Pad Thai

Ingredients

• 8 oz dried flat rice noodles, soaked
• 1/2 lb shrimp, peeled
• 2 eggs
• 1/4 cup tamarind paste
• 3 tbsp fish sauce
• 3 tbsp palm sugar
• 1 cup bean sprouts
• 4 oz firm tofu, cubed
• 3 tbsp dried shrimp, chopped
• 2 tbsp preserved radish, chopped
• 3 cloves garlic, minced
• 4 scallions, cut into pieces
• 1/4 cup roasted peanuts, crushed
• Lime wedges, for serving

Instructions

1. 1Whisk tamarind paste, fish sauce, and palm sugar together to make the sauce.
2. 2Soak rice noodles in warm water until pliable but firm, then drain.
3. 3Heat oil in a wok over high heat and stir-fry garlic, dried shrimp, and preserved radish until fragrant.
4. 4Add tofu and shrimp and cook until the shrimp turns pink.
5. 5Push everything aside, crack in the eggs, and scramble briefly before mixing together.
6. 6Add the drained noodles and sauce, tossing constantly until the noodles absorb the sauce and soften.
7. 7Add bean sprouts and scallions, tossing just until wilted.
8. 8Serve topped with crushed peanuts and lime wedges.

Comments

Loading comments…