SIMPLE PAD THAI RECIPE
One of the most popular Thai dishes that I like. The dish is full of forward flavors that blend sweet spicy, salty, sour and spicy to create a delicious mix.
Prep Time 30 minutes mins
Cook Time 9 minutes mins
Total Time 38 minutes mins
Course Side Dish
Cuisine asian, thai
Servings 4 SERVINGS
Calories 375 kcal
PAD THAI SAUCE
- 22.5 g fish sauce
- 28.25 g palm sugar
- 10 g tamarind pulp or paste
- 7.5 g brown sugar
PAD THAI
- 1/8 cup oil
- 8 oz. dry rice noodle 2-4mm wide
- sugar
- 12 medium shrimp deveined
- 2 eggs
- 1/2 lb. mung bean sprouts
- chili flakes
- 8-10 stalks of Chinese chives
- 1/4 cup pad thai sauce
- 2 cloves of garlic minced
- crushed peanuts
PAD THAI
Incorporate 1/3 oil, and sauté the garlic, tofu, shrimp and the other ingredients at medium-high temperature until the garlic has become slightly brown. Remove the tofu and shrimp from the pan once they are cooked. Sprinkle the chili powder on top.
Pour the remaining oil to a medium-high heat. Add the noodles as well as Pad Thai sauce. Mix until well coated.
The noodles should be pushed away from the pan and add a bit of oil if you need it, then add the eggs. The egg should set for slightly before breaking the eggs. Continue mixing the noodles until it cooks evenly.
If the noodles are almost done, you can start mixing into the egg as well as the shrimp and tofu.
Add the Mung bean sprouts, chives, and chives and mix for a couple of seconds before turning the heat turned off. Add chili flakes, peanuts and lime. Add sugar according to your preference.
Keyword PAD THAI RECIPE, Thai noodles