Thai Stirfried Noodles | Pad Thai | ผัดไทย
With chewy rice noodles coated in a sweet and sour sauce with plenty of peanuts to top it, it's no wonder that Pad Thai is the most popular Thai dish in the western world.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon tamarind paste (see instructions below)
- 1 Tablespoon fish sauce
- 1 Tablespoon palm sugar
- 1 Tablespoon white sugar
- 1 teaspoon garlic (chopped)
- 1 teaspoon shallots (chopped)
- 1 teaspoon salted radish (chopped)
- 1/4 cup fried tofu (sliced into small rectangular pieces)
- 3-4 medium sized shrimp (peeled and deveined)
- 4 Tablespoons pad Thai sauce
- 1 Tablespoon shrimp paste in soya bean oil
- 1 egg
- 2 ounces dry medium size rice noodles
- 1/4 cup bean sprouts
- 1/4 cup garlic chives (cut into 1" pieces)
- 2 teaspoons roasted peanuts (chopped)
- lime slices (roasted chili flakes, white sugar as accompaniments)
Instructions
- 1
Make tamarind paste by mixing 1/4 cup of wet tamarind with 1/2 cup of hot water. Mash between your fingers until the tamarind forms a paste and then strain to get all seeds and veins out.
- 2
Mix the tamarind paste with the other sauce ingredients and heat over medium heat until everything is dissolved.
- 3
Prepare your pad Thai sauce and all other ingredients. Once you start cooking, you won't have time to wash, chop, or mix anything.
- 4
Heat a pot of water on medium heat until small bubbles appear on the bottom. Blanch the rice noodles in this water for 6 minutes.
- 5
Meanwhile, heat a wok to medium-high heat. Add a bit of oil and wait until it's hot. Then add the garlic, shallots, and salted radish and saute until garlic is golden brown.
- 6
Add the fried tofu and shrimp and saute until they are cooked through. By the time they're done, your rice noodles should also be done.
- 7
Drain the rice noodles and immediately put into the wok. Add the pad Thai sauce and shrimp paste in soya bean oil and stir to incorporate.
- 8
Move everything to the side of the wok and scramble an egg on the other side. Once it's done, incorporate it with the noodles.
- 9
Add the bean sprouts, garlic chives, and peanuts. Stir fry for just a few seconds more until the chives are barely wilted. Take off the heat immediately.
- 10
Serve with lime slices, roasted chili flakes, and white sugar on the side. Enjoy!