Pad Thai

 

 Pad Thai is a stir-fried rice noodle dish that is a staple of Thai cuisine. It is typically made with rice noodles, shrimp, chicken, eggs, vegetables, and a flavorful tamarind sauce. Pad Thai is a delicious and satisfying dish that is perfect for a quick and easy weeknight meal.

 

Ingredients:

10 oz dried rice noodles (pad thai noodles or thin rice noodles)

1/4 cup tamarind pulp or juice

1/4 cup palm sugar, packed (or brown sugar)

3 tablespoons fish sauce

1 tablespoon white vinegar

1/4 cup water

1 tablespoon vegetable oil

2 cloves garlic, minced

1 shallot, thinly sliced

1/2 cup chopped firm tofu (optional)

1/2 cup cooked, shredded chicken or pork (optional)

1/2 cup cooked, deveined shrimp

2 large eggs, beaten

1/4 cup chopped scallions

1/4 cup chopped bean sprouts

1/4 cup chopped roasted peanuts

1/4 cup chopped fresh cilantro

Lime wedges, for serving

 

Instructions:

Soak the rice noodles in warm water for 30 minutes, or until softened.

In a small bowl, whisk together the tamarind pulp or juice, palm sugar, fish sauce, white vinegar, and water. Set aside.

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and shallot and cook for 30 seconds, or until fragrant.

Add the tofu (if using) and cook for 2-3 minutes, or until golden brown. Stir in the chicken or pork (if using) and shrimp and cook for another 2-3 minutes, or until heated through.

Push the ingredients to the side of the pan. Add the beaten eggs to the space in the pan and scramble until cooked through.

Drain the rice noodles and add them to the pan. Pour the tamarind sauce mixture over the noodles and toss to coat.

Cook for 2-3 minutes, or until the noodles are heated through and the sauce has thickened slightly.

Stir in the scallions, bean sprouts, and peanuts.

Garnish with fresh cilantro and serve immediately with lime wedges.

Tips:

 

If you don't have tamarind pulp or juice, you can substitute with 2 tablespoons of tamarind concentrate mixed with 1/4 cup of water.

You can also add other vegetables to the pad thai, such as broccoli, carrots, or red bell pepper.

Pad thai is best served fresh, but it can also be stored in an airtight container in the refrigerator for up to 3 days.