garnish with the remaining peanuts, chives, chili flakes, and a generous squeeze of fresh lime juice.
💡 Chef's Tips
The most important rule of Carbonara is heat management: never add the egg mixture while the pan is over active heat or you will get scrambled eggs. Soaking rice noodles instead of boiling them ensures they maintain a 'chewy' texture that stands up to the thick sauce. If the sauce is too thick, add a teaspoon of warm water at a time until it reaches a silky, glossy consistency. For the most authentic flavor, use Pecorino Romano; its sharp saltiness perfectly mimics the funk of traditional Pad Thai preserved radish.
🍽️ Serving Suggestions
Pair this rich dish with a crisp, cold Singha or Chang beer to cut through the creaminess. A side of fresh bean sprouts and raw banana blossoms adds a traditional Thai crunch. A dry, high-acidity white wine like a Riesling or Sauvignon Blanc complements the tamarind's tang. Serve with extra lime wedges on the side for those who prefer a brighter, more acidic finish.