Pad Thai

Name: Pad Thai
Ingredients: 4 ounces dried pad Thai noodles; 2 tablespoons shaved palm sugar or cane sugar; 2 teaspoons pure tamarind concentrate; 4 teaspoons fish sauce; 2 teaspoons rice vinegar; 1/2 tablespoon minced fresh ginger; 1/2 tablespoon minced garlic; 1/2 tablespoon minced shallots; 1/2 tablespoon minced lemongrass; 2 tablespoons soy or peanut oil; 2 large eggs; 2 ounces cooked shrimp, lobster, calamari, chicken or duck, cut into bite-size pieces; 2 tablespoons diced smoked tofu; 2/3 cup finely chopped scallions; 2 tablespoons crushed roasted peanuts; 2 tablespoons mung bean sprouts; 2 lime wedges

17 ingredients

10 steps

Ingredients

4 ounces dried pad Thai noodles
2 tablespoons shaved palm sugar or cane sugar
2 teaspoons pure tamarind concentrate
4 teaspoons fish sauce
2 teaspoons rice vinegar
1/2 tablespoon minced fresh ginger
1/2 tablespoon minced garlic
1/2 tablespoon minced shallots
1/2 tablespoon minced lemongrass
2 tablespoons soy or peanut oil
2 large eggs
2 ounces cooked shrimp, lobster, calamari, chicken or duck, cut into bite-size pieces
2 tablespoons diced smoked tofu
2/3 cup finely chopped scallions
2 tablespoons crushed roasted peanuts
2 tablespoons mung bean sprouts
2 lime wedges

Directions

1

Place the noodles in a medium bowl and cover with hot water; soak until softened, about 15 minutes.
2

In a small bowl, combine the palm sugar, tamarind, fish sauce and vinegar and mix well to form a thick sauce.
3

In another small bowl, combine the ginger, garlic, shallots and lemongrass.
4

In a wok or skillet, heat the oil until it shimmers.
5

Add the eggs and scramble them until just set and cooked through, but not browned.
6

Add the shrimp, tofu, ginger mixture and noodles and mix until warmed through.
7

Stir in the tamarind sauce and cook, stirring, until noodles are evenly coated and no excess sauce remains in the bottom of the wok.
8

Stir in the scallions.
9

Transfer the pad Thai to 2 bowls.
10

Garnish each bowl with peanuts, bean sprouts and a lime wedge.