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.
Ingredients
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
Instructions
RICE NOODLES
- Let your noodles soak in water at room temperature for around 20-30 mins
PAD THAI SAUCE
- Create Pad Thai sauce first. Pad Thai sauce mix all of the ingredients on low heat until they dissolve. Set aside.
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.