Pad thai
Persons
4
Ingredients
For the sauce
- 60g tamarind paste
- 50g thai fish sauce
- 60g coconut sugar or brown sugar
- 40g white sugar
- 1 tbsp light soy sauce
- 2 tsp ketchup
- 200g firm tofu - cut into small sticks
- 2 tbsp corn starch
- 4 garlic cloves - finely chopped
- 2 shallot - finely chopped
- 3 eggs
- 300g bean sprout
- 200g garlic chive - cut into about 3 to 4cm length
- 200g raw shrimps - shells removed
- 50g yellow pickled radish - cut into juliene
- 300g thai rice noodles - soak 45~60min in water
- 20g peanuts - crushed
Instructions
- 1. Make the sauce In a small cooking pan, add all the sauce ingredients and bring it to a boil. Reduce the heat and simmer for about 2 min. Set aside.
- 2. Make the pad thai Lightly coat the tofu with corn starch. In a wok or a large frying pan, heat 2 tbsp vegetable oil over medium-high heat. Fry the tofu on both sides until lightly browned. Set aside.
- 3. In the same wok, add another tbsp of vegetable oil and fry the garlic and shallot until fragrant. Add shrimps and cook until they just change color.
- 4. Add the beaten egg and cook until just barely set. Add the rice noodles and the tamarind sauce from #1. Cook until the noodles just become soft.
- 5. Add bean sprouts, garlic chives, cooked tofu and fry it all together for a few minutes or until it has just wilted. Do not overcook.
- Sprinkle some chopped peanuts if you like them and serve hot!
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