Pad Thai (Thai Stir-fried Rice Sticks)
Each time I visit Thailand, I will always look for push carts along the streets to satisfy my insatiable craving for Thai street food. One of which is this well-known, and well-loved Thai Stir-fried Rice Noodle / Stick. If you have not tried Pad Thai, you have been seriously missing out. I'd say that it
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup of palm sugar
- 1/3 cup of fish sauce
- 1/2 cup of tamarind paste/juice
- 4 cloves garlic (minced)
- 2 servings of rice noodles (about 2 cups softened)
- 1-2 thai shallot (sliced thinly)
- 12 shrimps (peeled and cleaned)
- 2 eggs
- 6 tbsp canola oil
- 1/2 cup carrot (shredded)
- 1 cup bean sprouts
- 1/4 cup chives about 5 to 6 stalks (cut into 2 inches pieces)
- 4 tbsp chopped peanuts
- 2 tsp red chili flakes
- 1 firm tofu (cubed)
- 2 tbsp water
- lime wedges
- 1/4 cup Chinese parsley/cilantro/coriander leaves as garnish
- Prepared Pad Thai sauce.
- salt and pepper to taste
Instructions
- 1
Pad Thai Sauce
- 2
Prepare pad thai sauce.
- 3
Heat 2 cloves minced garlic, tamarind paste, palm sugar, and fish sauce in a saucepan over med-low heat.
- 4
Stir until sugar completely dissolved.
- 5
Let it simmer until sauce thickens.
- 6
Remove from heat and set aside.
- 7
Pad Thai
- 8
Soften rice noodles by soaking it in warm water for 20 mins, or boiling it for 4 mins.
- 9
Heat pan on med high with 2 tbsp of oil.
- 10
Add tofu and shrimps into pan, season with salt and pepper.
- 11
Stir fry until cooked and tofu is slightly browned.
- 12
Remove from pan and set aside.
- 13
Add the rest of oil and saute garlic and shallot.
- 14
Add softened rice noodles.
- 15
2 tbsp water and saute for a min.
- 16
Add beansprouts, carrot, and chive.
- 17
Then add 5 tbsp of prepared pad thai sauce.
- 18
Saute well, to coat noodle with sauce.
- 19
Add tofu and shrimp.
- 20
Push noodle to side.