Pad Thai

Name: Pad Thai
Ingredients: 5 ounces dried rice noodles; 10 12 ounces raw jumbo shrimp; 3 tablespoons tamarind paste; 2 tablespoons fish sauce; 2 tablespoons palm sugar; 6 tablespoons vegetable oil; 3 garlic cloves, finely chopped; 2 eggs, beaten; 3 ounces Chinese cabbage; 14 teaspoon chili flakes; 2 tablespoons ground dried shrimp; 3 tablespoons roasted peanuts; 6 ounces bean sprouts; 3 scallions, chopped into short lengths; 1 red chile, deseeded and cut into thin strips; 4 sprigs cilantro; 1 lime wedge

17 ingredients

12 steps

Ingredients

5 ounces dried rice noodles
10 12 ounces raw jumbo shrimp
3 tablespoons tamarind paste
2 tablespoons fish sauce
2 tablespoons palm sugar
6 tablespoons vegetable oil
3 garlic cloves, finely chopped
2 eggs, beaten
3 ounces Chinese cabbage
14 teaspoon chili flakes
2 tablespoons ground dried shrimp
3 tablespoons roasted peanuts
6 ounces bean sprouts
3 scallions, chopped into short lengths
1 red chile, deseeded and cut into thin strips
4 sprigs cilantro
1 lime wedge

Directions

1

Soak the noodles in hot water for 1-2 minutes, then drain and set aside.
2

Peel and de-vein the shrimp, leaving the tail end and the head still on.
3

Combine the tamarind, fish sauce and palm sugar in a bowl.
4

Heat 3 tablespoons of vegetable oil in a wok.
5

Add in the garlic, stir-frying for 1 minute, then add in the shrimp and stir-fry for 1-2 minutes.
6

Add in the remaining oil and mix in the beaten egg.
7

Fry for a few seconds.
8

Add in the soaked noodles and stir-fry for 1 minute.
9

Add in the tamarind mixture, 1 1/2 tablespoons of roasted peanuts, chili flakes and dried shrimp and stir-fry for 2-3 minutes.
10

Add in hahlf of the bean sprouts, two-thirds of the chopped scallions and the Chinese leaves and stir-fry for 1-2 minutes.
11

Transfer the noodles to a serving plate and sprinkle with the remaining bean sprouts and scallions.
12

Garnish with the red chili and cilantro and serve at once with the lime wedge.