Pad Thai
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4.2 oz (120g) rice noodles
- 2-3 shallots
- 3 cloves garlic
- 1 oz (30g) garlic chives (or green onion)
- 1/4 cup (36g) roasted peanuts
- 2 tbsp dried shrimp
- 3 pieces Thai pickled radish (or Korean/Japanese pickled radish), about 1 oz (30g) in total
- 4 tbsp neutral-tasting oil, plus more if needed
- 6 fresh/frozen shrimp (or chicken, beef, pork, extra firm tofu)
- 2 large eggs
- 4.2 oz (120g) mung bean sprouts, plus more to garnish
- 1.8 oz (50g) tamarind
- 1/4 cup (60ml) hot water
- 2 tbsp fish sauce
- 3 tbsp palm sugar
- 1 tbsp oyster sauce
- 3 tbsp water
- 1/2 tbsp sriracha (or sweet paprika, for color)
- Chili flakes
- Lime wedges
Instructions
- 1
Soak the noodles in water for about 1 hour.
- 2
Make the sauce: In a small container, mix the tamarind with 1/4 cup (60ml) of hot water. Once it turns into a paste, pour it into a fine sieve and strain all the liquid out of the solids. To that, add the fish sauce, palm sugar, oyster sauce, water, and sriracha (or paprika). Stir together.
- 3
Thinly slice the shallots. Finely chop the garlic cloves. Cut the garlic chives into long strips.
- 4
Add the peanuts to a ziplock bag. Using a saucepan, press to break them down a little bit.
- 5
To a blender, add the dried shrimp. Blend until they become powder.
- 6
Finely chop the pickled radish and pat them dry. (FYI, I couldn't get Thai-style pickled radish, so I used Korean-style pickled radish as a substitute.)
- 7
Peel and devein the shrimp. Pat dry with paper towels. In a wok, heat the oil (2 tbsp) over medium-high heat. Once it’s nice and hot, add the shrimp and a pinch of salt. Get a nice sear on them. Once they’re cooked through but not rubbery, remove from the wok and set aside.
- 8
Reduce the heat to medium. Add the oil (2 tbsp) and the dried shrimp. Give it a few stirs. Add the garlic, shallots, and pickled radish. Saute for 1 minute or until the garlic starts to brown.
- 9
Increase the heat to high. Add the drained noodles and the pad thai sauce. Toss everything together for 2 minutes or until the noodles are cooked through. Add more water (1-2 tbsp) if needed.
- 10
Once the noodles are cooked to your liking, push all your noodles to one side. Into that empty space, add a splash of oil and crack the eggs. Break the yolks and put the noodles on top of your eggs. Let sit for 30 seconds. Stir-fry it all together for 1 minute.
- 11
Reduce the heat to low. Add the rest of the ingredients: mung bean sprouts, garlic chives, and half of the peanuts. Give it a final mix. Divide into serving plates.
- 12
To serve, add some fresh mung bean sprouts, peanuts, chili flakes, and a lime wedge. Garnish with garlic chives. Enjoy~!