Ingredients
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150 g dry rice noodles
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200 g chicken
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100 g peeled & deveined shrimps
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100 g fried tofu
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20 g chopped sweet radish
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2 egg
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1 clove chopped garlic
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50 g chopped shallot
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100 g beansprouts
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50 g garlic chivesextra more for garnish
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50 g crushed roasted peanutextra more for garnish
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1 limecut into wedges
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1 Tbsp chilis
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2 Tbsp vegetable oil
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sauce
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3 Tbsp fish sauce
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3 Tbsp palm sugar
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2 Tbsp tamarindpaste
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3 Tbsp water
Directions
Pad Thai (Thai stir-fry)
is a stir-fried rice noodles and commonly served as a street food in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs, tofu, shrimps, Thai-sweet radish, garlic, shallots, and served with lime wedges, chopped roasted peanut, beansprouts, and garlic chives. The most important part of this recipe is the sauce. Pad Thai sauce is really simple to make, it only needs 3 main ingredients. The sweetness from palm sugar, the sourness from tamarind, and the saltiness from fish sauce. So, don’t be tempted to buy an instant package of Pad Thai sauce, they never taste as good as fresh.
Note:
- Make sure all the ingredients are ready to hit the pan. So, cut all the vegetables, chicken and tofu. Chop the garlic, shallots, sweet radish, peanut.
- Many different brands of tamarind paste varies in acidity, so you may need to adjust this amount after making it the first time.
- If you use fresh rice noodles, then you will need to use around 200-230 g of noodles and you don’t need to soak them in the water.
Steps
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1
Done
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sauceIn a sauce pan, add the fish sauce along together with palm sugar, tamarind paste, and water. |
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2
Done
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Soak the rice noodles in hot water for 3-5 minutes or until the noodles turn from translucent to completely white, then drain them. Set aside. Chop the garlic, shallot and peanut. |
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3
Done
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Heat vegetable oil over high heat in a wok or a large pan. Add chopped garlic and shallots. Sauté for about 30-60 sec. |
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4
Done
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Add shrimps, tofu, and radish. Stir and cook until the shrimp develop color. Make room for the egg by pushing all to one side of the wok/pan, and gently crack the eggs in. Scramble the eggs and let the eggs set all the way. |
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5
Done
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Add the noodles and pour with sauce mixture. Mix all together and let the noodles absorb all the liquid. Add beansprouts, garlic chives, and peanuts. |
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6
Done
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Garnish the Pad Thai with some chopped peanut, garlic chives, chili, and lime wedges. |
