Pad Thai

Makes 4 servings

Nancy Hoang

A yummy Thai favorite. I personally think shrimp’s the best, but can be made with chicken or pork, too.

ingredients

Pad Thai Sauce Ingredients

1/4 c raw washed palm sugar
1/4 c fish or squid sauce
1 tbsp tamarind concentrate + 1/4 c water
1/4 c Sriracha or chili garlic hot sauce

Pad Thai Ingredients

1 big handful rice stick noodle
2 eggs lightly beaten
1 1/2 c (or more) fresh shrimp, uncooked
1 tbsp sliced onions
1/2 c diced firm tofu
1/2 c plus 2 tbsp water
2 tbsp sugar
1 1/2 c fresh bean sprouts
1/4 cup fresh green onions, cut into one inch long pieces
2 tbsp chopped roasted peanut
vegetable oil for frying

directions

Pad Thai Sauce Iinstructions

In a small sauce pan, combine all sauce ingredients over low heat. Stir until sugar dissolves, then increase the heat. Bring to a boil, then quickly remove from heat, and set aside.

Pad Thai Instructions

1
Soak the rice stick noodle in warm water for 15 minutes. Leave in water until you are ready to use.
2
Heat 1 tablespoon of oil in a wok at medium-high heat. Scramble the egg in it quickly. Remove, set aside.
3
Add 2 tablespoons of oil in the same wok. Add shrimps and cook until it turns pink. Transfer to a bowl, set aside.
4
Add 1 tablespoon of oil to the wok. Add onions and tofu. Stir fry until the onions give off a rich aroma. Increase the heat. Add the soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/2 cup of Pad Thai Sauce. Continue to stir-fry until the sauce is well integrated. Add sugar, cooked egg, bean sprout, green onions and cooked shrimp. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate. Sprinkle with chopped roasted peanuts and serve with fresh lime wedges.

notes

You can make the Pad Thai sauce ahead of time and put it in a jar. Can be stored like that for one week. It is also easier to stir fry it in two sections.

Source: Nancy Hoang