Pad Thai
Author: Jeff Kang
Recipe type: Main
Cuisine: Thai
Serves: 2 ppl
- 4 tbsp of sugar
- 3 tbsp of tamarind paste
- 4 tbsp of fish sauce
- 1 tbsp of sirarcha sauce
- 1 tbsp of shrimp tomalley (optional)
- 2 tbsp of oil
- 4 garlic minced
- 1 tsp of dried shrimps (optional)
- 1 ½ tbsp of sweet pickle radish (optional)
- 1 ½ cup of diced protein (bean curd, shrimp, etc)
- 2 eggs
- 4 cups of rice noodles
- 1½ cup of bean sprout
- 4 green onions, 2 inches strips
- ¼ cup of dried crushed peanuts
- ⅓ of lime
- Soak rice noodles in cold water for 3 hrs
- Pre-mix the sauce by combining the sauce ingredient
- Heat up a pan at high heat, add 2 tbsp of oil to stir fry minced garlic, dried shrimp and diced sweet pickle radish for 20 sec
- Add your choice of protein, stir fry until it’s cooked
- Add the soaked noodles, add Pad Thai sauce and stir fry until the color is even
- Push the noodles to one side, crack two eggs to the other side
- Slightly scramble the eggs, when the bottom is half cooked, move the noodles on top of eggs and stir fry until mix
- Add 1 cup of bean sprout and 2 cut green onions, stir fry until mixed even
- Plate your Pad Thai with the rest of bean sprout, green onion and crushed peanuts as garnish
Recipe by It's My Dish at https://itsmydish.com/pad-thai/
3.4.3177